Description
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 of plant-based smoky strips, chopped
- 1 pound ground turkey or ground chicken, seasoned with Italian herbs
- 1 large onion, chopped
- 2 tablespoons minced garlic cloves
- 1/2 teaspoon fine sea salt
- 1/4 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: chopped plant-based smoky strips, Romano cheese or parmesan
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
Instructions
- Step: Cook the plant-based smoky strips in a skillet over medium heat until crispy. Remove from the pan and set aside.
- Step: Add the seasoned ground poultry to the 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 fat if necessary.
- Step: Transfer the poultry 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.
- Step: Cook on high for 3 to 4 hours or low for 5 to 6 hours until the potatoes are tender.
- Step: 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.
- Step: Top with the crispy plant-based smoky strips and parmesan or Romano cheese before serving.
Notes
Add kale at the end so it stays vibrant. Seasoned poultry provides the best flavor. Yukon gold potatoes make the broth super creamy. Perfect for potlucks or cozy nights in.
- Prep Time: PT25M
- Cook Time: PT240M
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 65 mg