This came up in my Facebook memories from five years ago. Just recently, somebody said they were gonna make Zuppa Toscana and I told her I had a really good recipe, but when I went to look for it, I couldn’t find it. So here it is! Enjoy!
Crockpot Zuppa Toscana
Prep 20 minutes
Cook 4 hours
Total Time 4 hours 20 minutes
Ingredients
1 lb ground hot or mild Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
water see recipe instructions
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese (for topping)
Instructions
In a large skillet 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 translucent (no need to cook onion completely at this point). 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.
NOTE: I don’t really measure potatoes, kale or broth exactly and it still tastes great.
