Slow Cooker Zuppa Toscana Recipe
This hearty soup combines simple ingredients like sausage, potatoes, and kale in a rich, creamy broth. A flavorful one-pot meal perfect for any season.
Servings: 8
Ingredients
- 6 slices bacon
- 1 lb. mild pork sausage Can use Jimmy Dean breakfast sausage or Italian sausage.
- 4 cups diced russet potatoes
- 1 cup diced white onion
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried basil
- ½ tsp. dried thyme
- 2 tsp. minced garlic
- 32 oz. box chicken broth
- 1 ½ cups heavy cream add at the end
- 4 cups chopped kale add at the end
Instructions
- Cook the bacon in a skillet on the stovetop over medium high heat until crisp, drain and add to the slow cooker. In the same pan, cook and crumble the ground sausage and add that to the slow cooker.
- Add everything else to the slow cooker EXCEPT the cream and kale.
- Cover and cook on LOW for 7 hours or HIGH for 4 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 an additional 20 minutes.
- Serve and enjoy!
Video
Notes
Store in the fridge for up to three days in an airtight container. I do not recommend freezing the leftovers; potatoes and cream don't freeze well.
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
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