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Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro.

January is the month for soups and slow cooked meals. This time of year my crock-pot has a permanent spot on the kitchen counter so we use it daily – and we pretty much do just that! This Crock-pot White Chicken Chili

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is one of those really simple dump and go meals. Just make sure to soak the beans in a big bowl of water the night before so you can toss everything together in the morning. Cook on low all day, shred the chicken and serve with delicious toppings. We enjoy cilantro, fresh avocado, sour cream and crunchy tortilla strips.

If you want to thicken up the broth a bit, take your spoon or ladle and squish some of the cooked beans against the side of the crock-pot before serving! From time to time we also add extras in this soup. Put in whatever extras you have around the house like corn, carrots, celery, or herbs for more flavor and textures!

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White Chicken Chili

White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro. 
Course dinner
Keyword chicken, chili, crockpot, slow coooker, soup
Servings 6 people
Author Amber

Ingredients

  • 1 pound Northern beans soaked overnight
  • 2 chicken breasts
  • 12 ounces salsa verde
  • 48 ounces chicken broth
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon ground pepper
  • 1 bay leaf
  • 1 sprig rosemary optional
  • sour cream topping
  • tortilla strips topping
  • fresh cilantro topping

Instructions

  • Soak the beans in water overnight. 
  • Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
  • Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
  • Cook on low 8-10 hours. 
  • Remove the rosemary sprig and bay leaf. 
  • Remove the chicken breasts, shred, and return to crock-pot. 
  • Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
  • Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips. 

What topping will you put on your Crock-pot White Chicken Chili?

Spicy Ramen Noodle Soup

This post is sponsored by Great Day Farms and Soapbox Influence. All opinions are mine alone.  #EggceptionallyGreat

Spicy Ramen Noodle Soup is made with fresh carrots, bok choy, onion, garlic, ginger, broth, sriracha, ramen noodles, chicken and topped with a Great Day Farms Hard-Boiled Egg for a family dinner packed full of goodness.

I am always looking for ways to feed my family more wholesome meals. More vegetables. More protein. More flavor. Not only do they need to be wholesome and filling but also simple and fairly quick. Spicy Ramen Noodle Soup hits all those things I am looking for in a quality meal.

Ramen Noodles

What are Ramen noodles? They are a Japanese dish made from wheat noodles in a broth. For a healthier Ramen, ditch those instant packets with seasonings and create your own delicious dish. Find these noodles at an Asian market or the ethnic food aisle at your grocer.

Great Day Farms Hard-Boiled Eggs

Obviously, you can’t have Spicy Ramen Noodle Soup without the noodle but another must-have for me is hard-boiled egg on top. Hard-boiled eggs are rich of high-quality proteins and healthy fats, plus supply your body with many essential vitamins and minerals. I recommend eating hard-boiled eggs as part of a healthy diet to keep you and your family on track this year. Great Day Farms Hard-Boiled Eggs are helping to make that goal easy with convenient, ready to eat packs.

Find tasty Great Day Farms Hard-Boiled Eggs in the deli section at your local Walmart in 2 and 6-packs. If you need a mid-morning snack at work, a post workout refuel or want to make meal prepping easier- Great Day Farms has you covered in the egg department.

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Spicy Ramen Noodle Soup

Spicy Ramen Noodle Soup has a great garlic-ginger broth base with carrots, onions and bok choy to add flavor and nutrients. A bit of sriracha adds some heat to the dish which you can make as spicy or mild as you would like. Ramen noodles, thinly sliced chicken and hard-boiled eggs make this soup hearty and comforting.

These Spicy Ramen Noodle Soup bowls are a great family meal to for its simplicity and possible variations. You can swap basically anything in this soup to cater to your own family. Here are a few ideas below but possibilities are endless.

Variations

  • Swap carrots for mushrooms.
  • Any meat can be used! Try steak or pork.
  • Add celery.
  • Chicken or vegetable stock tastes great.
  • Add miso paste for a different flavor.
  • Add peas.
  • Swap bok choy for kale.
  • Add fresh jalapeno slices for extra heat.

