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Crocktober==> Day 5

 


The leaves are turning colors and starting to drop.   In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month.    


My slow cooker is a big asset and gets a lot of use over the fall and winter months.    When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals.      Since school is in full swing, I can get my dinner going in the morning when I have more time.   Then, dinner is done when I am exhausted and this avoids the desire to eat out.   


Crocktober is a challenge, to use your crock pot every day in October.    Although I will not use my crock pot daily, I will use it more this month and post several recipes.   


Come along for the month and see what is cooking.   


Day 5


Our fifth recipe is homemade Zuppa Toscana.  We love Olive Garden’s Tortillini Soup and enjoy it every time we visit the restaurant.    Over the summer I grew a lot of kale for making Zuppa this fall and winter.  


NOTE: The original recipe. 


The modified Recipe is below: 

 

Ingredients: 

1 pound hot Italian sausage, casings removed

 3 minced garlic cloves

1 large yellow onion, finely chopped (about 1 ½ cups)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

4 cups chicken broth

½ cup grated Parmesan, plus more for individual servings

1 large bunch kale, leaves stripped from the stalks and chopped (about 2 cups chopped kale leaves) 


Directions

  1. Crumble and pre-cook sausage.   Drain any grease off of the meat and place in a crockpot. 

  1. Chop Onions and Bacon.   Sautee the onions and garlic until they are fragrant and translucent.  

  1. Place Onions, Garlic, and Bacon in the crockpot. 

  1.  Add Stock and stir. 

  1. Add Kale and cook on high for 3 hours. 

  1. Enjoy with a little Parmesan Cheese.  (It was so good, I didn’t take a picture.--Sorry. )
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