A few weeks ago I made the kosher version of Olive Garden’s Zuppa Tuscana. I love making soup in the crock pot now! It took about seven hours and it was easy.
- In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
- Add all ingredients to the crock pot and cook on low for 7 hours.
- Stir in Swiss Chard or kale in the last 20 minutes of cooking in the crock pot. Add cream at this point too.
- Season with pepper, garnish with Parm, and serve.