Slow Cooker Zuppa Toscana

Name: Slow Cooker Zuppa Toscana
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6 servings
Ingredients: 1 lb ground hot Italian sausage; 1 bag diced potatoes and onions (or substitute 1 diced yellow onion and 4 peeled, cubed russet potatoes); 2 cloves garlic (minced); 32 oz chicken stock; 1/2 bunch kale (de-stemmed and torn into bite-sized pieces); 1 cup heavy cream; 2 Tbsp flour; salt and pepper (to taste); red pepper flakes (optional, a pinch)

The classic zuppa toscana soup, in slow cooker form, and it tastes way better than the restaurant version and is sure to be a crowd pleaser.

INGREDIENTS

6 SERVINGS

1 lbground hot Italian sausage
1 bagdiced potatoes and onions, or substitute 1 diced yellow onion and 4 peeled, cubed russet potatoes
2 clovesgarlic, minced
32 ozchicken stock
1/2 bunchkale, de-stemmed and torn into bite-sized pieces
1 cupheavy cream
2 Tbspflour
salt and pepper, to taste
red pepper flakes, optional, a pinch

INSTRUCTIONS

6 STEPS

Heat a large sauté pan over medium-high heat and brown the sausage.
ground hot Italian sausage
Add the minced garlic and stir to combine.
garlic
Drain off the grease, then add the sausage and garlic to the bottom of the slow cooker. Add the bag of diced potatoes and onion, then cover with the chicken stock (and water, if necessary) to completely cover the potatoes and sausage.
diced potatoes and onions · chicken stock
Cover and cook on low until the potatoes are soft.
300–360 MIN
Whisk together the heavy cream and flour until well combined. Pour into the slow cooker, add the kale, and stir to combine.
kale · heavy cream · flour
Cover and cook on high until the soup has thickened slightly. Taste, season with salt, pepper, and red pepper flakes as desired, and serve.
30 MINsalt and pepper · red pepper flakes

Notes

Stovetop alternative: brown the sausage and red pepper flakes, adding garlic near the end, then drain. Add stock and the potatoes/onion, boil about 20 minutes until fork tender. Whisk in the cream and flour, add the kale, and simmer 5–10 minutes until thickened.
Top with crumbled peppered bacon and serve with crusty bread, if desired.

Start Cooking