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Zuppa Toscana Soup

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 6 cups chicken broth
  • 1.5 lbs russet potatoes diced into bite-sized pieces
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups chopped kale stems removed
  • 1 cup heavy cream
  • 6 slices bacon cooked and crumbled

Method
 

  1. Brown the Italian sausage in a skillet over medium-high heat, breaking it into crumbles, then drain excess fat.
  2. Add cooked sausage, chicken broth, diced potatoes, onion, garlic, red pepper flakes, salt, and black pepper to the slow cooker.
  3. Cover and cook on low for 6 hours or high for 3 hours until potatoes are fork-tender.
  4. Stir in chopped kale and heavy cream, cover and cook on high for an additional 15-20 minutes until kale is wilted.
  5. Serve hot topped with crumbled bacon and additional red pepper flakes if desired.