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Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana

Cost $15, save $25

Source: Recommended by CookPal

  • 220 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Protein

    • 🥩 1 pound bulk pork sausage

  • Vegetables

    • 🧅 1 large yellow onion, chopped
    • 🥔 4 large russet potatoes, chopped
    • 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

  • Spices and Seasonings

    • 🧄 2 tablespoons minced garlic
    • 🧂 ½ teaspoon salt
    • 🧂 ¼ teaspoon ground black pepper
    • 1 pinch red pepper flakes

  • Liquids

    • 1 (32 ounce) container chicken broth
    • 2 cups water, or as needed
    • 🥛 1 cup heavy whipping cream

  • Dairy

    • 🧀 ¼ cup shredded Parmesan cheese (Optional)

STEPS

1

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, about 3 to 5 minutes. Drain and discard grease.

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.

3

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

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.

NUTRIENTS

Per 1 serving

🔥

447

Calories

  • 16
    Protein
  • 42
    Carbs
  • 25
    Fats

💡 For additional richness, you can add extra grated Parmesan cheese before serving.If you prefer a thicker soup, reduce the amount of water slightly.Always taste and adjust seasoning, especially after adding cream.This soup pairs perfectly with crusty bread or garlic bread.