• 1 lb. sausage
  • 16 oz. can chicken broth
  • 1 quart water (4 cups)
  • 2 garlic cloves , minced
  • 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 c. kale or swiss chard , chopped
  • 1 c. heavy whipping cream

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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 a 6-Quart 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.

NOTE: If you are adding bacon, you can also fry 5 strips of bacon crisp, drain on paper towel and crumble when adding to the soup. (I made it this way because I didn’t have bacon bits) YUM!

Happy Crocking!

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Zuppa Toscana - Nutrition


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