Description
Hearty Slow Cooker Zuppa Toscana Soup is a comforting and flavorful Italian-inspired dish made with savory Italian sausage, tender potatoes, kale, and a creamy broth. Perfect for chilly days, this slow-cooked soup melds rich flavors and wholesome ingredients into a warm, satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Sausage and Aromatics
- 375 grams Italian sausage meat (without casings, mild or spicy; approximately ¾ lb)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Base and Vegetables
- 3 cups chicken broth (low sodium)
- 1½ lbs russet or gold potatoes (about 4 medium, peeled and cubed)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- A pinch of red pepper flakes (optional, for extra heat)
- 2 cups kale, roughly chopped
Finishing Ingredients
- ¾ cup cream (10-30% fat)
- ¼ cup grated parmesan cheese
Instructions
- Prepare the sausage and aromatics: In a skillet over medium heat, crumble and cook the Italian sausage meat until browned and cooked through. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant. This step enhances the flavors before adding to the slow cooker.
- Transfer ingredients to slow cooker: Place the cooked sausage mixture into the slow cooker. Add the chicken broth, peeled and cubed potatoes, salt, black pepper, and red pepper flakes if using. Stir to combine all ingredients evenly.
- Cook the soup slowly: Cover the slow cooker with its lid and cook on low heat for 2 hours. This slow cooking allows the potatoes to become tender and flavors to meld beautifully.
- Add kale and cream: After 2 hours, stir in the roughly chopped kale and the cream. Mix well and cook for an additional 10-15 minutes until the kale is wilted and the soup is heated thoroughly.
- Finish with parmesan cheese: Just before serving, stir in the grated parmesan cheese to add a rich, savory depth to the soup. Adjust the seasoning with salt and pepper if needed.
- Serve and enjoy: Ladle the hot Zuppa Toscana into bowls and serve immediately. This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
Notes
- This soup can be made spicier by increasing or adding more red pepper flakes or using spicy Italian sausage.
- For a richer soup, you can use heavy cream instead of 10-30% cream.
- Kale can be substituted with spinach if preferred, but kale adds a nice texture and slight bitterness that balances the creaminess.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Peeling potatoes is recommended for a creamier texture but leaving the skins on adds extra fiber and nutrients.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
