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Crockpot Zuppa Toscana

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Delicious slow cooker soup made with Italian sausage, potatoes, kale, and creamy broth.

Ingredients

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  • 4–5 slices bacon
  • 1 pound mild or spicy Italian sausage
  • 1 large onion, chopped
  • 2 tablespoons minced garlic cloves
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 3 pounds Yukon gold potatoes, cut into 1 inch cubes
  • 4 cups chopped kale
  • 32 ounces chicken broth
  • 1 cup heavy whipping cream
  • Garnishes: more bacon, Romano cheese or parmesan, ⅛ to ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside. Keep about a tablespoon of the bacon grease in the skillet.
  2. Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes, until browned.
  3. Stir in the chopped onion and minced garlic. Sauté until the onion and garlic are softened.
  4. Drain any extra grease from the skillet.
  5. Transfer the sausage mixture to the crockpot. Add the cubed Yukon gold potatoes and pour in the chicken broth.
  6. Press the potatoes down so they are covered by the broth.
  7. Cook on high for 180 to 240 minutes or low for 300 to 360 minutes, until the potatoes are tender.
  8. Add the chopped kale and heavy whipping cream. Cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
  9. Crumble the crispy bacon over the soup. Top with Romano cheese or parmesan and add ⅛ to ¼ teaspoon cayenne pepper if desired.

Notes

Serve with crusty bread for dipping. Store leftovers in the refrigerator for 3 to 4 days. Avoid freezing the soup to maintain texture.

Find it online: https://crockpotdaily.com/crock-pot-zuppa-toscana/