Description
Slow Cooker Zuppa Toscana: Creamy, hearty, and packed with flavor. A one-pot Italian favorite made easy in the slow cooker, perfect for weeknights and meal prep.
Ingredients
1 lb Italian sausage (hot or mild)
1 large yellow onion, diced
4–5 cloves garlic, minced
6 cups chicken broth (low sodium)
1 lb russet potatoes, sliced into 1/4-inch rounds
1 bunch kale, stems removed and leaves chopped
1 cup heavy cream
Salt and black pepper to taste
Optional: Red pepper flakes for extra heat, bacon bits for garnish
Instructions
1. Brown the Italian sausage and onion in a skillet over medium-high heat. Drain excess grease.
2. Transfer sausage and onion mixture to the slow cooker. Add minced garlic, chicken broth, and sliced potatoes. Stir.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes are fork-tender.
4. About 30 minutes before serving, stir in chopped kale and heavy cream. Heat through.
5. Season with salt and pepper to taste.
6. Ladle into bowls and optionally top with red pepper flakes or bacon bits.
Notes
Storage: Let soup cool completely before storing. Keep in airtight container in refrigerator for up to 4 days. Freeze in freezer-safe containers for up to 3 months. Reheat gently; stir to recombine cream if needed.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg