This Crockpot zuppa Toscana recipe is my version of the famous restaurant soup. Let everything simmer in a slow cooker for the flavors of Italy in every bite!
Ingredients
- bulk pork sausage: 1 pound
- yellow onion: 1 piece (chopped)
- garlic: 2 Tbsp (minced)
- russet potatoes: 4 piece (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- pinch red pepper flakes: 1 piece
- chicken broth: 1 container (32 ounce container)
- water: 2 cups (or as needed)
- heavy whipping cream: 1 cup
- bunch kale, stems removed and discarded, leaves torn into bite-size pieces: 1 piece
- Parmesan cheese: 0.25 cup (shredded, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
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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.
