Slow Cooker Zuppa Toscana Recipe

Make this tasty Slow Cooker Zuppa Toscana Recipe at home and save yourself the wait at the restaurant! Each hearty bowl of this delicious Italian-inspired soup is filled with sausage, potatoes, leafy kale, and a creamy broth.

Course Main Course, Soup

Cuisine Italian

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 646kcal

Author Jennifer Draper

Equipment

skillet or multicooker
Slow Cooker

Ingredients

1 pound Italian Sausage
1/2 pound Yukon gold potatoes
1/2 sweet yellow onion chopped
3 cloves garlic minced
Red pepper flakes or cayenne pepper
1 cup frozen kale
2 cups chicken broth
1/2 cup heavy cream
2 pieces thick-cut cooked bacon chopped
Salt and pepper

Get Recipe Ingredients

Instructions

Add sausage to multi cooker or skillet over medium-high heat, breaking it into crumbly pieces and cooking through
Transfer the sausage to the slow cooker
Scrub and dice potatoes and add them to slow cooker with diced onion, garlic, and red pepper flakes
Add kale and chicken broth, cover, and cook on high for 3-4 hours or low for 6-8 hours
Finally, stir in cream, cooked bacon, and salt and pepper to taste

Notes

Store leftover soup in the fridge for 3 days, or in Souper Cubes in the freezer for up to 3 months.
If you choose sausage links with casing, remove it before crumbling the meat in the skillet.
To thicken the soup, whisk together a slurry of equal parts water and flour or cornstarch. Add 1 tablespoon at a time to the soup and allow it to heat thoroughly. Repeat as needed until you reach the desired thickness.

Nutrition