Wednesday, September 26, 2012

Crock Pot Zuppa Toscana (Copycat)

I have minimal time (like 10-15 minutes) during the week to cook, so now I plan my recipes the week before by going on Pinterest and pinning easy, fast (and healthy) looking recipes. I have like 250+ recipes pinned right now. YAY! I've made a bunch and all are AWESOME. This one caught my eye because I LOVE OLIVE GARDEN and it looked fairly easy. Maybe not the healthiest with the heavy whipping cream, but still AWESOME! ENJOY!
serves 5-6
Just like Olive Garden!

1 lb. Italian sausage (I like mild sausage)

2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices

1 large onion , chopped

1/4 c. bacon bit (optional)

2 garlic cloves , minced

2 c. kale or 2 c. swiss chard , chopped

16 oz. cans chicken broth

1 quart water

1 c. heavy whipping cream

1. Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked).

2. Cut links in half lengthwise, then dice into 1/2-inch slices.

3. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.

4. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.

5. Optional: Mash the potatoes a bit with a potato masher for texture.

6. Turn the crock pot off and add the kale.

7. Return the lid and let sit for 5 minutes.

8. Add whipping cream and serve.
My take: Love it! Should have chopped up the Kale a little better, but really good! I'd even add more bacon. I cut everything up the night before so all I had to do was dump in the crock right before I left for work. I put on low for like 10 hours just because that's how my schedule works. No way around that. Still turned out amazing! The more garlic, the more flava flave!
Karl's opinion: "You could do without the Kale, babe. Otherwise super good." (That's the healthiest part!!) 


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