Copycat Olive Garden Zuppa Toscana Soup Recipe

1      Reviews by:    Paula James   Copycat Olive Garden Zuppa Toscana Soup Recipe combines Italian sausage, russet potatoes, onion, bacon, minced garlic, chicken broth, kale, heavy whipping cream and flour to create a delicious and tasty soup. Food Category:    Soup Cuisine Origin:    Northeastern    Servings: 8 Calories: 448 per serving Print Preview Rate This Recipe Prep Time:   17 Minutes Cook Time:   4 Hours 30 Minutes Total Time:   4 Hours 47 Minutes

INGREDIENTS

• 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
• 4-6 russet potatoes, chopped
• 1 onion, chopped
• 1/4 cup REAL bacon pieces (optional)
• 2 tablespoons minced garlic (about 3-4 cloves)
• 32 oz. chicken broth
• 1 cup kale or Swiss chard, chopped
• 1 cup heavy whipping cream
• 2 tablespoons flour

DIRECTIONS

• Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
• 30 Minutes Before Serving: Mix flour into cream removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste.

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