Crockpot Zuppa Toscana
A creamy, slow-cooked soup combining Italian sausage, tender potatoes, kale, and a hint of heat from red pepper flakes. Perfect for busy days when you want hands-off comfort with bold, layered flavors.
Ingredients
Sausage Base
- 1 pound Italian sausage remove casings
Veggies & Broth
- 0.5 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 4 medium russet potatoes thinly sliced
- 1 teaspoon crushed red pepper flakes optional
Finishing Touches
- 1 bunch kale stems removed and chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
Sausage Base
- Remove sausage from casings and brown in a skillet over medium heat, breaking into small pieces, about 5 minutes; drain excess fat.
Add to Slow Cooker
- Transfer the browned sausage to the slow cooker. Add diced onion, minced garlic, chicken broth, water, thinly sliced potatoes, and red pepper flakes; stir to combine.
Cook
- Cover and cook on low for 7–8 hours or on high for 4 hours, until potatoes are tender.
Finish
- Stir in chopped kale and heavy cream; cook on high for 15–30 minutes until kale wilts.
- Season with salt and pepper to taste before serving.