Description
A comforting and hearty Crockpot Zuppa Toscana featuring Italian sausage, potatoes, kale, and creamy Parmesan cheese. This slow-cooked soup brings together robust flavors and a creamy texture, perfect for an easy weeknight meal or cozy gathering.
Ingredients
Scale
Sausage Mixture
- 375 grams Italian sausage meat without casings, mild or spicy (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
Final Ingredients
- ¾ cup cream (10-30% fat works 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, cook the Italian sausage and finely diced onion together for 4-5 minutes until browned. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Combine Ingredients in Slow Cooker: Transfer the cooked sausage mixture to a slow cooker sized 4-6 quarts. Add chicken broth, diced potatoes, salt, black pepper, and red pepper flakes if using. Stir gently to combine all ingredients.
- Cook in Slow Cooker: Set the slow cooker to Low and cook for 4-5 hours or set to High and cook for about 2 hours. Cooking times may vary depending on the slow cooker. The potatoes should be tender when ready.
- Add Kale, Cream, and Parmesan: Once the potatoes are tender, stir in the chopped kale, cream, and shredded Parmesan cheese. Mix well to incorporate the creaminess and greens.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasonings as needed with additional salt, pepper, or red pepper flakes. Serve hot for a cozy and flavorful meal.
Notes
- You can choose mild or spicy Italian sausage based on your heat preference.
- Kale can be substituted with spinach if desired for a milder green.
- Use low sodium chicken broth to better control the saltiness of the soup.
- For a lower fat version, use cream with 10% fat or substitute with half-and-half.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
