Slow Cooker Zuppa Toscana
Description
This creamy Crockpot zuppa Toscana recipe is loaded with pork sausage, potatoes, garlic, and kale for a comforting, flavorsome slow cooker meal.
Ingredients
•
1 pound bulk pork sausage
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1 large yellow onion, chopped
•
2 tablespoons minced garlic
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4 large russet potatoes, chopped
•
1/2 teaspoon salt
•
1/4 teaspoon ground black pepper
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1 pinch red pepper flakes
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1 (32 ounce) container chicken broth
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2 cups water, or as needed
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1 cup heavy whipping cream
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1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
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1/4 cup shredded Parmesan cheese
Directions
1
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.
2
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.
3
Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
4
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.