Wednesday, October 29, 2014

Olive Garden Zuppa Toscana Round Two

So I made Zuppa Toscana a while back and posted about it here. I kind of combined a couple different recipes this time around, and did more of my own thing. I thought that it tasted even better this time around, so I wanted to post about it :)


  • 3-4 medium potatoes (I used a mix of red potatoes and russet potatoes)
  • 2 cups half and half
  • 3 cans chicken broth OR 5 1/4 cups chicken broth (I made my own so you add 1 tsp chicken bouillon to one cup of water)
  • 1 to 2 cups kale
  • 1 medium onion
  • 1 lb hot Italian sausage
  • 4 strips of bacon (cut into small pieces)
  • salt, pepper, garlic salt, and red pepper flakes to taste


I cooked the sausage and bacon in a pan before handed until it was done. I then peeled and cut up the potatoes into thin slices and the kale and onion into small pieces. I added all of the ingredients into the crockpot at one time and turned it on high for about 3.5 hours. 

I liked this better than the first time that I made it! The hot sausage gave it more of a kick, and I loved the added spice. The bacon and onion also added more flavor, which I loved! I also didn't notice a difference with using the half and half instead of whipping cream. 

Hope you enjoy!!!


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  1. Hey girl! Thanks for swinging by and leaving a comment on my blog, this recipe looks amazing I'll have to try it soon! I added you to my favorite readers and I'm excited to be your new follower :)

    1. Thank you!! I was looking through your archives and I love your posts!!


I love reading your comments! :)