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Slow Cooker Zuppa Toscana

This is a slow cooker version of the Zuppa Toscana soup. It's a creamy, slightly spicy broth that combines Italian sausage, potatoes, and kale. Browning the sausage and onion in a skillet first is the key step to building the flavor base before letting the slow cooker do the work.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 lb ground mild Italian sausage
  • 1/2 tsp extra-virgin olive oil
  • 1/4 yellow onion diced
  • 2-3 garlic cloves minced or grated
  • 1 cup baby golden potatoes halved or quartered
  • 16 oz low-sodium chicken stock 2 cups
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 to 1/4 tsp crushed red pepper flakes
  • 1/2 bunch Lacinato kale stems removed and roughly chopped
  • 1/2 cup heavy cream

Method
 

  1. Brown sausage and onions in skillet over medium-high heat for 5-7 minutes.
  2. Add garlic and cook 1 minute. Drain excess fat.
  3. Transfer sausage mixture to slow cooker.
  4. Add potatoes, seasonings, and chicken stock. Stir.
  5. Cook on LOW 5-6 hours until potatoes are tender.
  6. Stir in chopped kale and let wilt for a few minutes.
  7. Finish with heavy cream and adjust seasonings.

Notes

Can also cook on HIGH for 3-4 hours if preferred.