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cooked Zuppa Toscana in a slow cooker.
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5 from 5 votes

Slow Cooker Zuppa Toscana

Potatoes, sausage in a creamy based soup along with kale.
Prep Time25 mins
Cook Time7 hrs 20 mins
Total Time7 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 486kcal
Author: Sarah Olson

Equipment

  • Slow Cooker - 4 quart or larger

Ingredients

  • 6 slices bacon cut, cooked and drained
  • 1 lb. mild pork sausage browned and drained (such as jimmy dean)
  • 4 cups diced russet potatoes
  • 1 cup diced white onion
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 2 tsp. minced garlic
  • 32 oz. box chicken broth
  • 1 1/2 cups heavy cream add at the end
  • 4 cups chopped kale add at the end
US Customary - Metric

Instructions

  • Add everything to the slow cooker EXCEPT the cream and kale.
  • Cover and cook on LOW for 7 hours.
  • When the cooking time is done, add the heavy cream and kale, push the kale down in to the soup.
  • Cover and cook for and additional 20 minutes.
  • Serve and enjoy!

Video

Nutrition

Calories: 486kcal | Carbohydrates: 21g | Protein: 15g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 992mg | Potassium: 804mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4045IU | Vitamin C: 55mg | Calcium: 110mg | Iron: 2mg