Italian Sausage Soup

Slow Cooker Italian Sausage Soup

I came up with this slow cooker recipe after trying to find the secret to Olive Garden's Zuppa Toscana Soup. I didn't have all the ingredients I needed so I improvised with whatever I had in my refrigerator. What came out was a delicious and hearty soup that has just enough spice and great flavor.

Ingredients:

• 1 lb ground Italian (or breakfast) pork sausage
• 4 large russet potatoes, peeled and diced into 1/2 inch cubes
• 32 oz chicken broth (low sodium)
• 1 tsp onion powder (or 1/2 small onion chopped)
• 1 tsp garlic powder (or 1 tbs minced garlic)
• 2 heaping tsps flaked parsley
• 1 cup heavy cream
• 1/2 cup shredded parmesan
• salt and white pepper to taste

Directions:

1. In a non-stick skillet brown ground sausage. I ten to roll mine into small balls, about 1/3 inch in diameter.
2. In a slow cooker combine drained sausage, potatoes, onion, garlic, parsley and chicken broth. Stir ingredients together and turn on low for 5 to 6 hours or until potatoes are tender.
3. A half hour before serving add cream, stir to combine. Add the shredded Parmesan and stir in, make sure not to stir too vigorously. Let cook for 30 minutes and then add salt and white pepper to taste.

Note: This recipe really calls for a leafy green to be added like kale or spinach, but isn't something I can try that Aaron would actually eat! I would add chopped kale or spinach at the last 20 minutes of cooking and if you are using fresh garlic and onion it may be best to cook those up in the skillet along with the sausage to fully bring out their flavor.

For next time:
Everything is better with bacon, and I'm thinking that garnishing this with bacon and parmesan would be an extra special treat.