You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
There’s nothing love a hot bowl of soup to warm you up on a cold winter day, and this Crockpot Zuppa Toscana is perfect for that. It’s a creamy potato soup with Italian sausage and kale that is so hardy and delicious, you’ll actually want to eat it year-round! I’m sure you’ve seen other Olive Garden Copycat recipes out there, but THIS one, in my opinion, is the very best. Read on for the full recipe.
Crockpot Zuppa Toscana
6 big potatoes, cut in bite-size cubes
1 lb. ground hot Italian sausage
1 bunch fresh kale, cut bite-size
1/2 white onion, chopped
3 cloves garlic, minced
32 oz. chicken broth
16 oz. heavy cream
1/2 cup grated parmesan cheese
salt & pepper to taste
Cook sausage in a frying pan until brown. Add in chopped onion & garlic and continue frying until onion is translucent. Transfer sausage mixture into crockpot and set to Low. Add potatoes and chicken broth and continue to cook on Low for 5-6 hours. Pour in heavy cream, kale, and parmesan cheese and mix well. Season with salt and pepper, and allow to cook another 30 minutes, until kale is tender.
I hope you enjoy this Zuppa Toscana as much as I do. Thank you for checking out this video and for giving it a Thumbs Up & Subscribing to this channel. I post one new recipe every week at Marcy Inspired. You can also follow me on Instagram at https://www.instagram.com/marcyinspired/ and on Facebook at https://www.facebook.com/marcyinspired/