Nothing is as comforting as a good bowl of soup. This CopyCat Slow Cooker Zuppa Toscana packs a little heat, filling potatoes, and a creamy broth – made in your slow cooker, ready when you walk in the house.
Contents
INGREDIENTS
- ▢1 LBS GROUND HOT SAUSAGE
- ▢2 CLOVES GARLIC MINCED
- ▢4 CUPS CHICKEN BROTH
- ▢1 CUP WATER
- ▢1 ONION CHOPPED
- ▢2 CELERY STALKS DICED
- ▢4 RUSSET POTATOES CLEANED AND DICED
- ▢1 TEAS THYME
- ▢½ TEAS BASIL
- ▢1/2 TEAS ROSEMARY
- ▢1/2 TEAS OREGANO
- ▢½ TEAS RED PEPPER FLAKES IF DESIRED
- ▢SALT AND PEPPER
- ▢12 OZ EVAPORATED MILK
- ▢1 BUNCH KALE STEMMED AND CHOPPED
- ▢GRATED MOZARELLA FOR GARNISH
INSTRUCTIONS
- In a large skillet over medium-high heat, brown the sausage.
- When just browned, add the cloves garlic to the skillet and cook for 30 seconds.
- Drain the fat from the skillet and spoon into a large slow cooker.
- Pour the broth and water into the slow cooker.
- Add the chopped onion, celery and potatoes.
- Stir in the thyme, basil, rosemary, oregano, and red pepper flakes (if your family likes a little heat).
- Season with salt and pepper and cook on low for 4 hours.
- Before serving, add the evaporated milk and kale to the slow cooker.
- Stir to combine and allow the kale to wilt a bit and the milk to heat through.
- Ladle into bowls and serve with grated mozzarella for garnish.
NUTRITION
Serving: 1g | Calories: 243kcal | Carbohydrates: 21g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 684mg | Potassium: 623mg | Fiber: 1g | Sugar: 5g | Vitamin A: 293IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 1mg
