This Crockpot zuppa Toscana recipe is my version of the famous restaurant soup. Let everything simmer in a slow cooker for the flavors of Italy in every bite!
Ingredients:
1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 (32 ounce) container chicken broth
2 cups water, or as needed
1 cup heavy whipping cream
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
¼ cup shredded parmesan cheese (optional)
Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
