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 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 splurge for some chorizos and make those enchiladas even zestier. Or whip up a batch of slow cooker bean and bacon soup on a dime too!
For all four recipes, check out PasstheSushi.com and GirlCarnivore.com this week as they go live. 4 meals. $25 bucks.
I call that winning.
CopyCat Slow Cooker Zuppa Toscana
- 1 lbs ground hot sausage
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- 1 onion chopped
- 2 celery stalks diced
- 4 russet potatoes cleaned and diced
- 1 teas thyme
- ½ teas basil
- 1/2 teas rosemary
- 1/2 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.