Olive Garden Zuppa Toscana Recipe
The BEST Olive Garden Zuppa Toscana is perfect with a side salad. It is delicious!
- 1 12 oz package of kielbasa sausage
- 64 oz chicken broth
- 1/4 onion, finely diced ( or substitute 1 tbsp dry onion flakes)
- 4 red potatoes, cut into 1-1/2 inch chunks
- 1/2 tsp minced garlic
- 3 tbsp bacon bits (optional)
- 2-3 kale leaves, washed & thinly sliced
- 1 cup heavy cream
Thinly slice your sausage.
In a large skillet over medium high heat, add a little bit oil or cooking spray. Place sausage in pan and cook, stirring and flipping meat often till you get some crispy browning on both sides. Remove from heat.
In a slow cooker or crockpot add cooked sausage. Then add in chicken broth, onion, garlic, bacon bits and sliced potatoes and gently stir to combine.
Slow cook on low for 4-5 hours.
Remove lid, add in sliced kale and heavy cream. Stir to combine. Let cook additional 15 minutes until kale is cooked.
Serve and enjoy!
Serving: 377g | Calories: 280kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1216mg | Potassium: 1035mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2491IU | Vitamin C: 57mg | Calcium: 87mg | Iron: 2mg