Going out to eat is a big deal for our family. We wed young, and had children just as young. So going out to eat any where more than McDonald’s has always been a privilege. As the years have gone by, we have increased the amount we go out, but not by much. We may go out to eat once or twice a month. Our goal is to have as many meals at home gathered around the kitchen table as possible.
When we do go out, the kids and I almost always know what we want. Having two children with autism, they do not like to stray from the usual. The other two, normally pick with in a certain range of options. My husband on the other hand, takes quiet some time to pick out something new each time.
When it comes to the usual’s, Zuppa Toscana is mine. For several years, I never tried to make it as I was the only one to eat it. Over the last couple years, I have managed to convenience every one to try it. From age two through adult, they all love it! With a budget in mind, making this in the slow cooker is a no brainer! Check out this awesome Slow Cooker Zuppa Toscana Recipe Below:
Slow Cooker Zuppa Toscana Soup Recipe
(Better than Olive Garden!)
What you’ll need:
- 2 boxes of Chicken Stock
- 4 cloves garlic, minced
- 1 medium onion, sliced and diced
- 6 potatoes, sliced thin
- 1 lb ground Italian sausage
- 1 cup heavy whipping cream
- 2 tablespoons flour
- 1 cup of finely chopped kale
- salt & pepper, to taste
- cayenne pepper, to taste
- 3 to 4 slices of bacon, cooked and diced
In a skillet, brown ground Italian Sausage. Remove and drain grease from meat. Combine sausage, chicken broth, onions, and garlic into the slow cooker. Cook on low for 5-6 hours (or 3-4 on high).
Add in flour into the heavy whipping cream, removing any lumps. Combine cream and kale into slow cooker and stir. Cook for an additional 30 minutes on low. Add in cooked bacon, salt & pepper, and cayenne pepper to taste.