Vegetable Soup Recipe — Slow Cooker Zuppa Toscana

Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.

Ingredients

• 1 pound bulk pork sausage
• 1 large yellow onion, chopped
• 2 tablespoons minced garlic
• 4 large russet potatoes, chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pinch red pepper flakes
• 1 (32 ounce) container chicken broth
• 2 cups water, or as needed
• 1 cup heavy whipping cream
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
• ¼ cup shredded Parmesan cheese

Cooking Directions

1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
2. Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
3. Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Nutrition Facts

• calories447.4
• carbohydrateContent42.3 g
• cholesterolContent78.2 mg
• fatContent24.8 g
• fiberContent5.6 g
• proteinContent15.8 g
• saturatedFatContent11.6 g
• sodiumContent1275.4 mg
• sugarContent2.9 g