Nothing is as comforting as a good bowl of soup. This CopyCat Slow Cooker Zuppa Toscana packs a little heat, filling potatoes, and a creamy broth – made in your slow cooker, ready when you walk in the house.
This post is sponsored by the Idaho Potato Commission. However, the thoughts and opinions are my own.
It’s a double header this week of kicking recipes to save you some big moolah at the market. If you are anything like me, a trip to the market without an action plan can lead to cart overload. Filled with things I am not going to use and spending way too much money while trying to hide the candy wrapper evidence as I pack it all into my car.
However, if I head in like Batman leading the Justice League, action plan ready and spry on my feet, I am faster and far more efficient. Plus, I don’t waste as much cash through the week with meals pretty much ready for me when I walk in. Oh, and let’s talk about the life choice skills. When they are there for you, it’s totally unacceptable to wind up knee deep in deep fat fries and a double patty to go.
So pretty much what I am saying is, shop smart and you will save money and be all sorts of healthy. Wish I would have acted on that a lot sooner in life.
I challenged myself to 4 family meals (feeding 4) for under $25 – and the results were delicious and (pretty shockingly) healthy. I made meatless enchiladas, this soup, epic pizza baked potatoes, and a classic sheet pan chicken. If you watch your sales flyers you can probably even splurge for some chorizos and make those enchiladas even zestier.
I call that winning.
- 1 lbs ground hot sausage
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- 1 onion chopped
- 2 celery stalks diced
- 2 garlic cloves minced
- 4 russet potatoes cleaned and diced
- 1 teas thyme
- ½ teas basil
- ½ teas rosemary
- ½ teas oregano
- ½ teas red pepper flakes if desired
- Salt and pepper
- 12 oz evaporated milk
- 1 bunch kale stemmed and chopped
- Grated mozarella for garnish
- In a large skillet over medium-high heat, brown the sausage. When just browned, add the cloves garlic to the skillet and cook for 30 seconds. Drain the fat from the skillet and spoon into a large slow cooker.
- Pour the broth and water into the slow cooker. Add the chopped onion, celery and potatoes. Stir in the thyme, basil, rosemary, oregano, and red pepper flakes (if your family likes a little heat). Season with salt and pepper and cook on low for 4 hours.
- Before serving, add the evaporated milk and kale to the slow cooker. Stir to combine and allow the kale to wilt a bit and the milk to heat through.
- Ladle into bowls and serve with grated mozzarella for garnish.