Slow Cooker Zuppa Toscana recipe

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Ingredients

1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ 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
¼ cup shredded Parmesan cheese

Nutrition Info

447.4 calories
carbohydrate: 42.3 g
cholesterol: 78.2 mg
fat: 24.8 g
fiber: 5.6 g
protein: 15.8 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1275.4 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic, saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.

  2. Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.

  3. Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.

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