Description
This Slow Cooker Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring savory sausage, crispy bacon, tender potatoes, and nutrient-rich kale simmered in a flavorful chicken broth with creamy finishing touches. Perfect for a cozy meal with minimal prep and slow cooker convenience.
Ingredients
Meats
- 6 slices bacon
- 1 lb mild pork sausage (e.g., Jimmy Dean breakfast sausage or Italian sausage)
Vegetables & Herbs
- 4 cups diced russet potatoes
- 1 cup diced white onion
- 4 cups chopped kale (added at the end)
- 2 tsp minced garlic
- 1 tsp dried basil
- ½ tsp dried thyme
Liquids & Dairy
- 32 oz box chicken broth
- 1 ½ cups heavy cream (added at the end)
Seasonings
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Cook Bacon: In a skillet over medium-high heat on the stovetop, cook the 6 slices of bacon until crisp. Drain excess fat and transfer the crispy bacon to the slow cooker.
- Cook Sausage: Using the same skillet with bacon drippings, cook and crumble 1 pound of mild pork sausage until fully browned. Add the cooked sausage to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add 4 cups diced russet potatoes, 1 cup diced white onion, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon dried basil, ½ teaspoon dried thyme, 2 teaspoons minced garlic, and 32 ounces of chicken broth. Stir gently.
- Slow Cook Soup: Cover the slow cooker and cook on LOW for 7 hours or on HIGH for 4 hours, allowing flavors to meld and potatoes to soften.
- Add Cream and Kale: After the slow cooking phase, pour in 1 ½ cups heavy cream and add 4 cups chopped kale. Push the kale down into the soup for even cooking.
- Final Cook: Cover again and let cook for an additional 20 minutes on LOW or HIGH until the kale is tender and the soup is heated through.
- Serve: Ladle the hot soup into bowls and enjoy this rich, creamy, flavorful Zuppa Toscana.
Notes
- Use mild sausage for a gentle heat; substitute with spicy sausage if preferred.
- For a lower-fat option, substitute heavy cream with half-and-half or whole milk, though soup will be less rich.
- Russet potatoes provide the best texture; you can also use Yukon Gold potatoes.
- Can be prepared a day ahead and reheated for enhanced flavor melding.
- Freeze leftovers for up to 3 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
