Slow Cooker Zuppa Toscana

This Crockpot zuppa Toscana recipe is my version of the famous restaurant soup. Let everything simmer in a slow cooker for the flavors of Italy in every bite!

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 447 Calories

Ingredients

• ½ teaspoon salt
• 1 cup heavy whipping cream
• ¼ teaspoon ground black pepper
• 2 tablespoons minced garlic
• 2 cups water, or as needed
• 1 pinch red pepper flakes
• 1 large yellow onion, chopped
• 1 pound bulk pork sausage
• 1 (32 ounce) container chicken broth
• ¼ cup shredded Parmesan cheese (Optional)
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
• 4 large russet potatoes, chopped

Recipe Instructions

Step 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; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.

Step 2

Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.

Step 3

Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

Step 4

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