Slow Cooker Zuppa Toscana

 

Slow Cooker Zuppa Toscana

The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 servings

Calories 513 kcal

Author The Chunky Chef

Ingredients

• 1 lb ground Hot Italian sausage (we have used ground and links browned, sliced and then halved, I prefer the links)
• 1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)
• 2 cloves large garlic minced
• 32 oz chicken stock
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized (we like baby kale)
• 1 cup heavy cream
• 2 Tbsp flour
• Salt and pepper to taste
• Pinch of red pepper flakes optional (not for my crowd)

Instructions

1. Heat large saute pan over medium high heat and brown sausage.
2. Add minced garlic and stir to combine.
3. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
4. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
6. BEFORE SERVING:
7. Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
9. Taste, season according to your tastes, and serve.

Recipe Notes

** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread
STOVETOP INSTRUCTIONS

1. In your dutch oven or large soup pot, brown the Italian sausage and red pepper flakes over MED-HIGH heat. The last minute or two, add minced garlic. Drain.
2. Add chicken stock and bag of diced potatoes and onion (or substituted russet potatoes and diced onion), bring to a boil.
3. Keep at a low boil for about 20 minutes, or until potatoes are fork tender (this time will vary based on your stove).
4. Whisk flour and heavy cream and add to pot, stirring to combine.
5. Add in kale, stir, reduce heat to a simmer, cover and cook for about 5-10 minutes (or until soup has thickened slightly).
6. Season with salt and pepper, and serve.

Borscht

Borscht

8 cups beef broth
1 pound beef stew meat
1 large onion, chopped
4 large beets, peeled, thinly chopped
3 carrots, peeled, shredded
3 large potatoes, peeled, cut into 1/2 in. cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbs red wine vinegar- balsamic works to
salt and pepper to taste
sour cream-  dollop garnish on top

Put all ingredients in but sour cream in a slow cooker on high for 4 hours.  Adjust seasoning, ladle into bowls and put a dollop of sour cream on top.  

Turkey or Buffalo Chili

Lean ground turkey or buffalo sub-in for the typical beef in this slow-cooker recipe, but you’d never know it. This recipe is a total cinch: brown the meat, throw everything into your slow cooker in the morning, and by dinner you’re good to go! You could also put it together in the evening, then when you get up, portion it out and store extra portions in the freezer.

Turkey or Buffalo Chili

Serves 6 (a single portion is 1.5 cups)

Prep time: 25 minutes. Cook time: 5 to 8 hours, depending on slow-cooker setting

Ingredients

•               1 to 1½ pounds lean ground turkey or buffalo meat

•               ½ cup diced red onion, or more if desired

•               2 Tbls. fresh parsley or cilantro

•               1 heaping Tbls. chili powder

•               1 Tbls. minced garlic

•               ½ tsp. crushed red chili flakes

•               15-ounce can white beans

•               15-ounce can kidney beans (no sugar added)

•               15-ounce can black beans

•               15-ounce can pinto beans

•               15-ounce can lentils or adzuki beans

•               4 cups chopped zucchini

•               28-oz can crushed tomatoes

•               1 heaping tsp. sea salt

Brown the turkey or buffalo meat in a skillet and drain.

Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red  pepper flakes to the pot. Stir, cover and set aside.

Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomators to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.

Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

ACHOO! chili

ACHOO! chili

How about getting some immunity-boosting help from your dinner? Foods rich in vitamins A, C and E, plus zinc can help fight off your next cold — and can help soothe its symptoms if you do catch a bug. The red peppers, chili powder, carrots, sunflower seeds and parsley in this recipe provide the vitamin power. Grass-fed beef and mushrooms pack the zinc. The allicin in garlic is a potent antioxidant, but it works best when garlic is raw, so stir it in at the end.

1 1/2 pounds grass-fed lean ground beef
1 medium red or yellow onion, diced
1 Tbls. dried parsley
2 Tbls. chili powder
2 cups chopped carrots
2 large red peppers, chopped
2 cups sliced white or cremini mushrooms
1 32-oz. can crushed tomatoes
1 – 2 cup water or vegetable broth (or more if desired)
1 tsp. salt
1 Tbls. minced fresh garlic
Fresh parsley
1 cup sunflower seeds
Cayenne pepper sauce (optional)

In a large soup pot, saute the onions and carrots in 2 tablespoons of water until they begin to soften, about 5 minutes. Add the ground beef and cook until browned, about 7 minutes more. Stir in the red pepper, parsley, chili powder and mushrooms. Cook until the mushrooms begin to give up their water. Add the crushed tomatoes and water, adjusting water to the consistency you like. Simmer for 10 minutes or until the peppers soften. Add the salt and stir in the raw garlic. Serve, topping with chopped fresh parsley, sunflower seeds, and a few shakes of cayenne pepper sauce, if desired.

