Tuesday, February 20, 2018

Zuppa Toscana

Zuppa Toscana
adapted from The Chunky Chef

I've wanted to post this recipe since the first time I made it months ago.  It is by far one of the easiest but best soups I've ever made and it is all done in the crock pot!  My husband says it tastes better than what he gets at Olive Garden so that is a true compliment.  A couple of things I do slightly differently.  1) I do not use spicy sausage.  I just used original Bob Evans Sausage.  It's what we love and we aren't big into spicy stuff.  2) I cut up my own potatoes.  The recipes says you can do either the refrigerated kind or cut up your own potato/onion.  3) Sometimes I use Kale and sometimes I use baby spinach :-)  Depends on what other recipes are planned for the week.  Kale stays firmer in the soup than spinach does.  If you don't like the greens, you could leave them out or even add carrots to it instead. 


  • 1 lb ground Hot Italian sausage
  • 1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)
  • 2 cloves large garlic minced
  • 32 oz chicken stock
  • 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized
  • 1 cup heavy cream
  • 2 Tbsp flour
  • Salt and pepper to taste
  • Pinch of red pepper flakes optional


  1. Heat large saute pan over medium high heat and brown sausage.
  2. Add minced garlic and stir to combine.
  3. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
  4. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
  5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
  7. Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
  8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
  9. Taste, season according to your tastes, and serve.