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Week 17: Zuppa Toscana

February 24, 2016

Almost Zuppa ToscanaA "copycat" to the popular Olive Garden recipe, using simple pantry ingredients.

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Total Time: 7 hours

Yield: 4 servings

Source: adapted from Olive Garden's popular soup

Ingredients:

  • 4 Italian sausage links - roughly half pound (I used turkey)
  • 4 cups diced potatoes (I kept skins on)
  • 1 med onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups water
  • 1 Tbsp each garlic salt and black pepper
  • 4 cups kale, rinsed and rough chopped, stems removed
  • 1 cup sour cream or sour cream veggie dip (my "pantry clean out")

Steps:

  1. Brown sausage with garlic and onion until cooked through (I used water to simmer, but olive oil would work, too). Let cool and cut sausage into bite sized chunks.
  2. Load up the crockpot with onion, garlic, sausage, potatoes, chicken broth, water, salt and pepper. Cook on low for 6 hours.
  3. Add in kale and sour cream. Cook on low for 30 minutes.
  4. Almost Zuppa Toscana
     
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