I intentionally choose this recipe to try in the crockpot because it’s been circulating on the Facebook feed for a few weeks and I have prepared this stovetop for a few years and it is super simple and quick.  The Olive Garden Zuppa Toscana copycat is quite flavorful and quick in a pinch with lil prep.  I was curious if the crockpot method would be as easy.
I found that the crockpot method worked fine, I don’t think it will be something I aspire to again, given the ease of the stovetop.  As described in my previous article I generally use my Saladmaster crockpot.  One advantage/disadvantage is the heat it gets up to and how quickly it cooks opposed to a stoneware crockpot.  I could thoroughly cook my Italian sausage in my crockpot in about 5 minutes to crumbly, pretty much the same as the stovetop. If you want you can cook your sausage in a skillet, drain then add but that’s just another step/mess to me.  Remember when you want the sausage crumbly remove the casing.  I generally choose the hot sausage, just my preference. The onion & EXTRA garlic quickly followed.
The recipe calls for leftover bacon… I don’t know about you but that doesn’t happen in my life.  I have started buying the real bacon bits, sold at the store by the salad dressing. If you are lucky enough to had a Costco membership (my club of choice) a 20 oz package is about $10.   It’s not that dried out stuff.  I use the real bits in green beans, baked potatoes, a chocolate chip cookie and random other recipes.  This had become a staple in my house.  It makes using bacon in recipes so much easier, plus you don’t have that lingering bacon smell for hours. (Not like that is a bad thing) Speaking of bacon, I started “frying” my bacon in the oven, it is so much easier and don’t get me started on smell and less mess.  Set the oven 350-400, I line a lipped baking sheet with heavy foil, at that point you can decide if you want to use a rack to let the grease drip off or to fry in it.  Me, well I just let the grease fry in it.  When it’s done just blot on wadded up paper towels.   For years, I used to fold and stack my paper towels, wrong again. I guess there is something to this age thing. I use less paper towels now and my bacon stays a uniform size and length.  Drain off and reserve your dripping or just wad the foil up and toss.  Either way it’s a win lil to no cleanup.
When I had my shop, I was always looking for new and improved, quicker and efficient ways to do things.  I had the opportunity to go to food shows.  Mind you I had no idea what that meant the first time.  My sales rep told me to skip breakfast.  I thought he was crazy and did not listen and had breakfast.  Little did I know that starting at 9 in the morning until 5, I would be grazing from meats, sides, desserts, produce and everything between including all the equipment, paper product and paraphernalia to use in a business.  They pretty much had to roll me out the door, lesson learned, don’t eat breakfast.
This recipe seems like a lot of steps, but in all actuality, it is quite simple.  So, let’s get on with it.
ZUPPA TOSCANO like OLIVE GARDEN
5 slices bacon, cooked and crumbled (or use the shortcut)
1 lb. ground Italian sausage
1 yellow/white onion, diced
4 cloves garlic, minced (naturally I use more)
1 (32 oz.) container chicken stock (4 cups)
3 cups russet potatoes, cubed (time saver ..leave the skins on, just wash well) you can substitute any other potatoes you have on hand, I have not tried the new potatoes, that would def save even more time.
I like to add more fennel to mine, I adore the flavor, I just put it in my mortar and pestle to crush a little.
1 tsp. salt (to taste)
1/4 tsp freshly ground black pepper (to taste, or optional…(I’ve found I using spicy    sausage  & red pepper flake is enough
Pinch of red pepper flake
2 cups minimum I generally use more kale, washed and cut into bite size pieces I like the bagged & prewashed, no prep required(cut the rib off (center part)and rough chop the leaves, it will wilt, you can use other greens spinach(if using fresh spinach be sure and soak and rinse well, collard, turnip)
1 – 1 1/2 cups heavy whipping cream
Garnish: Parmesan cheese, grated, to taste..I like to serve with crusty bread or cornbread
1. First chop up your kale. If you’ve never worked with greens before, it’s important to remove the stems and wash any grit off.
2. Cut the kale in a “V” pattern to separate the leaves from the stem.
3. You want about 2 cups worth of greens. (any green you use will take on more of the flavor you are cooking with, so they are all interchangeable)
4. Then throw the greens into a sink/colander and rinse well to remove any dirt or grit that gets into the stem & veins. (prewashed & bagged, saves this step)
5. Let it drain well.
6. In your crock/stock pot, brown and crumble sausage add the onions & garlic.
7. Once cooked, drain excess grease.
8. Return sausage mixture back to pot and pour in chicken stock.
9. Then add in cubed potatoes.
10. Cover pot and allow potatoes to simmer, until tender.
11. Once potatoes are tender season with salt/pepper and red pepper flakes
12. Then add in kale and cooked bacon.
13. Stir again. Bring mixture back up to a simmer and allow the kale to wilt.
14. Pour in heavy cream and stir.  NOTE….. once you add the heavy cream this will thicken very quickly, if it gets to thick use more stock or water to thin.
15. Serve with grated parmesan on top.
Voila’