Crock Pot Zuppa Toscana
A creamy soup with spicy sausage, potatoes and kale slow cooked all day long.
Servings: 6 servings
- 1 lb Spicy Italian Sausage (mild can be substituted)
- 1 Tbsp olive oil
- 1 yellow onion peeled and minced
- 3 garlic cloves minced
- 6 sliced bacon cooked and crumbled
- 4 large Yukon gold potatoes peeled and diced into 1/2 inch pieces, Russets can be substituted
- 4 c. low sodium chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 3 c. chopped kale
- 2 Tbsp. all-purpose flour corn starch can be substituted
- 1 c. heavy cream
Heat olive oil over medium-high heat in skillet. Add sausage and cook with garlic and onions crumbling as it cooks. Drain off excess grease when sausage is cooked through. Remove to a plate.
Cook bacon in same skillet until crisp. Remove and chop into small pieces.
Combine all ingredients except kale, flour and heavy cream in 6 quart slow cooker. Cook on low 5-6 hours or high 3-4 hours or until potatoes test done.
When the soup is 30 minutes away from being down whisk together heavy cream and flour in small bowl. Pour into slow cooker along with kale and stir to combine. Cook on HIGH 30 minutes or until soup has thickened slightly.
Recipe substitutions: If you don’t like spicy sausage, substitute mild Italian sausage – it’s just as delicious! You can also use russet potatoes in place of Yukon golds.
Bacon: If you don’t want to fry the bacon on the stove, try my oven-baked bacon. It’s an easy way to cook it.
Prep tip: If you don’t feel like mincing the onion and garlic by hand, use your food processor to finely chop it. It’s an extra thing to clean, but saves time with the prep!
Slow cooker tip: Depending on your crock pot, the soup may take more or less time. You will know when it’s ready when the potatoes are fork-tender.
How long is Zuppa Toscana good for in the fridge?
It will keep for two to three days.
Does it freeze well?
Yes, but for the best results, make the soup as instructed but don’t add the cream, flour, and kale. Cool the soup without them and then store it in freezer-containers. When you warm up the soup, bring it to a simmer, and then add the kale, cream, and flour to thicken it.
I don’t like kale. Is there a substitute?
If you don’t like kale, try adding the same amount of baby spinach. Spinach isn’t as bitter so you might like it better!
Calories: 767kcal | Carbohydrates: 40g | Protein: 27g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 1294mg | Potassium: 1519mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12411IU | Vitamin C: 168mg | Calcium: 245mg | Iron: 4mg