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Spicy Ramen Noodle Soup

Spicy Ramen Noodle Soup is made with fresh carrots, bok choy, onion, garlic, ginger, broth, sriracha, ramen noodles, chicken and topped with a Great Day Farms Hard-Boiled Egg for a family dinner packed full of goodness.
Servings 4 people
Author Amber

Ingredients

  • 1 chicken breast
  • 1 Tablespoon olive oil plus more for cooking chicken
  • 3 garlic clvoes minced
  • 1 inch piece ginger peeled and chopped
  • 3 carrots peeled and chopped
  • 1/2 yellow onion diced
  • 3 cups bok choy chopped
  • 32 ounces low-sodium beef broth may substitute chicken or vegetable broth
  • 4 cups water
  • 1 Tablespoon low-sodium soy sauce
  • 1/2 Tablespoon Sriracha Hot Chili Sauce
  • 1 Tablespoon worcestershire sauce
  • 9.5 ounces ramen noodles (3 bundles)
  • 4 Great Day Farms Hard-Boiled Eggs cut in halves
  • 3 green onions chopped
  • optional red pepper flakes, cracked peppercorn, cilantro, sliced lime

Instructions

  • Start by cooking a chicken breast. Filet the breast and cook on a hot pan on the stove top with some olive oil for 7 minutes each side. Season with salt and pepper. Let rest and slice very thin. You may use leftover chicken breast. 
  • As the chicken cooks, prep all the vegetables and soup ingredients. 
  • Place a stockpot on the stove top on a medium high heat. Once the pot is hot, add a Tablespoon of olive oil with the chopped carrots and onion. Cook for 3 minutes. Stir often. 
  • Add minced garlic and ginger. Cook for 1 minute or until the garlic is fragrant. 
  • Add the chopped bok choy and cook for 2 minutes stirring often. 
  • Add 32 ounces broth ad 4 cups water. Bring to boil as you add in 1 Tablespoon soy sauce, 1 Tablespoon worcestershire sauce, and 1/2 Tablespoon sriracha. For extra kick, add an extra 1/2 Tablespoon sriracha. 
  • Once the broth is at a rolling boil, add in the ramen noodles for 4 minutes or as instructed on the package instructions. 
  • Serve. Build the Spicy Ramen Noodle Soup bowls by adding in some ramen noodles and broth. I like minimal broth- my kids love lots of broth. Make sure to get carrots and bok choy in each bowl. Top each bowl with some sliced chicken and a Great Day Farms Hard-Boiled Egg.  Add some green onions and anything else you would like. I did a sprinkle of red pepper flakes and a lime slice added over top. 

How does your family enjoy eating Great Day Farms Hard-Boiled Eggs? In the morning as part of breakfast? As an easy snack on the go? On a salad? Let me know in the comments below. So many “eggceptional” possibilities!

Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice made in the crock-pot with ground turkey, corn, beans, bell peppers, onion and more topped with your favorites like jalapeno and avocado or sour cream and salsa.

Loaded Turkey Chili Over RiceChili is a staple in this household during the cold winter months. It is simple, affordable and bonus points if cooked in the crockpot. This Loaded Turkey Chili Over Rice is super filling and comforting. Placing chili over rice really allows you to feed a lot of mouths on the cheap because this dish goes a long way. Tastes great re-heated through the week for lunches too.

Loaded Turkey Chili Over RiceLoaded Turkey Chili Over Rice

What I love about this Loaded Turkey Chili Over Rice is that I can use my beloved crock-pot and the rainbow of ingredients. I am all about keeping meals simple.

Loaded Turkey Chili Over RiceAfter you have browned the ground turkey with chopped onion, just dump everything in that slow cooker and dinner is ready when you get home from work. You can add extra toppings with whatever you like. Jalapenos, sour cream , salsa, fresh avocado, shredded cheese… just to give you some tasty ideas.

Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice
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Loaded Turkey Chili Over Rice

Loaded Turkey Chili Over Rice made in the crock-pot with ground turkey, corn, beans, bell peppers, onion and more topped with your favorites like jalapeno and avocado or sour cream and salsa.

