Crock Pot Zuppa Toscana Soup
by AngieGaljour
Copy cat of the Olive Garden's Toscana Soup
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 lbs Italian Sausage
- 6 slices Bacon ; Chopped
- 2 large Russet potatoes ; sliced in half, and then in 1/4 inch slices
- 1 large Onion ; chopped
- 2 cloves Garlic ; minced
- 2 1/2 cups Kale ; chopped
- 36 oz Chicken Stock
- 1 1/2 cups Fat Free half and half
- Salt & pepper
INSTRUCTIONS
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.
Add the onion and saute until translucent; add garlic; saute until fragrant.
Place the bacon, sausage, onion, garlic, potatoes, salt and pepper, and chicken stock in slow cooker.
Cook on high for 4 hours.
Add kale and half and half. Cook on more hour on high. Top with parmesan cheese, when serving.
NOTES
AngieGaljour
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (369g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 450 | ||
| Calories from Fat: 266 (59%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 29.5g | 39 % | |
| Saturated Fat 10.3g | 52 % | |
| Monounsaturated Fat 13.2g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 63.2mg | 19 % | |
| Sodium 918.1mg | 32 % | |
| Potassium 900.7mg | 24 % | |
| Total Carbohydrate 28.6g | 8 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 26.8g | ||
| Protein 17.6g | 25 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 450
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.