Slow Cooker Zuppa Toscana

Name: Slow Cooker Zuppa Toscana
Prep time: 15 min
Cook time: 338 min
Yield: 8
Ingredients: 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)

⏱️ Ready in 5h 53m 🥄 Prep 15 min 🔥 Cook 5h 38m 👥 8 servings 👁️ 31 views

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

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🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 15 min

Cook 5h 38m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 447

% Daily Value*

Total Fat 24.8g 32%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1275mg 55%

Total Carbohydrate 42.3g 15%

Dietary Fiber 5.6g 20%

Total Sugars 2.9g

Protein 15.8g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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®).

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.