Slow Cooker Zuppa Toscana recipe
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Ingredients
- 1 pound bulk pork sausage 1 large yellow onion, chopped 2 tablespoons minced garlic 4 large russet potatoes, chopped ½ teaspoon salt ¼ teaspoon ground black pepper 1 pinch red pepper flakes 1 (32 ounce) container chicken broth 2 cups water, or as needed 1 cup heavy whipping cream 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces ¼ cup shredded Parmesan cheese
Nutrition Info
- 447.4 caloriescarbohydrate: 42.3 gcholesterol: 78.2 mgfat: 24.8 gfiber: 5.6 gprotein: 15.8 gsaturatedFat: 11.6 gservingSize: -sodium: 1275.4 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Zuppa Toscana
Directions
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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, saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.