Slow Cooker Zuppa Toscana
Ingredients
- 1 lb Italian sausage mild or hot, casings removed
- 4 medium Yukon Gold potatoes thinly sliced into 1/4-inch rounds, unpeeled
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream stirred in at the end; sub full-fat coconut cream for dairy-free
- 3 cups curly kale stems removed, roughly chopped
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1 tsp olive oil for browning sausage
- freshly grated Parmesan cheese to serve
- crusty bread (for dipping)
- extra red pepper flakes for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat and transfer to the slow cooker.
- Add the sliced potatoes, diced onion, minced garlic, red pepper flakes, salt, and black pepper to the slow cooker with the sausage.
- Pour in the chicken broth and stir gently to combine. The liquid should cover the potatoes and sausage.
- Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the potatoes are completely tender when pierced with a fork.
- In the last 30–45 minutes of cooking, stir in the heavy cream and chopped kale. Replace the lid and continue cooking until the kale is wilted and tender and the soup is heated through.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and a pinch of red pepper flakes if desired. Serve immediately with crusty bread on the side.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the soup has thickened. Freezer: Freeze without the cream and kale for up to 3 months. Add fresh cream and kale when reheating. Make it lighter: Use Italian chicken sausage and substitute half-and-half or full-fat coconut cream for the heavy cream. Make it heartier: Stir in a drained can of cannellini beans in the last 30 minutes for added protein and fiber.