Crock Pot Zuppa Toscana
User Reviews
4.2
Crock Pot Zuppa Toscana
Description
This Zuppa Toscana recipe uses browned Italian sausage cooked with minced garlic and onions as the flavor base, complemented by crisp bacon pieces. Combined with diced potatoes, chicken broth, and seasonings, the ingredients simmer in a slow cooker until the potatoes are tender. Near the end of cooking, kale is added along with a cream and flour mixture which thickens the soup and adds richness.
The soup balances the spiciness of the sausage and the smokiness of the bacon with creamy broth and earthy greens. The cooking process in the slow cooker allows the flavors to meld while producing a tender texture in the potatoes and sausage bits. Kale contributes slight bitterness and chew that contrast with the creamy soup body.
It is suitable for a filling lunch or dinner served alone or with crusty bread. Variations include substituting mild sausage for spicy, using russet potatoes instead of Yukon gold, and adding baby spinach in place of kale for a milder leafy green flavor. The soup keeps refrigerated for two to three days and can be frozen if the cream and kale are added fresh upon reheating for best texture.
To save prep time, onions and garlic may be finely minced using a food processor. Bacon can be cooked in the oven to reduce stove use. The thickening step with flour and cream should be done near the end to maintain the cream's smooth consistency.
Ingredients
- 1 lb spicy Italian sausage (mild can be substituted)
- 1 Tbsp olive oil
- 1 yellow onion peeled and minced
- 3 garlic minced, cloves
- 6 Bacon cooked and crumbled, sliced
- 4 large potato peeled and diced into 1/2 inch pieces, Russets can be substituted, Yukon gold variety
- 4 c. chicken broth low sodium
- 1 tsp salt
- 1/2 tsp black pepper
- 3 c. kale chopped
- 2 Tbsp. all-purpose flour corn starch can be substituted
- 1 c. heavy cream
Instructions
- Heat olive oil over medium-high heat in skillet. Add sausage and cook with garlic and onions crumbling as it cooks. Drain off excess grease when sausage is cooked through. Remove to a plate.
- Cook bacon in same skillet until crisp. Remove and chop into small pieces.
- Combine all ingredients except kale, flour and heavy cream in 6 quart slow cooker. Cook on low 5-6 hours or high 3-4 hours or until potatoes test done.
- When the soup is 30 minutes away from being down whisk together heavy cream and flour in small bowl. Pour into slow cooker along with kale and stir to combine. Cook on HIGH 30 minutes or until soup has thickened slightly.
Notes
- Substitute mild Italian sausage if preferred for less heat without sacrificing flavor.
- Use russet potatoes in place of Yukon gold; both work well.
- Cook bacon in the oven on a baking sheet as an alternative to stove-top frying.
- Finely mince onions and garlic in a food processor to reduce prep time.
- Add cream, flour, and kale near the end of cooking to thicken soup properly.
- Soup freezes best without cream and kale; add them fresh when reheating.
- Swap kale with baby spinach for a milder leafy green option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Calories | 767kcal | 38% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 57g | 88% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 135mg | 45% |
| Sodium | 1294mg | 54% |
| Potassium | 1519mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 12411IU | 248% |
| Vitamin C | 168mg | 187% |
| Calcium | 245mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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