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A bowl of creamy slow cooker zuppa toscana with kale and sausage

Hearty Slow Cooker Zuppa Toscana Soup

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 1 lb spicy Italian sausage, casings removed
  • 6 slices thick -cut bacon, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1.5 lbs russet potatoes, sliced into 1/4-inch semi-circles
  • 4 cups low -sodium chicken broth
  • 2 cups wate r
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups fresh kale, stems removed and chopped
  • 1 cup heavy whipping cream

Instructions
 

  • In a large skillet over medium-high heat, brown the Italian sausage until fully cooked, breaking it into small crumbles. Drain excess fat and transfer the sausage to the slow cooker.
  • In the same skillet, cook the diced bacon until crisp. Remove bacon with a slotted spoon and transfer to the slow cooker.
  • Add the diced onion, minced garlic, sliced potatoes, chicken broth, water, red pepper flakes, salt, and black pepper to the slow cooker.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
  • Stir in the heavy whipping cream and the chopped kale.
  • Cover and cook for an additional 15 to 20 minutes on high until the kale is wilted and the soup is thoroughly heated.
  • Taste and adjust salt or red pepper flakes as needed before serving.