  • Loaded Turkey Chili Over Rice
  • 1.5 pounds ground turkey
  • 2 packs chili seasoning
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 onion, white
  • 8 ounce can corn, drained
  • 14 ounce can diced tomatoes, drained
  • 15 ounce can chili beans
  • 15 ounce can kidney beans
  • 1 jalapeno
  • 2.5 cups tomato juice
  • 4 cups cooked white rice
  • To thicken (optional)
  • 2 tablespoons flour
  • 1/2 cup liquid
  • Toppings
  • avocado
  • cheese, shredded
  • jalapeno
  • hot sauce
  • salsa
  • sour cream
  1. Chop the onion and bell peppers. Finely dice a jalapeno.
  2. On the stovetop, cook the diced onion and ground turkey until turkey begins to brown.
  3. Place the browned ground turkey, onion, bell peppers, diced jalapeno, tomato juice, chili seasoning, and the cans of corn, beans and tomato in the crock-pot.
  4. Set crock-pot on low for 6 hours.
  5. If you want to thicken the chili a bit, whisk 2 tablespoons of flour and 1/2 cup liquid (can be more tomato juice or juice from the cooked chili). Pour the thickened mixture into crock-pot and stir in.
  6. Cook rice according to directions. I always just dump mine in the rice cooker and let the timer do its job.
  7. Pour a ladle of chili over a serving of rice.
  8. Pick your toppings! Dice a fresh avocado, cheese, more jalapeno, add your favorite hot sauce or salsa, sour cream or whatever you wish.

Loaded Turkey Chili Over RiceLoaded Turkey Chili Over Rice

Homemade Parmesan Croutons

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

  • Loaded Potato
  • Creamy Potato
  • Cheddar Broccoli
  • Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons
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Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

  • 6 slices day old bread (4 cups cubed)
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  1. Preheat oven to 325 degrees.
  2. Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
  3. In a mixing bowl, add your seasonings and mix.
  4. Mix in half the parmesan cheese.
  5. Drizzle the olive oil on top and mix all ingredients together.
  6. Place on a parchment paper covered baking sheet.
  7. Bake 20 minutes.
  8. Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
  9. Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is made with Northern beans, leftover ham and ham-bone, carrot, celery, chicken broth, yellow onion and fresh herbs for a flavorful slow cooked meal. 

Slow Cooker Ham and Bean Soup is one of those traditional comfort foods that the whole family loves. We always make a big batch after the holidays with our leftover ham and eat it for a couple meals because this makes at least 12 servings so plan on eating it for a couple days or invite some friends over to help you eat it! Trust me, anyone would want an invite to polish off this soup. 

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is so aromatic while cooking all day thanks to the fresh thyme, rosemary and bay leaf. Your house is going to smell wonderful and this soup tastes as good as it smells!

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This soup starts with a great ham! Try our recipe for Mustard Glazed Ham for the perfect holiday entree that will also works for this recipe the next day. 

Tips & Tricks

Rinse the Ham

For the holidays, a glazed ham is normally used. These hams usually have a lot of honey and sugars so make to to rinse all the off before placing it in the crockpot. 

Salt

Wait until the soup has completely finished cooking before adding any salt. The ham is already pretty salty and each ham can differ in the saltiness level so do a taste test before serving to determine how much, if any, salt needs to be added. 

Slow Cooker Ham and Bean Soup, crockpot ham and bean soup, leftover ham recipes, what to made with leftover ham
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Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is made with Northern beans, leftover ham and ham-bone, carrot, celery, chicken broth, yellow onion and fresh herbs for a flavorful slow cooked meal. 
Course dinner
Keyword soup
Servings 12 servings
Author Amber

Ingredients

  • 1 leftover meaty ham bone rinsed
  • 1 pound dry Northern beans soaked overnight
  • 1 yellow onion diced
  • 3 celery stalks diced
  • 3 carrots peeled and diced
  • 48 ounces low-sodium chicken broth
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 teaspoon ground pepper
  • salt to taste

Instructions

  • Soak the beans overnight, rinse and place in crockpot. 
  • Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and dice up some of the meatier parts. Place the ham and bone into crockpot. 
  • Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
  • Add a diced onion.
  • Dump in 48 ounces of low-sodium chicken broth.
  • Top with rosemary, thyme and bay leaf.
  • Add a pinch of pepper.
  • Cook on low for 8 hours.
  • Remove rosemary, thyme and bay leaf.
  • Remove the ham bone and shred the remainder of the meat. Toss the bone and put shredded ham back into crockpot.
  • Mash some of the beans on the side of the crockpot to thicken the soup.
  • Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.

