Valentine’s Day is this week, and everywhere you turn there is declarations of love. Not even on a blog post about soup are you free from Cupid’s influence, because I am here to tell you right now that I love this soup. If I could send a Valentine to this Crock Pot Zuppa Toscana, I would. I may buy it flowers. I’ll buy it chocolates and then eat the chocolates because what’s soup gonna do with chocolate?
Now if you search for Zuppa Toscana on the world wide web, you’ll get a trillion recipes that claim to be copycat versions of Olive Garden’s Zuppa Toscana. I have no idea if this one is comparable because I’ve never ordered soup at the Olive Garden. I’m usually too busy stuffing my face hole with breadsticks and salad.
People are crazy about Olive Garden’s soup, though, and the entire Crock Pot Thursday crew went nuts over this soup, so maybe they are similar. Or maybe soups with sausage, potatoes, and heavy cream are just all around delicious.
If you are trying to get someone to fall in love with you this Valentine’s Day, maybe make them this soup. Then you’ll get married and have babies and I wouldn’t think it was weird if you named your girl child Amy. Then someday you can tell her the story of how you became a family because of this here blog post and a Crock Pot soup recipe.
Crock Pot Zuppa Toscana
8 oz. Italian sausage, browned and crumbled
4 potatoes, peeled and cubed into bite sized pieces ( I used reds and left the skin on)
1 14.5 oz. can diced tomatoes
1 quart (4 cups) chicken broth
1 16 oz. container of mushrooms
2 TBSP flour
2 cups heavy cream
1 cup fried and chopped bacon (bacon bits work fine)
1 cup kale, chopped and stems removed
Salt and pepper to taste
Fresh Parmesan to garnish
Add browned sausage, cubed potatoes, tomatoes, and chicken broth to slow cooker.
Cover and cook on LOW 5 to 6 hours or on HIGH 3 to 4 hours.
Saute the mushrooms for a few minutes in a little butter or olive oil, and chop them finely.
Whisk the flour into the heavy cream, making sure there are no lumps.
Pour the cream into the slow cooker, and add the mushrooms, bacon, and kale.
Cover again and cook on high for about 45 minutes.
Garnish with fresh Parmesan and enjoy!
My husband said this was the best soup we have ever made. He even thinks it’s better than corn chowder… I personally can’t say that but it is yummy! I added freeze-dried parsley, and used 1/2 & 1/2 instead of heavy cream, to ours but followed the directions exactly besides that. I did use 3 slices of real bacon and I think that is a must! Make again for sure!
We really loved this soup. It is so different from lots of other soups. It is very satisfying, hearty, and the many ingredients give it a lot of layers of flavor. I did add a little salt and pepper, but otherwise made it exactly as written. We served it with green onions and Parmesan on top.
Holy yum. This soup is soooo good. I hate mushrooms, so I doubled the sausage and added one more potato to make up for the lack of bulk by leaving them out. I used the precooked bacon bits but crisped them up a bit before adding. And added just a wee bit of salt and pepper at the end. This was creamy, flavorful, (not low fat), and of so satisfying. We made garlic flatbread and it paired perfectly. The kids were happy. And my hubby went back for thirds. Win.
My husband and kids hate mushrooms, so I chopped ours so finely the were practically invisible, which made for a bit thicker sauce. Everyone gobbled it up, except for the kale, which the kids picked around. I didn’t have heavy cream, so I used nonfat milk, and added a bit more flour to thicken it. I’m sure the cream would have made this soup even more delicious, but I saved us about a billion calories, so I’m going to call it a win!
- 8 oz. Italian sausage, browned and crumbled
- 4 potatoes, peeled and cubed into bite sized pieces ( I used reds and left the skin on)
- 1 14.5 oz. can diced tomatoes
- 1 quart (4 cups) chicken broth
- 1 16 oz. container of mushrooms
- 2 TBSP flour
- 2 cups heavy cream
- 1 cup fried and chopped bacon (bacon bits work fine)
- 1 cup kale, chopped and stems removed
- salt and pepper to taste
- Add sausage, potatoes, tomatoes, and chicken broth to slow cooker.
- Cover and cook on low 5-6 hours or on high 3-4 hours.
- Saute the mushrooms for a few minutes in a little butter or olive oil, and chop them finely.
- Whisk the flour into the heavy cream, making sure there are no lumps.
- Pour the cream into the slow cooker, and add the mushrooms, bacon, and kale.
- Cover again and cook on high for about 45 minutes.
- Garnish with fresh Parmesan and enjoy!