Crock Pot Zuppa Toscana
This creamy crock pot Zuppa Toscana is cozy, easy, and perfect for family dinners or potlucks. A trendy slow cooker soup everyone loves.
Ingredients
- 4-5 slices bacon
- 1 pound mild or spicy Italian sausage
- 1 large onion, chopped
- 2 tablespoons minced garlic cloves
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes
- 4 cups chopped kale
- 32 ounces chicken broth
- 1 cup heavy whipping cream
- Garnishes: more bacon, Romano cheese or parmesan
- ⅛ to ¼ teaspoon cayenne pepper optional
Instructions
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Cook the bacon in a skillet over medium heat until crispy. Remove it from the pan and keep about a tablespoon of the bacon grease in the skillet.
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Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes until browned. Stir in the onion and garlic and sauté until softened. Drain any extra grease.
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Transfer the sausage mixture to the crockpot. Add the cubed potatoes and pour in the chicken broth. Press the potatoes down so they’re covered by the broth.
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Cook on high for 3 to 4 hours or low for 5 to 6 hours until the potatoes are tender.
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Add the kale and heavy whipping cream. Cook on high for about 15 to 20 minutes until the kale is wilted and the soup is creamy.
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Top with the crispy bacon and parmesan or Romano cheese before serving.
Recipe Notes
• Add kale at the end so it stays vibrant
• Spicy sausage gives the best flavor
• Crisp the bacon for extra texture
• Yukon golds make the broth super creamy
• Perfect for potlucks or cozy nights in