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