 

 

Cheesy Potato Soup

Cheesy Potato Soup is a comfort dish made with Russet potatoes, onion, Velveeta, and garlic topped with crispy bacon pieces, sharp cheddar cheese and chives. 

Fall is in the air and comfort dishes are on the menu. Soup is one of my favorite comfort foods and this Cheesy Potato Soup is simple, affordable and warming for the cool weather ahead of us. 

You may also enjoy this Crock-pot White Chicken Chili recipe!

Cheesy Potato Soup

Cheesy Potato Soup starts with a basic broth of water and chicken bouillon cubes. Onion adds subtle flavor along with the cloves of garlic. This soup is then loaded with 3 pounds of potatoes… which, yes, is a whole lot of hearty potatoes. Velveeta adds creaminess and cheesiness to the broth. Top with extra crispy bacon pieces for a nice crunch and of course, some shredded cheese. 

Tips & Tricks

There are not a whole lot of tips or tricks to share with this recipe because it is just so darn easy. However, this soup should have some thickness to it to make a hearty soup. I achieve this my simply mashing some of the cooked potatoes. If you don’t want to do it this way, you can whisk together a mixture of some cold water and flour thoroughly and then add it to the crock-pot about 30 minutes before serving. 

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Cheesy Potato Soup

Cheesy Potato Soup is a comfort dish made with Russet potatoes, onion, Velveeta, and garlic topped with crispy bacon pieces, sharp cheddar cheese and chives. 

is a comfort dish made with Russet potatoes, onion, Velveeta, and garlic topped with crispy bacon pieces, sharp cheddar cheese and chives. 

Course dinner
Keyword cheese, crockpot, potatoes, slow cooker, soup
Prep Time 10 minutes
Cook Time 6 hours
Servings 8 Servings
Author Amber

Equipment

  • Crock-pot

Ingredients

  • 3 pounds Russet potatoes chopped
  • 2 garlic cloves minced
  • 5 cups water
  • 4 chicken bouillon cubes
  • 1 small white onion diced
  • 16 ounces Velveeta cubed

Toppings

  • ground pepper
  • 6 slices bacon cooked extra crispy
  • 1 cup sharp cheddar cheese shredded
  • chives chopped

Instructions

  • Wash and cube 3 pounds potatoes. We leave the skin on our potatoes but you can peel before dicing. Put into crock-pot.
  • Dice the onion and put into crock-pot.
  • Add 5 cups water, 4 bouillon cubes and 2 minced garlic cloves in crock-pot.
  • Cube the pound of Velveeta cheese and add to crock-pot.
  • Set crock-pot on low 6 hours.
  • Stir well and use a potato masher to mash some of the potatoes. Just enough to thicken up the broth.
  • Stir again and serve with ground pepper, crispy bacon pieces, shredded cheese and chives.

 

Crock-Pot Turkey Chili

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Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 

This Turkey Chili is a family favorite for those chilly days through the winter. The simplicity and wholesome comfort makes this meal a real winner.  We like to add beans to our chili to give more flavor and heartiness.  The recipe also calls for ground turkey and V8 juice to give more nutritional value and less fat than a typical chili. Try our homemade Chili Seasoning and add this to the dinner lineup!

Crock-Pot Turkey Chili

Get slow cooking!

Begin by browning the ground turkey on the stove-top with a bit of olive oil and season with salt and pepper before adding to the crock-pot. Chop the onion and bell pepper and add to the crock-pot followed by all the beans, tomatoes, tomato paste, V8 Juice, hot sauce and chili seasoning. We like to prep this chili the night before so in the morning everything just gets dumped in the crock-pot before work and we can home with a zero hassle, warm, comforting family dinner.

