Zuppa Toscana Soup
A cozy, hearty Italian soup made with Italian sausage, potatoes, and kale, simmered to perfection in a slow cooker.
Ingredients
Main Ingredients
- 1 pound Italian Sausage Substitute with turkey sausage for a lighter option
- 1 medium Onion Shallots can be used for a milder flavor
- 3 cloves Garlic Use fresh or jarred
- 3 cups Gold or Russet Potatoes Cubed
- 6 cups Chicken Broth Vegetable broth for a vegetarian choice
- 3 cups Kale Alternatively, use spinach or Swiss chard
- 1 cup Cream Half-and-half or a non-dairy alternative for a lighter version
- 1/2 cup Parmesan Cheese Grated; use nutritional yeast for a vegan option
- 1 teaspoon Red Pepper Flakes Optional; omit for less heat
Instructions
Preparation
- Cube the potatoes and chop the onion into small pieces; mince the garlic.
- In a skillet over medium heat, brown the Italian sausage, breaking it up into small pieces.
- Transfer the browned sausage to the slow cooker.
- Add the cubed potatoes and chopped onion to the slow cooker with the sausage.
- Pour the chicken broth over these ingredients. Substitute with vegetable broth for a vegetarian option.
- Add the kale and sprinkle in the red pepper flakes based on your heat preference.
Cooking
- Set the slow cooker on low for about 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cream and grated Parmesan cheese.
- Taste and adjust the seasoning, adding salt or pepper as needed.
Serving
- Ladle the soup into bowls, garnishing with extra grated Parmesan cheese if desired.
- Serve with crusty bread or a fresh salad.
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Notes
To store leftovers, transfer to an airtight container and refrigerate for up to four days, or freeze for longer storage. When reheating, add a splash of broth or cream to rejuvenate the soup's texture.