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Slow Cooker Zuppa Toscana- prep: 10 minutes
- cook: 240 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 545 % Daily Value *
- Total Fat: 34 g 51.81%
- Saturated Fat: 15 g 76.86%
- Trans Fat: 0 g %
- Cholesterol: 120 mg 40.05%
- Sodium: 1149 mg 47.89%
- Calcium: 131 mg 13.14%
- Potassium: 200 mg 5.7%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 32 g %
- Dietary Fiber: 1 g 2.94%
- Sugar: 7 g
- Protein: 27 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 22.23%
- Vitamin C 4.89%
- Vitamin D 6.3%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
Summary
The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!
Ingredients
1 lb ground Hot Italian sausage
1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)
2 cloves large garlic minced
32 oz chicken stock
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized
1 cup heavy cream
2 Tbsp flour
Salt and pepper to taste
Pinch of red pepper flakes optional
Instructions
Heat large saute pan over medium high heat and brown sausage.
Add minced garlic and stir to combine.
Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
BEFORE SERVING:
Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
Taste, season according to your tastes, and serve.