Description
This Slow Cooker Zuppa Toscana is a creamy, hearty soup made with Italian sausage, potatoes, and fresh kale. It’s a set-it-and-forget-it dinner packed with comforting flavors, perfect for family dinners or weekly meal prep.
Ingredients
Scale
1 lb bulk pork sausage
1 large yellow onion, chopped
2 tbsp minced garlic
4 large russet potatoes, chopped
½ tsp salt
¼ tsp black pepper
Pinch of red pepper flakes
32 oz chicken broth
Up to 2 cups water
1 cup heavy whipping cream
1 bunch kale, stems removed, leaves torn
¼ cup shredded Parmesan (optional)
Instructions
- Brown the Sausage
- Place a large skillet over medium-high heat. Add the pork sausage and cook, stirring frequently, until browned and crumbly—about 5 to 7 minutes.
- Sauté Aromatics
- Stir in the chopped onion and minced garlic. Cook until the onion is soft and translucent, around 3 to 5 minutes. Drain any excess fat.
- Combine in Slow Cooker
- Add the chopped potatoes to your slow cooker, then top with the sausage‑onion mixture. Season with salt, black pepper, and red pepper flakes.
- Add Liquids
- Pour in the chicken broth and enough water (up to 2 cups) to fully cover the potatoes. Stir gently to combine.
- Slow-Cook
- Cook on Low for 5–6 hours or on High for 3–4 hours, until potatoes are tender and flavors meld.
- Finish the Soup
- After that, stir in the heavy cream and the torn kale. Cover and cook on High for another 30 minutes, until the kale is wilted and the soup is creamy and cohesive.
- Serve
- Ladle into bowls and sprinkle with shredded Parmesan if desired for an extra boost of savory flavor.
Notes
For a lighter version, substitute heavy cream with half-and-half or evaporated milk. Spinach can replace kale. Use low-sodium broth if preferred. Freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 447
- Sugar: 3g
- Carbohydrates: 42g
- Protein: 16g