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Description
A hearty and healthy Zuppa Toscana soup made in a slow cooker. This version is packed with flavor and wholesome ingredients, making it a perfect comforting meal.
Ingredients
- 1 lb Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 lb Russet potatoes, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 bunch kale, stems removed and chopped
- 1 cup heavy cream or half-and-half
Instructions
- In a skillet, brown the Italian sausage over medium heat. Drain off any excess fat.
- Transfer the browned sausage to your slow cooker.
- Add the chopped onion and minced garlic to the slow cooker.
- Pour in the chicken broth and water.
- Add the sliced potatoes, oregano, basil, red pepper flakes, salt, and pepper.
- Stir everything together.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Stir in the chopped kale and cook for another 15-20 minutes, until wilted.
- Stir in the heavy cream or half-and-half.
- Heat through for a few more minutes before serving.
Notes
- For a Whole30 or Paleo option, omit the heavy cream and serve as is, or stir in a splash of full-fat coconut milk.
- You can use turkey sausage for a leaner option.
- Ensure potatoes are thinly sliced for even cooking.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American