Creamy Crockpot Chicken and Tomato Soup

I am always on the lookout for yummy crockpot recipes.    This was a winner.  It made a lot, but could be easily halved.   I served it with Jasmine rice and steamed broccoli and carrots- all in the bowl together.  It has coconut milk.  How could you go wrong with coconut milk!?!   I also added more chicken bouillon- just add it to taste.


"Creamy" Crockpot Chicken and Tomato Soup

8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth 
1 small can of tomato paste
1/2 jar of your favorite tomato sauce 
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Vegetable Alfredo Soup

Vegetable Alfredo Soup

2 1/2 c. water
3 t. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots

1 cup broccoli florets 

1 cup peas
2 small potatoes, peeled & diced
1 jar Alfredo Sauce (plain Alfredo)
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture.  Serve with bread.

I doubled this for my family but only used 1 jar of Alfredo Sauce.   The recipe also called for 1 cup of chopped ham- but I just did straight vegetables.  I also added a lot more vegetables than the original recipe.  It was really good.  I imagine it is also not very good for you- with all the cream.  But for every once in awhile it was decadent and delicious!   I took it to a RS luncheon and it was a hit.

Thai Chicken Coconut Soup- Tom Kha Gai- Allison

Recipe and photo adapted from myrecipes.com

Ingredients

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) reduced-sodium chicken broth 
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1 cup sliced mushrooms 
• 1 tablespoon fresh lime juice 
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar 
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro 

Preparation

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Vegetable and Wild Rice Soup

• This is the same recipe as one of my favorite soups with chicken in it- but I omit the chicken and add a bunch more vegetables.  It is still really tasty and doesn't miss the chicken one bit.  The mustard powder and curry give it a nice little touch. 
• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
  1/2 cup diced onion
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
  2 ears of corn on the cob- or one can of corn2 small summer squash or one medium
  handful of green beans or peas
  really any vegetables that you would like!
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Chicken and Wild Rice Soup

• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1-2 cups cooked, diced chicken
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Tortilla Soup

TORTILLA SOUP
This is a great recipe.  Toss it in the crock pot and enjoy later.  It tastes really fresh- don't forget the lime juice. Its also a great recipe for an abundant zucchini crop.

• 6 cups of chicken broth
  1-16 oz can diced stewed toms
  2-16 oz cans corn drained
  1 cup of cooked, diced chicken, or 10 oz can chicken drained
  2 tsp cumin
  1 tsp crushed red pepper
  1 tsp dried minced onion
  1/2-1tsp chili powder
  1 small yellow squash cut into small cubes
  1 small zucchini squash cut into small cubes
  • Combine in crock pot and cook on high for 4-5 hours. Ladle into bowls, and serve with shredded cheese, diced avocado, cilantro, tortilla chips, olives and lime juice. It tastes so fresh, I love it.

Blumenkohlsuppe (Cauliflower Soup)- Mylinda

• ½ head cauliflower
• ¾ L water/ meat broth
• 3T butter
• 2T flour
• ¼ L heavy cream
• 2 egg yolks
• salt and pepper 
  
  
  • cut the cauliflower in little pieces and boil for 5 min in broth. Melt the butter, add flour and immediately add the broth. Mix well and let boil for 1 min. Take pot off the stove and add the egg yolks and cream. Heat again for one min. then season with salt and pepper. Serve with fresh Baguette.

Tortellini Soup- Mylinda

• 2 cloves garlic, crushed
• 1T butter
• 2 (13 ¾ oz) cans chicken or beef broth (I use 4C chicken broth)
• 1 8oz pkg. fresh or frozen cheese tortellini thawed
• 1 10oz pkg. fresh or frozen spinach thawed
• 1 16oz can stewed tomatoes undrained coarsely chopped
• fresh grated parmesan cheese 
  
  
  • In large saucepan over med-high heat, cook and stir garlic in butter for 2-3 min. Add broth and tortellini; heat to a boil. Reduce heat; simmer 10 min. Add spinach and tomatoes; simmer an additional 5 min. Serve topped with cheese.

Vegetable Soup- Mylinda's all time favorite soup on earth

VEGETABLE SOUP-Mylinda's all time favorite soup on earth

• 2qt water
• 8 beef bullion cubes
• 5 med potatoes cut into bite size pieces
• 2C chopped carrots
• 1C chopped celery
• 1C chopped onion
• 2t Worcestershire sauce
• 2t Soy sauce
• 1t garlic salt
• ¼ t oregano
• ¼ C flour dissolved in 1C water 
  
  • Cook for about 30 min.
  • I also like to brown some beef chunks and use a bit more thickening to turn this into beef stew but by favorite is just exactly like it is with a nice loaf of fresh baked bread and some butter. MMMMM!!!!!

