Zuppa Toscana Ultimate Crockpot Recipe
This Zuppa Toscana crockpot recipe delivers restaurant-quality flavor with minimal effort. It features Italian sausage, tender potatoes, and vibrant kale in a rich, creamy broth, perfect for a comforting and satisfying meal.
Equipment
- Crockpot (6-quart or larger)
- Large skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Can Opener (if sausage requires)
- Ladle
- Bowls
Ingredients
- 1 pound Italian sausage sweet or mild
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 pound russet potatoes, peeled and cubed
- ½ teaspoon red pepper flakes or more, to taste
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt or more, to taste
- 1 bunch kale, stemmed and chopped
- 1 cup heavy cream
- Grated Parmesan cheese optional
- Crushed red pepper flakes optional
- Fresh parsley, chopped optional
- Crusty bread optional
Instructions
- Heat a large skillet over medium-high heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Transfer the browned sausage, onions, and garlic to your crockpot.
- Add the chicken broth, cubed potatoes, red pepper flakes, dried thyme, black pepper, and salt.
- Stir everything together to combine.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender and easily pierced with a fork.
- During the last 30 minutes of cooking, stir in the chopped kale.
- Once the kale is tender, stir in the heavy cream.
- Let the soup heat through for another 5-10 minutes.
- Give the soup a taste and adjust the seasonings as needed.
- Ladle into bowls and serve with desired toppings.
Notes
For a spicier soup, use hot Italian sausage or add extra red pepper flakes. For a healthier version, use turkey sausage or half-and-half instead of heavy cream. Leftovers can be stored in the refrigerator for 3-4 days or frozen for later use. If the soup is too thick, add more chicken broth. If it's too thin, simmer uncovered to evaporate some liquid.