Slow Cooker Zuppa Toscana The Best Recipes

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Slow Cooker Zuppa Toscana

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

Ingredients :

• 1 pound bulk pork sausage
• 1 large yellow onion, chopped
• 2 tablespoons minced garlic
• 4 large russet potatoes, chopped
• 1/2 teaspoon salt
• 1/4 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
• 1/4 cup shredded Parmesan cheese (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 5H53M

• 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.
• Place potatoes in a slow cooker (such as Crock Pot(R)). 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.
• 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.

Notes :

• You can also cook on High for 3 to 4 hours.

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