You know me - you know I love a good crockpot recipe. What you may not know about me is that I love Zupa Toscana soup from Olive Garden and when I'm pregnant I loooooooove me some Zupa Toscana. Like my hubby and I have driven 30 minutes to Olive Garden just so that I could sit there and eat endless bowls and breadsticks. And good waiters and waitresses send me home with a takeout container (and get an extra sweet tip when they do)!
So last year I started playing with the idea of making it at home and I did, but it was a lot of work because I used frozen spinach and did it on the stove and I just knew there had to be a better way. A way that involved me throwing ingredients into the magic crockpot and then walking away for 4 hours. Love that magic pot.
I found a few recipes and tweaked them to come up with this:
1 bunch of organic kale (washed and chopped)
3 large potatoes (washed and sliced)
1 carton of chicken broth
1 pint of heavy whipping cream
1 lb sweet italian sausage (browned and drained)
salt & pepper to taste
- Brown and drain sausage. Drain extremely well to cut down on greasiness of soup.
- Place broth and whipping cream in crockpot.
- Add sausage, potatoes, and kale.
- Salt & pepper to taste.
- Let it sit on high for 3 hours then turn down to low for 1 hour. (You could probably just have it sit on low for 6 hours)
- Continuously stir and submerge the kale/potatoes under the broth.