Comforting Slow Cooker Zuppa Toscana Soup
A nourishing soup that combines savory Italian sausage, fresh kale, and a creamy broth, perfect for chilly evenings or cozy gatherings.
Ingredients
Main Ingredients
- 1 pound Italian sausage (or turkey sausage) Use high-quality sausage for best flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced For deeper flavor, sauté in skillet before adding.
- 3 cups Gold or Russet potatoes, cubed Cube evenly for uniform cooking.
- 6 cups chicken broth (or vegetable broth)
- 3 cups kale (or spinach or Swiss chard) Feel free to use any greens available.
- 1 cup cream (or half-and-half or non-dairy alternative) Can also use coconut milk for vegan version.
- 1/2 cup Parmesan cheese (or nutritional yeast) Add toward the end for creaminess.
- 1 teaspoon red pepper flakes (optional) Add for a spicy kick.
Instructions
Preparation
- Cube the potatoes into bite-sized pieces, chop the onion, and mince the garlic.
- In a skillet over medium heat, brown the Italian sausage, crumbling into smaller pieces as it cooks.
- Once browned, transfer the sausage to the slow cooker.
Cooking
- Add the cubed potatoes, chopped onion, and chicken broth to the slow cooker.
- Toss in the kale and sprinkle red pepper flakes if desired.
- Stir gently to combine all ingredients.
- Set the slow cooker to low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in cream and Parmesan cheese.
- Taste and adjust seasoning as needed.
Serving
- Ladle the soup into bowls and garnish with additional Parmesan.
- Serve with crusty bread or a light salad.
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Notes
Store leftover soup in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months. Reheat and add a splash of cream if necessary.