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Slow Cooker Zuppa Toscana
Slow Cooker Zuppa Toscana
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Indulge in a rich Crockpot zuppa Toscana with savory sausage, hearty potatoes, garlic, and kale for a cozy, tasty slow cooker dish.
Ingredients:
  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 4 large russet potatoes, chopped
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 pinch red pepper flakes
  • 1 (32 ounce) container chicken broth
  • 2 cups water, or as needed
  • 1 cup heavy whipping cream
  • 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
  • 0.25 cup shredded Parmesan cheese
Instructions:
  • Preheat a large skillet over medium-high heat. Brown and crumble the sausage for 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent for about 3 to 5 minutes. Drain excess grease.
  • In a slow cooker, layer the potatoes with the cooked sausage and onion mixture. Season generously with salt, black pepper, and red pepper flakes. Pour in chicken broth and water until the potatoes are fully submerged. Gently stir the soup before covering it.
  • Slow cook on Low for 5 to 6 hours or on High for 3 to 4 hours.
  • Stir in heavy cream and kale until well combined. Cover and cook on High for another 30 minutes to blend flavors. Top with Parmesan cheese before serving.

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