Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crock Pot Zuppa Toscana soup in a white bowl with French bread and a dark grey napkin.

Crock Pot Zuppa Toscana


Ingredients

  • 5 slices thick cut bacon, chopped into 1/2-inch pieces
  • 1 (20-ounce) package hot Italian sausage, casings removed
  • 11/2 cups chopped yellow onion (about 1/2 of a jumbo onion)
  • 1 tablespoon freshly minced garlic
  • 1 (32-ounce) container chicken broth
  • 2 cups water
  • 4 medium russet potatoes (about 11/2 pounds), peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
  • 1 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less, to taste)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 2 cups heavy cream
  • 3 cups tightly packed chopped kale with large stems removed
  • Freshly grated Parmesan for topping, if desired

Instructions

  1. Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks.  Add onion and garlic and cook for an additional minute.
  2. Drain off grease.  Transfer mixture to slow cooker insert (I used a 6-quart slow cooker).  Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
  3. Cover and cook on high for 3-4 hours or low for 5-6 hours.
  4. Add heavy cream and kale and stir to combine.  Cover and cook on high for an additional 30 minutes.
  5. Serve topped with freshly grated Parmesan, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cook
  • Cuisine: Italian

Keywords: crockpot zuppa toscana, slow cooker zuppa toscana, crock pot zuppa toscana recipe, crock pot zuppa toscana soup