Split Pea Soup- Sara

• 2 ¼ cups dried split peas
• 2 quarts of water
• 1 ½ pounds ham bone
• 2 onions, thinly sliced
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato diced
  
  
  
  • In large stock pot, cover peas with 2 quarts of water and soak over night. If you need a faster method, simmer the peas gently for 2 minutes and then soak for 1 hour. Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram. Cover, bring to boil and then simmer for 1 and ½ hours, stirring occasionally. Remove bone, cut off meat, dice and return meat to the soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes or until vegetables are tender.

California Vegetarian Chili- Sara

• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 med. onion, chopped
• 1 red bell pepper, chopped (optional)
• 2 cans (14 oz) diced tomatoes
• 3 Tbsp vinegrette salad dressing (or 2 T. red wine vinegar)
• 1 tsp oregano, 1 tsp cumin
• 1 Tbsp chili powder
• 1 can each (all drained): 
  
  • black beans, small white beans, garbanzo beans, kidney beans.
• Heat oil in large (6 qt.) kettle. Add garlic and pepper.
• Saute over medium heat until veggies are crisp-tender.
• Add all other ingredients. Stir well. Cover and simmer 5-10 minutes or longer. Spoon into bowls.
• Garnish with any or all of the following: shredded cheddar cheese, avocados, sour cream, diced red onions. Great over rice or in burritos.

Easy Minestrone- Sara

EASY MINESTRONE-Sara

• ¼ cup butter
• 10 oz. Frozen peas
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 T. parsley
• 1 t. basil
• 2 cups water
  • Combine in large pot. Cook 10 minutes
• 2-14 oz cans diced Italian tomatoes
• 7 t. chicken bullion granules
• 6 cups water
• 1 can tomato soup (condensed)
• 1 cup shredded cabbage
• 1 small zuccini sliced
• 2-19 oz. cans red kidney beans
• ½-1 cup small shells
  • Add these to pot. Cook on medium/low for 20 minutes (until pasta is tender).
  • All veggies are optional and you can add different ones, too. Sprinkle with Parmesan to serve.

All Cans Tortilla Soup- Sara

• 1 can chunk chicken (or 1-2 cups cooked, diced chicken)
  1 can black beans (drained)
  1 can chicken broth
  1 can corn (drained)
  1 can refried beans
  1 cup salsa
  1 cup shredded cheese
  • Pour all ingredients except cheese in a pot. Heat until boiling, then cook on low for 10 minutes. Add the cheese until melted. Serve with a dab of sour cream and tortilla chips. (can be adapted for food storage as well)

Chicken and Dumplings- Sara

• 3 lbs. of breasts and thighs
• 3 small carrots chopped
• 1 onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic
• Salt (1 ½ tsp)
• Pepper to taste
• 4 cups water
• 2 bay leaves
• 4 sprigs fresh parsley
• Thyme 1 tsp
  • Boil-25 min—35 min. Remove chicken. Skin and bone the chicken (set aside). Reduce the broth a little by boiling soup a few minutes longer. Remove bay leaves.
• 1 cup flour
• 2 tsp baking powder
• 1 tsp salt
• ½ cup milk
  • Mix and spoon into soup. Cover. After 5 minutes, turn over dumplings. 5 more minutes, then add chicken. Heat 2-3 more minutes.
  • **I actually prefer the Bisquick dumplings recipe (on the box), but if you don't have Bisquick on hand, this dumpling recipe is okay. The soup is great though!

Clam Chowder- Annaliese

• 2 (6oz) cans chopped clams
• 3/4 c. butter
• 1 c. diced celery
• 1 1/2 t. salt
• 1 c.diced onion
• 1/2 t. pepper
• 1 c. diced potato
• 1/2 t.sugar
• 3/4 flour
• 1 pint half and half
  • Drain clams. Pour juice over vegies in pan. Add enough water to cover. Simmer until tender. Melt butter in soup pot. Add flour; blend well. Add seasonings, undrained vegies, cream, and clams. Heat until bubbly, stirring to prevent scorching.

Lean & Free Minestrone Soup- Annaliese

• saute
  • 1/4 c. olive oil
  • 3 c diced onion
  • 3 c. diced carrots
  • 2 c diced celery
• add
  • 2 c. diced tomato (canned)
  • 2 c. green beans (cooked/ canned)
  • 2 c. kidney beans (cooked/ canned)
  • 2 c. chopped cabbage
  • 2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp garlic powder
  • 3 T beef boullion
  • 2 T chikcken boullion
  • 1 1/2 tsp basil
  • 2 tsp oregano
  • 8 c. water
  • 8 oz tom. sauce
  • 1/2 c. barley
• Simmer 45 min. then add
  • 15 oz. can garbanzo beans
  • 1 c. dry macaroni
• Simmer until noodles are tender
• makes 12 1-cup servings