Slow Cooker Zuppa Toscana

  • 1 lb. sausage

  • 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices

  • 1 large onion , chopped

  • 1/4 c. bacon bits (optional)

  • 2 garlic cloves , minced

  • 2 c. kale or swiss chard , chopped

  • 16 oz. can chicken broth

  • 1 quart water

  • 1 c. heavy whipping cream

One of my favorite recipes, Slow Cooker Zuppa Toscana, is a family favorite. It’s one of those WOW dishes that when you serve it, people cannot believe YOU made it! Note: I’ve used link or crumbled sausage, it really depends on your preference. They will both add flavor and great texture to the soup. Enjoy this as a main dish or a starter.

  1. Brown the sausage in a skillet over medium-high heat until no longer pink.

  2. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.

  3. Cover & Crock on High for 3-4 hours until potatoes are cooked and soft.

  4. Optional: Mash the potatoes a bit with a potato masher for texture.

  5. Turn the slow cooker off and add the kale.

  6. Return the lid and let sit for 5 minutes.

  7. Stir in whipping cream and serve.