Try this Crock Pot Zuppa Toscana recipe, or contribute your own.
- 1 tablespoon minced garlic
- 1 yellow onion chopped
- 1 pinch black pepper to taste
- 1 pinch salt to taste
- 3/4 cup heavy whipping cream
- 1 pound ground hot italian sausage
- 4 russet potatoes diced
- 4 cups chicken broth 32 oz.
- water see recipe instructions
- 1 bunch kale stems removed and torn into bite-sized pieces
- 1/4 cup shredded parmesan cheese for topping
- Carbohydrate 23.8217984183433 g
- Cholesterol 477.2125 mg
- Fat 97.4961420854291 g
- Fiber 2.15294075989664 g
- Protein 118.591653055958 g
- Saturated Fat 29.5112954865498 g
- Serving Size 1 1 Serving (830g)
- Sodium 492.954754994065 mg
- Sugar 21.6688576584467 g
- Trans Fat 8.16507313843221 g
- Calories 1472 calories
Step-by-step
- In a large skilled 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). add. Drain grease from skillet.
- 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.
- Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
- Cover crock pot and cook on HIGH for another 30 minutes.
- Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
A six-quart slow cooker acts as the essential vessel here, providing the steady, low heat required to soften dense starches without turning them to mush. Managing heavy cream and leafy greens in long-cooking appliances requires precise timing to prevent curdling and nutrient loss. Applying professional preparation methods to this hearty soup yields clean flavor profiles and balanced textures.
- Brown the ground Italian sausage over medium-high heat for five to eight minutes until fully rendered, then drain the excess grease thoroughly to keep the broth from separating into an oily layer.
- Add the chopped yellow onion and minced garlic during the final two to three minutes of meat browning so the aromatics soften without scorching.
- Ensure the chicken broth completely submerge the four diced russet potatoes, adding up to two cups of water if the liquid level falls short before the slow cooking cycle begins.
- Set the appliance to low for five to six hours or high for three to four hours, depending on scheduling constraints, ensuring the starch cooks evenly through the center.
- Stir in the heavy whipping cream and torn kale stems only during the last thirty minutes on high heat to maintain vibrant green color and prevent dairy proteins from breaking down.
Adjusting quantities up or down requires monitoring liquid ratios carefully, as slow cookers evaporate less moisture than stovetop pots. Refrigerate leftovers promptly in an airtight container within two hours of cooking, consuming the portions within three to four days for optimal safety and taste.
