Name: Crock Pot Olive Garden Zuppa Toscana
Ingredients: 1 lb. mild/sweet Italian sausage; 1 lb. bacon (chopped); 1 qt. water; 2 cans chicken broth (14.5 oz. each); 4 medium Yukon Gold potatoes (cut into bite sized pcs.); 1 medium onion (chopped); 2 cloves garlic (minced); 2 cups Kale, Swiss chard or spinach (roughly chopped); 1 cup heavy cream; salt & pepper (to taste)

Submitted by: Sue Mizer Lot # 1133

Ingredients

1 lb. mild/sweet Italian sausage
1 lb. bacon chopped
1 qt. water
2 cans chicken broth 14.5 oz. each
4 medium Yukon Gold potatoes cut into bite sized pcs.
1 medium onion chopped
2 cloves garlic minced
2 cups Kale, Swiss chard or spinach roughly chopped
1 cup heavy cream
salt & pepper to taste

Servings:

Submitted by: Sue Mizer Lot # 1133

Ingredients

1 lb. mild/sweet Italian sausage
1 lb. bacon chopped
1 qt. water
2 cans chicken broth 14.5 oz. each
4 medium Yukon Gold potatoes cut into bite sized pcs.
1 medium onion chopped
2 cloves garlic minced
2 cups Kale, Swiss chard or spinach roughly chopped
1 cup heavy cream
salt & pepper to taste

Servings:

Instructions

In a skillet, brown sausage, breaking into small pieces, remove and drain. Set aside. In same skillet, fry bacon till crisp, remove and drain. Set aside.
Place water, broth, potatoes, onion, garlic, bacon and sausage into a crock pot. Cook on low 4 - 6 hours.
Add greens and whipping (heavy) cream, stir to combine. Cover and continue to cook on low an additional 30 minutes. Season with salt and pepper.

Quick Links

RRA Office Info

Pool Hours

Crock Pot Olive Garden Zuppa Toscana

Sign Up for Eblasts

Quick Links

RRA Office Info

Pool Hours