slow cooker zuppa toscana
This delicious Slow Cooker Zuppa Toscana is a hearty and comforting Italian soup filled with potatoes, sausage, kale, and creamy broth. Perfect for a cozy dinner, it requires minimal prep time and lets the slow cooker do all the work.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
Ingredients
- 1 lb Italian sausage, casing removed Can substitute turkey sausage for a lighter option.
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 medium potatoes, diced About 2 lbs.
- 6 cups chicken broth Can substitute vegetable broth for vegetarian version.
- 1 tsp crushed red pepper flakes Adjust to taste.
- 1 tsp Italian seasoning
- 2 cups kale, chopped Stem removed.
- 1 cup heavy cream
- to taste salt and pepper
- 1/4 cup grated Parmesan cheese For serving.
Instructions
- In a skillet over medium heat, brown the Italian sausage until fully cooked and no longer pink, breaking it up as it cooks. Drain any excess fat.
- Transfer the cooked sausage to the slow cooker. Add the diced onion and minced garlic to the slow cooker as well.
- Add the diced potatoes, chicken broth, crushed red pepper flakes, Italian seasoning, and salt and pepper to the slow cooker. Stir to combine all ingredients well.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add the chopped kale to the slow cooker and stir in the heavy cream.
- Taste and adjust seasoning if necessary, and let it cook for the remaining time.
- Serve hot, garnished with grated Parmesan cheese.
Notes
You can substitute turkey sausage for a lighter option.
For a vegetarian version, use vegetable broth and omit the sausage, adding more vegetables of your choice.
This soup pairs wonderfully with crusty bread for a complete meal.