Slow Cooker Zuppa Toscana is filled with sausage, potatoes and kale giving you a taste of Italy with every bite.
I am all about soup in the fall and nothing is better than a quick slow cooker soup. This Zuppa Toscana is bursting with flavor and one that is never just a one bowl meal. Everyone will be asking for more!
Ingredients
- 3 (14 oz) cans of chicken broth
- 2 c whipping cream
- Red pepper flakes to taste
- Salt and pepper to taste
- 1 small onion, diced
- 1/2 pkg bacon
- 4-5 c kale, chopped
- 1 lb mild Italian sausage
- 3-4 potatoes, scrubbed and cut into chunks
Instructions
- Brown sausage and sauté onions.
- Add everything into a large slow-cooker, EXCEPT the potatoes, cook on high for 3-4 hours.
- Add potatoes the last 40-60 minutes so they don't get too mushy.
- Serve with breadsticks.
I love that I can prep most of it ahead of time. I always brown the sausage and onions while the broth heats up. Surprisingly, the kale is the thing that takes the longest to cook, but adds flavor and texture to every bite. I often cut the potatoes ahead of time and add them when there is an hour remaining so they don’t get soggy.
This is one of those recipes that people ask for every time I make it for guests. It is the perfect blend of flavors and is just different enough that it is rarely over used at the dinner table, but it’s taste leaves a lasting impression.
So this week when you’re looking for something easy and quick to make for dinner, this slow cooker Zuppa Toscana is just the thing! Try it today!
Click here for this weeks menu and shopping list.
Speak Your Mind