I love to go to the Olive Garden and have Zuppa Toscana, but there isn’t one near to me. I’ve seen a lot of copy cat recipes out there, and this is a combination of a few recipes that I think is delicious easy to do.

Crock Pot Tuscan Soup

½ pound hot Italian sausage

½ of a yellow onion, chopped

2 russet potatoes

½ tablespoon of minced garlic

3 cups of chicken stock

½ cup of half and half OR whole milk

½ bunch of lacinato kale torn into bite sized pieces

1 tablespoon of olive oil

Salt and pepper to taste

Heat skillet over medium high heat. When hot, add the olive oil. Crumble the hot sausage into the pan and continue to break it up as it cooks. After about 3 minutes add the onion and garlic. Cook until the onions become translucent.

Remove sausage, onions and garlic to a paper towel lined plate to drain any excess fat. Place sausage, onions and garlic into the crock pot.

Wash and dice 2 russet potatoes and add to the crock pot.

Add chicken broth. If the potatoes aren’t covered with liquid, add water until they are covered with liquid.

Add salt and pepper to taste.

Stir

Cook on high for 3-4 hours OR on low for 5-6 hours.

30 minutes before serving, add the milk and kale, stir and cook for another 30 minutes. Taste for seasoning. Add salt and pepper if needed.

Garnish with grated pecorino or parmesan cheese.