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Crockpot Zuppa Toscana

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Crockpot Zuppa Toscana is a creamy, hearty soup loaded with Italian sausage, tender potatoes, and kale, all slow-cooked in a savory broth. This comforting dish is perfect for cozy dinners and is easily adaptable for dairy-free or lighter options.

Ingredients

  • 1 lb Italian sausage (mild or spicy, ground or casings removed)
  • 4 cups russet potatoes, sliced or diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups chopped kale (stems removed)
  • 1 cup heavy cream or unsweetened coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Grated parmesan cheese (optional, for serving)

Instructions

  1. In a skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles. Drain excess fat if needed.
  2. Add chopped onion and garlic to the skillet and cook until fragrant. Transfer mixture to the slow cooker.
  3. Add potatoes and chicken broth to the slow cooker. Stir to combine.
  4. Cover and cook on low for 6–8 hours or on high for 4 hours, until potatoes are tender.
  5. About 30 minutes before serving, stir in chopped kale and heavy cream (or coconut milk). Season with salt, pepper, and red pepper flakes.
  6. Continue cooking until kale is wilted and the soup is heated through.
  7. Serve hot, topped with grated parmesan cheese if desired.

Notes

  • Use turkey or chicken sausage for a leaner option.
  • Spinach can be used in place of kale, added at the end.
  • Add crumbled bacon for extra smoky flavor.
  • Use sweet potatoes for a different flavor and texture.
  • For a thicker soup, mash some potatoes into the broth before adding cream.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-zuppa-toscana/