Description
A hearty and comforting Crock Pot Zuppa Toscana recipe featuring savory Italian sausage, crispy bacon, tender Yukon gold potatoes, kale, and a creamy broth. Perfect for slow cooker lovers seeking an easy, flavorful soup that warms you up from the inside out.
Ingredients
Scale
Meat & Broth
- 4-5 slices bacon
- 1 pound mild or spicy Italian sausage
- 32 ounces chicken broth
Vegetables & Herbs
- 1 large onion, chopped
- 2 tablespoons minced garlic cloves
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes
- 4 cups chopped kale
Seasonings & Dairy
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Garnishes
- Additional crispy bacon
- Romano cheese or Parmesan cheese
Instructions
- Cook the Bacon: In a skillet over medium heat, cook 4-5 slices of bacon until crispy. Remove the bacon and set aside, leaving about one tablespoon of bacon grease in the skillet for added flavor.
- Sauté Sausage and Aromatics: Add 1 pound of Italian sausage to the hot skillet. Break it apart and cook for 7 to 8 minutes until browned. Stir in the chopped onion and minced garlic cloves, sautéing until they soften. Drain any excess grease from the pan.
- Transfer to Crockpot: Place the cooked sausage mixture into the crockpot. Add the cubed Yukon gold potatoes and pour in 32 ounces of chicken broth, pressing the potatoes down to ensure they are fully covered by the broth.
- Slow Cook the Soup: Cook on high for 3 to 4 hours or on low for 5 to 6 hours until the potatoes are tender and cooked through.
- Add Kale and Cream: Stir in 4 cups of chopped kale and 1 cup of heavy whipping cream. Cook on high for another 15 to 20 minutes until the kale wilts and the soup becomes creamy.
- Garnish and Serve: Top the soup with the reserved crispy bacon and a generous sprinkling of Romano or Parmesan cheese before serving. Optionally, add ⅛ to ¼ teaspoon cayenne pepper for a bit of heat.
Notes
- Use either mild or spicy Italian sausage depending on your heat preference.
- Yukon gold potatoes hold their shape well during slow cooking and add creamy texture.
- Adjust cayenne pepper to taste for mild or spicy finishing heat.
- Substitute kale with spinach for a different leafy green option.
- For a lower-fat version, substitute heavy cream with half-and-half or evaporated milk.
