Hearty Slow Cooker Zuppa Toscana Soup
This hearty slow cooker zuppa toscana soup is a cozy delight, perfect for chilly days. Packed with Italian sausage, potatoes, and kale, it's a comforting meal that warms the soul.
Equipment
- large skillet
- Slow cooker
Ingredients
- ¾ cup heavy cream
- ¾ tsp salt
- 13.2 oz Italian sausage (mild or spicy, casings removed)
- ¼ tsp black pepper
- 1 small onion (diced into ½-inch pieces)
- 1.5 lb russet potatoes (cut into 1-inch chunks)
- 2 cups kale (stems removed, roughly chopped)
- 2 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 1 pinch red pepper flakes
- ¼ cup grated Parmesan cheese (freshly grated)
Instructions
- Cook the Italian sausage and onion in a skillet over medium-high heat until browned, then add garlic and cook for another minute.
- Transfer the mixture to a slow cooker and add chicken broth, potatoes, salt, pepper, and red pepper flakes, stirring to combine.
- Cook on low for 4-5 hours or high for about 2 hours until the potatoes are tender.
- Stir in kale, cream, and Parmesan cheese until combined and the kale wilts slightly.
- Taste and adjust seasonings as desired before serving warm.
Notes
For best results, brown the sausage and onions first to enhance flavor. Add cream and kale in the last 30 minutes of cooking to prevent separation and mushiness. Cut potatoes into larger, evenly-sized pieces to avoid them becoming too soft. Limit lifting the slow cooker lid to maintain cooking temperature.