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 turkey bacon
- 1 pound mild or spicy beef Italian sausage
- 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
- More turkey bacon, Romano cheese or parmesan for garnish
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
Instructions
- Step: Cook the turkey bacon in a skillet over medium heat until crispy. Remove it from the pan and keep about a tablespoon of the turkey bacon grease in the skillet.
- Step: Add the beef 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.
- Step: 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.
- 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 turkey bacon and parmesan or Romano cheese before serving.
Notes
Add kale at the end so it stays vibrant. Spicy sausage gives the best flavor. Crisp the turkey bacon for extra texture. Yukon golds make the broth super creamy.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 95 mg