Zuppa Toscana
A hearty and creamy slow cooker soup with Italian sausage, potatoes, and kale that provides comforting flavors with minimal effort.
Ingredients
Meat and Dairy
- 1 lb Italian sausage Mild or hot, browned for flavor
- 1 cup heavy cream Use coconut milk for dairy-free option
- 3-4 cups chopped kale Add towards the end for tenderness
- optional bacon For topping, adds a smoky crunch
- optional Parmesan cheese For topping, adds nutty richness
Vegetables
- 4-5 medium russet or Yukon potatoes Slice into half moons
- 1 onion Chopped, builds savory foundation
- 3 cloves garlic Minced, adds flavor
Liquids and Seasonings
- 4 cups chicken broth Low-sodium for seasoning control
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Adjust to taste
Instructions
Preparation
- Brown the Italian sausage in a skillet until no pink remains, optionally add chopped bacon and cook until crisp, then set aside on paper towels.
- Drain excess grease leaving some for flavor.
- While sausage is cooking, slice the potatoes into half moons, chop the onion, and mince the garlic.
Slow Cooking
- Add the potatoes, onion, garlic, and browned sausage to the slow cooker.
- Pour in chicken broth and add salt, black pepper, and red pepper flakes.
- Stir and cook on Low for 6-7 hours or on High for 3-4 hours until potatoes are tender.
Finishing Touches
- About 15 minutes before serving, stir in heavy cream and chopped kale.
- Let warm through until kale is tender. Taste and adjust seasonings if necessary.
- Serve with a squeeze of lemon, grated Parmesan, and crispy bacon on top.
Notes
Store leftovers in the fridge up to 4 days. Reheat gently and add a splash of broth if too thick. For freezing, do so before adding cream, and add fresh kale and cream after reheating.