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Crock Pot Zuppa Toscana Recipe

4.5 stars - based on 1 vote
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This recipe for Crock Pot Zuppa Toscana, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamieson Hunziker

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground hot Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
water see recipe instructions
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese (for topping)

Directions:
Directions:
1) In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
2) In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
3) Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4) Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
5) Cover crock pot and cook on HIGH for another 30 minutes.
6) Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4H30M
Personal Notes:
Personal Notes:
This soup was delicious!!! I used regular Italian sausage and it was a mild flavored soup. The Spicy sausage might help intensify the flavor.

 

 

 

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