Description
This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months!
Ingredients
- 375 grams Italian sausage meat, without casings (¾ lb), mild or spicy
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1½ lbs Russet or gold potatoes, about 4 medium, peeled and diced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (optional)
- ¾ cup cream (10-30%)
- 2 cups chopped kale
- ¼ cup shredded Parmesan cheese
Instructions
1. In a large frying pan, brown the Italian sausage with the onion over medium-high heat for 4-5 minutes. Add minced garlic and cook for 1 minute.
2. Add the sausage mixture, broth, potatoes, salt, pepper, and red pepper flakes to the slow cooker (4-6 quarts).
3. Cook on Low for 4-5 hours or High for about 2 hours, until the potatoes are tender.
4. Stir in the kale, cream, and Parmesan cheese.
5. Taste and adjust seasonings as desired before serving.
Notes
– Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave until hot.
– This soup can be frozen for up to 1 month, though the potatoes may change texture upon reheating.
– Use mild or spicy sausage depending on your heat preference.
– Swap kale for spinach if preferred for a softer texture.
Nutrition
- Serving Size: 422 grams
- Calories: 579
- Sugar: 4g
- Sodium: 1170mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 84mg