Zuppa Toscana Soup (Slow Cooker)

[Amethyst]

Zuppa Toscana Soup (Slow Cooker)

Prep Time: 15 minutes
Cook Time: 6 hours 13 minutes
Total Time: 6 hours 28 minutes
Servings: 8 1-cup servings (total yield: 8 cups)

Ingredients:

1 pound ground mild Italian sausage, not in casing
1 medium yellow onion, chopped
5 slices cooked bacon, chopped
3 cups Yukon Gold potatoes, scrubbed and cut into bite-sized pieces
4 cups chicken or vegetable broth, low-sodium
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon kosher salt
2 cups fresh kale, de-stemmed, washed, and roughly chopped
1 cup heavy cream
Shredded parmesan cheese for serving (optional)

Directions:

In a medium skillet over medium-high heat, brown the ground Italian sausage, breaking it apart into small pieces until it is cooked through. Drain any excess grease.

Place the cooked sausage at the bottom of the slow cooker.

Add in the diced onion, bacon, potatoes, broth, and seasonings to the slow cooker with the sausage and stir.

Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours.

Stir in the chopped kale for the last 5 minutes of cooking.

Turn off the slow cooker and stir in the cream. Serve immediately with fresh Parmesan cheese and a side of your favorite crusty bread.

Notes:

Cooked in a 6-quart Crockpot.

For added heat to the soup, replace the mild Italian sausage with hot Italian sausage.

To make it on the Stove Top:

Brown the sausage in a large stock pot, drain the fat, then add all the ingredients except the kale and cream to the pot.

Bring to a boil and simmer until the potatoes are tender (about 30 minutes).

Stir in the kale and cook another few minutes before removing from the heat and adding the heavy cream.

Storing the soup:

Refrigerator: When the soup is cooled, transfer to an airtight container and place it in the fridge. Enjoy within 3 days.

Freezer: Transfer fully cooled soup to heavy freezer bags or containers. Freeze for up to 3 months.
When ready to heat, let the soup thaw in the refrigerator overnight.
Reheat in the microwave or on the stove top and enjoy.

Variations + Time Saving Tips:

Kale. Purchase prepared, washed, torn kale bagged in the produce section of the grocery store.

The stems are usually still intact, so cut that out. This saves a lot of prep time!

Onion. Buy already chopped onion OR use a mini chopper to quickly chop the onion. I personally use a mini chopper for all prep chopping, and it saves so much time!

Bacon. Use ‘real bacon bits‘. This is cooked bacon that is chopped and sold in resealable bags in the chilled section of the grocery store.

Unlike hard little bacon bits, it IS real bacon. Because it’s going into the slow cooker, it does not need to be warmed before using.

Lower-carb (and calorie) substitution for potatoes? Use cauliflower instead! Cut up the florets into bite-sized pieces.

You can even buy cut cauliflower florets to save time.

Lower-fat substitute for the Italian sausage? Use chicken Italian sausage or turkey Italian sausage instead.

The ground version can be hard to find. If so, buy the fresh version in link form, cut open the casings, and use the ground sausage from inside!

Frequently Asked Questions:

What kind of sausage to use for Zuppa Toscana?

For this Zuppa Toscana crock pot soup recipe, use mild Italian sausage. If you like a spicier soup, swap it out for medium or hot Italian sausage! Make sure to choose a ground sausage without casing.

Can you use milk or half and half instead of heavy cream?

I don’t recommend substituting a lower-fat dairy for the heavy cream. The soup won’t be as rich and will lose some of the flavor that makes Olive Garden Zuppa Toscana so delicious. However, if for dietary reasons, substituting Half and Half or whole milk is necessary, do it! Use the cornstarch thickening trick below for more substance in the broth.

What can I substitute for the potatoes?

Substitute cauliflower florets for a lower-carb option. Cut the florets into even bite-sized pieces so they cook evenly.

How can I thicken the soup?

This recipe does not make a thick broth. If you would prefer it thickened:

1. Stir 2 tablespoons of cornstarch into the heavy cream.
2. Whisk to fully blend in.
3. Pour into the slow cooker and stir to mix in.
4. Allow it to warm for a few minutes before serving.

Nutritional Facts:

Calories: 217kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 686mg | Potassium: 622mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 1mg

Recipe courtesy of Boulder Locavore.com