Description
This Crockpot Zuppa Toscana is a comforting and creamy Tuscan-inspired soup featuring savory Italian sausage, tender potatoes, kale, and a touch of Parmesan cheese. Perfect for chilly days, this hearty slow cooker recipe is easy to prepare and delivers rich flavors with minimal effort.
Ingredients
Scale
Meat and Aromatics
- 375 grams Italian sausage meat (without casings, mild or spicy, about ¾ lb)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
Soup Base
- 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, for extra spice)
Finishings
- ¾ cup cream (10-30% fat will work fine)
- 2 cups chopped kale
- ¼ cup shredded Parmesan cheese
Instructions
- Brown the Sausage and Onion: In a large frying pan over medium-high heat, brown the Italian sausage meat along with the finely diced onion for about 4-5 minutes until the sausage is cooked through and the onions are translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker. Add the chicken broth, diced potatoes, salt, black pepper, and red pepper flakes if using.
- Cook the Soup: Cover and cook on Low for 4-5 hours or on High for about 2 hours, depending on your slow cooker, until the potatoes are tender.
- Add Kale, Cream, and Parmesan: Once the potatoes are cooked through, stir in the chopped kale, cream, and shredded Parmesan cheese. Mix well to combine and allow the kale to wilt and the soup to heat through.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasonings if needed, then serve hot for a warm, satisfying meal.
Notes
- This slow cooker recipe allows the flavors to meld over several hours, making preparation effortless and the dish incredibly flavorful.
- For a spicier soup, increase the amount of red pepper flakes to taste.
- You can substitute kale with spinach or Swiss chard if preferred, but kale adds a nice texture and slight earthiness.
- Using low sodium broth helps control the salt level, but always adjust seasoning to your preference at the end.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a lighter version, consider using half-and-half or milk instead of cream.
Nutrition
- Serving Size: 422 grams
- Calories: 579 kcal
- Sugar: 4 g
- Sodium: 1170 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 84 mg
