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Slow Cooker Olive Garden Zuppa Toscana: Submitted by: Bill Michling | Date Added: 14 Jul 2017
Listed in: Soup

32 oz low-sodium chicken stock or broth
3 cups water
24 oz spicy Italian sausage, cooked and crumbled
8 slices of bacon, cooked and crumbled (I bake my bacon)
5 medium russet potatoes, â…›-1/4 inch slices
½ large onion, diced
2-3 cloves of garlic, minced
2 tsp red pepper flakes (optional)
Salt and pepper
1 c heavy whipping cream

Recommended Instructions

Get ready to please the whole family with this copycat Slow Cooker Olive Garden Zuppa Toscana Soup! Comfort food at it's best!
Serves: 6 servings

Place all ingredients except for heavy cream into a large slow cooker.
Cook on low for 7-8 hours or until potatoes are tender.

Option:(if you like kale)
You can add kale and let cook for another 30 minutes.

Stir in heavy cream, let heat through (five minutes) and serve.
We like to serve this soup with some grated Parmesan cheese on top. Delicious!

Recipe Pictures - Hover cursor to scroll if several images:
Slow Cooker Olive Garden Zuppa Toscana
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