If you love Olive Garden’s famous Zuppa Toscana but want an easy, cozy version you can toss in the slow cooker, this recipe is for you. My mom made this recipe for us over the weekend and I immediately asked her for the recipe so I could make it at home! She put her own touch on it, here is the original recipe.
Ingredients
- 1 lb. Italian sausage, browned into large crumbles
- 1 lb. bacon, cooked and broken into bite-size pieces
- 32 oz. chicken broth (4 cups)
- 2 tbsp. minced garlic (about 3–4 cloves)
- 1 head cauliflower, cut into small chunks
- 1 onion, chopped
- Salt and Pepper (as needed) and red pepper flakes (optional) to taste
- Water, as needed
- Fresh spinach (about 3–4 handfuls)
- 1 cup heavy whipping cream
- 2 tbsp. flour
Instructions
Step 1: Load up the crock pot
In your slow cooker, add the browned sausage, half of the bacon pieces, chicken broth, minced garlic, chopped cauliflower, onion, and a light sprinkle of pepper, and red pepper flakes (optional.) Pour in just enough water to cover everything. Give it a quick stir.
Step 2: Let it slow cook
Cover and cook on high for 3–4 hours or low for 5–6 hours, until the cauliflower is tender.
Step 3: Make it creamy
About 30 minutes before serving, whisk the flour into the heavy whipping cream until smooth. Pour that mixture into the crock pot along with your fresh spinach. Stir gently, cover, and cook on high for 30 more minutes, until the broth thickens just a bit.
Step 4: Serve and enjoy
Ladle the soup into bowls and top each serving with the rest of your crispy bacon. Add salt and pepper to taste, if needed. Enjoy!
Tips
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Cauliflower keeps this dish low-carb, but you can easily swap in diced potatoes if you prefer.
