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Crockpot Zuppa Toscana Recipe

Crockpot Zuppa Toscana Recipe
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★★★★★

5.2 from 28 reviews

A hearty and comforting Crockpot Zuppa Toscana soup combining savory Italian sausage, tender potatoes, fresh kale, and creamy broth, perfect for a warm and satisfying meal with minimal effort.

Ingredients

Scale

Meat

  • 1 lb Italian sausage, crumbled

Vegetables

  • 4 cups potatoes, diced
  • 1 onion, diced
  • 2 cups kale, chopped

Liquids and Dairy

  • 4 cups chicken broth
  • 1 cup heavy cream

Seasonings

  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Brown the sausage: In a skillet over medium heat, cook the Italian sausage until fully browned and cooked through, breaking it apart with a spoon as it cooks.
  2. Combine ingredients in Crockpot: Transfer the browned sausage to the Crockpot. Add the chicken broth, diced potatoes, diced onion, and chopped kale to the Crockpot.
  3. Cook the soup: Cover and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, allowing the flavors to meld and the potatoes to become tender.
  4. Add heavy cream: Stir in the heavy cream thoroughly into the hot soup and cook for an additional 10 minutes without the lid to heat the cream and slightly thicken the soup.
  5. Season and serve: Taste the soup and add salt, pepper, and red pepper flakes if desired. Serve hot for a comforting meal.

Notes

  • For a lower-fat option, consider using turkey sausage and half-and-half instead of heavy cream.
  • Red pepper flakes add a nice kick, but omit them if you prefer a milder flavor.
  • Use baby potatoes or Yukon Golds for best texture and flavor.
  • Kale can be substituted with spinach if preferred, though kale holds up better during slow cooking.
  • Make sure to brown the sausage first to enhance the soup’s flavor.

Nutrition

Keywords: Zuppa Toscana, Crockpot soup, Italian sausage soup, kale soup, potato soup, slow cooker recipes

Find it online: https://kitchenbyrita.com/crockpot-zuppa-toscana-recipe/