Crockpot Zuppa Toscana
A comforting and creamy Italian soup made easy in the crockpot, filled with sausage, potatoes, kale, and cream.
Ingredients
Main Ingredients
- 1 lb Italian Sausage Use spicy for more flavor
- 3-4 medium Russet Potatoes Slice thin for quicker cooking
- 1 medium Yellow Onion Diced
- 4 cloves Garlic Cloves Minced
- 4 cups Chicken Broth Low-sodium recommended
- 1 cup Heavy Cream For richness
- 4 cups Kale Torn into pieces
- To taste Salt & Pepper Essential for seasoning
- Optional Crumbled Bacon For garnish, adds flavor depth
Instructions
Preparation
- Brown the Italian sausage in a skillet for better flavor, then transfer to the crockpot.
- Slice the potatoes thinly and add them to the crockpot along with the diced onion and minced garlic.
- Pour in the chicken broth and stir everything together.
- Cook on low for 4 to 6 hours until the potatoes are soft.
- Add the kale to the soup and let it wilt for about 15 minutes.
- Stir in the heavy cream and add the crumbled bacon before serving.
Notes
For best flavor, refrigerate overnight before serving; the flavors marry together beautifully. Store leftovers in a tight-lid container and reheat slowly to prevent cream from separating. Do not freeze with cream added.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 16gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 1g
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