Slow Cooker Zuppa Toscana Recipe

"Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home."

Ingredients

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Metric

1 pound bulk pork sausage

1 large yellow onion, chopped

2 tablespoons minced garlic

4 large russet potatoes, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch red pepper flakes

1 (32 ounce) container chicken broth

2 cups water, or as needed

1 cup heavy whipping cream

1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

1/4 cup shredded Parmesan cheese (optional)

Prep 15 m

Cook 5 h 38 m

Ready In 5 h 53 m

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; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker (such as Crock Pot(R)). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Per Serving: 447 calories;24.8 g fat;42.3 g carbohydrates;15.8 g protein;78 mg cholesterol;1275 mg sodium.Full nutrition
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