Toppings

Switch up your Crock-pot Turkey Chili with different toppings! Here are some ideas to mix and match:

  • Red onion
  • Serrano or Jalapeno
  • Sour Cream
  • Tortilla strips
  • Hot sauce
  • Cilantro
  • Shredded cheese
  • Avocado slices
  • Salsa
  • Guacamole

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips | crockpot recipes | winter recipe | family friendly recipes | ground turkey | #chili
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Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 
Course dinner
Keyword chili, crockpot, slow cooker, turkey
Prep Time 20 minutes
Author Amber

Ingredients

  • 1+ pounds ground turkey
  • olive oil
  • salt
  • pepper
  • 15 ounce can kidney beans drained
  • 15 ounce can great northern beans drained
  • 15 ounce can black beans drained
  • 15 ounce can diced petite tomatoes drained
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 3 cups tomato vegetable juice I like the V8 brand
  • 1 envelope chili seasoning
  • 6 ounces tomato paste
  • 1-3 Tablespoons Hot sauce optional

Instructions

  • Brown the ground turkey on the stove-top with some olive oil and season with salt and pepper. Place into crock-pot. 
  • Drain the beans and tomatoes. Add to crock-pot. 
  • Chop the onion and bell pepper. Add to crock-pot. 
  • Add in the tomato paste, 1 envelope chili seasoning and hot sauce. Add 2 Tablespoons for a medium spice level, 1 for mild and 3 for HOT depending on how your family likes it. My family likes it with 2 Tablespoons. 
  • Stir ingredients together with the vegetable juice and cook on low for at least 5 hours. 
  • Serve with toppings of choice. We enjoy serrano peppers, sour cream, shredded cheddar cheese and tortilla strips. 


Olive Garden Zuppa Toscana (Copycat)

Olive Garden Zuppa Toscana is a copy-cat recipe with large slices of potato, chunks of spicy Italian sausage, bacon pieces, garlic and loads of fresh kale.

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipeThis Zuppa Toscana is one of my families most requested dishes. It is just so tasty and comforting! A few changes were made from the Zuppa Toscana you are used to at Olive Garden starting with MORE! More chunks of potatoes, more sausage, more kale and more yum.

I should mention that this recipe makes a ton of food! You can easily feed a large family of 6 with everyone leaving the table with a full belly.

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipeZuppa Toscana is much easier to cook than you may think. This is all cooked in a single pot! On a medium heat, cook the Italian sausage and add the bacon, garlic, and red pepper flakes in a large pot. Add 8 cups of water, bouillon cubes and slice all the potatoes, leaving skin on. Toss the potato slices in and let boil for 30 minutes.

As your potatoes boil, bake some fresh breadsticks or toss a quick salad together to pair with your soup. You will also want to chop half a bunch of kale to throw into soup when potatoes are tender, along with heavy cream.

That is it! Easy!

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipeLet me know how this copy-cat compares to Olive Garden and share with me what other copy-cat recipes you would like to see from here at Simply Made Recipes!

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipe

 

Olive Garden Zuppa Toscana (Copycat)
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Zuppa Toscana, Olive Garden, #dinner Copy-cat recipe
  • 1 pound Italian sausage (I use the spicy)
  • 3 cloves garlic
  • 2.8 ounce package bacon bits
  • 5 bouillon cubes
  • 8 cups water
  • 3 pounds russet potatoes
  • .5 bunch of kale
  • 1 cup heaving whipping cream
  • red pepper flakes to preference
  • parmesan cheese (optional)
  1. Gather ingredients, large pot, cutting board, knife, garlic press, cheese grater, and ladle.
  2. Put the pot on a burner at medium heat.
  3. Wash kale and potatoes well.
  4. Slice 3 pounds of russet potatoes leaving skin on.
  5. Chop .5 bunch of kale into bite sized amount.
  6. Cook Italian sausage in pot until browned. Add red pepper flakes according to personal preference. If you don't like heat in your food, add a limited amount. Add 2.8 ounces of bacon bits.
  7. Grate 3 cloves of garlic and 5 bouillon cubes into pot immediately followed by 8 cups of water.
  8. Add sliced potatoes into pot and bring to a boil. once boiling, lower temperature to a simmer and let cook for 30 minutes. Make sure water is covering your potatoes and if not, add more water.
  9. Add one cup of heaving whipping cream and the chopped kale into pot and let simmer another 5 minutes.
  10. Stir well and serve.
  11. Grate some fresh parmesan cheese on top to desired taste. Enjoy!

Zuppa Toscana, Olive Garden, #dinner Copy-cat recipe

 

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