Crockpot Zuppa Toscana Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
22 oz chorizo2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices12 oz bag of frozen onions3 oz bacon bit (optional)2 garlic cloves , minced2 c. kale or 2 c. swiss chard , chopped24 oz. cans chicken broth1 quart water1.5 c. plain greek yogurt
1. Brown the chorizo in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked).
2. Place cooked chorizo, chicken broth, water, garlic, potatoes, bacon bits and onion in slow cooker.
3. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
4. Optional: Mash the potatoes a bit with a potato masher for texture.
5. Turn the crock pot off and add the kale.
6. Return the lid and let sit for 5 minutes.
7. Add greek yogurt and serve.
Serving Size: makes 8 12 oz servings
2. Place cooked chorizo, chicken broth, water, garlic, potatoes, bacon bits and onion in slow cooker.
3. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
4. Optional: Mash the potatoes a bit with a potato masher for texture.
5. Turn the crock pot off and add the kale.
6. Return the lid and let sit for 5 minutes.
7. Add greek yogurt and serve.
Serving Size: makes 8 12 oz servings
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 27.9 g
- Cholesterol: 115.6 mg
- Sodium: 1,206.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.4 g
- Protein: 19.3 g
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