Two recipe posts in one week… what is going on here??? Recipe writing is still not one of strongest skills as a blogger, but it has been FREEZING around here lately, so soup is what this pregnant lady has been craving!
While many of you gear up for an epic blizzard, I’m just sitting here in upstate New York, where everyone assured us, winter would be “unbearable”, wishing for so much as a flurry. I know it sounds crazy, but I am desperate for a good snow storm!
Anyhow, if you’re looking to cook something up this weekend that will make you feel all warm and cozy inside, look no further. This crock pot copycat version of Olive Garden’s Zuppa Toscana is pretty easy to throw together. It’s hearty, and it pairs great with crusty bread and butter… or salad and bread sticks!
I didn’t do much to change the original recipe, that I found on Pinterest, but I wanted to share my lightened up version of this old favorite.
Lightened Up Crock Pot Zuppa Toscana
adapted from recipes that crock
1 pound of hot italian turkey sausage
3/4 cup sweet onion, diced
6 slices of turkey bacon, diced
2 cloves of garlic, minced
4 cups of chicken broth
1 cup of Yukon Gold potatoes, cut into bite sized pieces
2 cups of kale, chopped
3/4 cup half and half
Cook sausage in a skillet until brown, over medium heat. Drain any fat and set aside.
Add onion and bacon to skillet and saute over medium heat until bacon is crisp and onion is translucent.
Add sausage, bacon, onions, garlic, potatoes, and chicken broth to crock pot.
Cook on low for 4-6 hours.
Add kale and half and half shortly before serving.