Zuppa Toscana Slow Cooker Recipe

Zuppa Toscana is one of my favorite soups to eat at Olive Garden. Surprisingly, it has very few ingredients and is easy to make. This is a really simple dish but the flavor is spot on to Olive Garden’s soup. No need to spend money on take out, this is so inexpensive to do at home.

Zuppa Toscana

Ingredients

5 potatoes sliced

4 cups chicken broth 2 cups water

4 tbsp butter

1 cup heavy cream

1 tsp chili flakes

3 cups of kale

½ large onion

3 garlic cloves minced

1 tsp Italian Seasoning

1 tsp dried basil

Season with black pepper and salt to taste

Cooking

Pressure Cook version

Add some cooking oil and Sautee the pork

When the pork is browned on all sides, add butter, onion, chili flakes, garlic, Italian seasoning, dried basil and season with salt and pepper

Add chicken broth, water and potatoes. Turn vent to seal and pressure cook for 5 minutes

After cook time, fast release and add in heavy cream and kale.

Sautee until the kale wilts

Slow Cooker version

Add some cooking oil and Sautee the pork

When the pork is browned on all sides, add butter, onion, chili flakes, garlic, Italian seasoning, dried basil and season with salt and pepper

Add chicken broth, water and potatoes. Slow cook for 2 hours and 45 minutes on High

Add kale and heavy cream, Sautee until kale wilts

Serve and top with Parmesan Cheese