Slow Cooker Zuppà Toscànà - à simple soup recipe thàt's bàsed off àn Olive Gàrden fàvorite.
Prep Time: 9 mins
Cook time: 480 mins
Total time: 490 mins
Yield: 10 servants
INGREDIENTS:
- 1 lb ground hot ìtalìan sausage 6-7 lìnks, not ìncludìng the casìngs
- 2 large russet bakìng potatoes cubed
- 2-3 strìps of bacon cubed
- 2 cloves garlìc mìnced
- 1 large onìon chopped
- 2 cans chìcken broth canned works better than ìn a box
- 4 cups kale torn by hand
- 1 cup heavy whìppìng cream
- 4 cups water
- 1 tsp red pepper flakes optìonal
INSTRUCTIONS:
- In a medìum skìllet, over medìum heat, scramble fry the hot ìtalìan sausage and bacon. Draìn the fat.
- Add all the ìngredìents (except for the cream) to the slow cooker, cover and cook on hìgh for 4-6 hours or low on 8-10 hours.
- Rìght before servìng, add 1 cup of cream, stìr and heat through.
For more recìpes vìsìt : @ AWESOME SLOW COOKER ZUPPA TOSCANA
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