Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana

from allrecipes.com
Dinner
240 min
8 servings
447 kcal / serving

This creamy Crockpot zuppa Toscana recipe is loaded with pork sausage, potatoes, garlic, and kale for a comforting, flavorsome slow cooker meal.

Ingredients

  • 1 poundbulk pork sausage
  • 1 largeyellow onion, chopped
  • 2 tablespoonsminced garlic
  • 4 largerusset potatoes, chopped
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • 1 pinchred pepper flakes
  • 1container chicken broth
  • 2 cupswater, or as needed
  • 1 cupheavy whipping cream
  • 1 bunchkale, stems removed and discarded, leaves torn into bite-size pieces
  • ¼ cupshredded parmesan cheese

Directions

  1. 1

    Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.

  2. 2

    Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.

  3. 3

    Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

  4. 4

    Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.