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Slow Cooker Zuppa Toscana

A close-up of a bowl of slow cooker zuppa toscana, filled with sausage, potatoes, and kale in a creamy broth.
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A creamy, hearty Tuscan-style soup with sausage, potatoes, and kale, made easily in your slow cooker.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste

Instructions

  1. In a skillet over medium-high heat, cook the Italian sausage until browned. Drain off excess fat.
  2. Transfer the cooked sausage to your slow cooker. Add the chopped onion and minced garlic to the slow cooker.
  3. Pour in the chicken broth. Add the cubed potatoes, dried oregano, and red pepper flakes (if using).
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  5. Stir in the heavy cream and chopped kale. Cook for another 15-20 minutes, or until the kale is wilted and tender.
  6. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

  • For a lighter version, you can substitute half-and-half for the heavy cream.
  • If you don’t have kale, spinach can be used as a substitute. Add it during the last 5 minutes of cooking.
  • This soup is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delicerecipe.com/slow-cooker-zuppa-toscana/