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Crockpot Zuppa Toscana

🥣 Crockpot Zuppa Toscana

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Prep Time 15 minutes
Cook Time 3 hours
Servings: 6 s
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 4 cups russet potatoes sliced thin (about 3–4 medium)
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1½ cups kale chopped (stems removed)
  • 1 cup heavy cream
  • ½ tsp crushed red pepper flakes optional
  • Salt & black pepper to taste
  • Optional garnish: cooked bacon bits Parmesan cheese

Method
 

  1. In a skillet over medium heat, brown sausage until fully cooked. Drain excess grease.
  2. Add cooked sausage, potatoes, onion, garlic, and chicken broth to the crockpot.
  3. Season with salt, pepper, and red pepper flakes if using.
  4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until potatoes are tender.
  5. Stir in kale and heavy cream. Cover and cook an additional 10–15 minutes, until kale is wilted and soup is heated through.
  6. Taste and adjust seasoning. Serve hot, garnished with bacon bits or Parmesan if desired.

Notes

For a dairy-free version, substitute coconut milk or omit cream altogether (it’s still delicious!).
Thinly slice potatoes for faster cooking and a creamier texture.
Use spinach instead of kale if you prefer a milder green.
Cooked bacon can be stirred into the soup or just sprinkled on top when serving.
Soup thickens as it sits — add a splash of broth or cream when reheating leftovers.