Easy Slow Cooker Zuppa Toscana Recipe

Ingredients

• 1 pound bulk pork sausage
• 1 large yellow onion, chopped
• 2 tablespoons minced garlic
• 4 large russet potatoes, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 pinch red pepper flakes
• 1 (32 ounce) container chicken broth
• 2 cups water, or as needed
• 1 cup heavy whipping cream
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
• 0.25 cup shredded Parmesan cheese

Instructions

1. In a large skillet over medium-high heat, cook sausage until browned and crumbly, about 5-7 minutes. Add onion and garlic and sauté until tender and translucent, around 3-5 minutes. Drain any excess grease.
2. Add potatoes to a slow cooker, then mix in the cooked sausage and onion. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and add up to 2 cups of water to cover the potatoes fully. Gently stir, then cover.
3. Cook on low for 5-6 hours or on high for 3-4 hours.
4. Stir in heavy cream and kale. Cover and cook on high for about 30 minutes, or until the flavors have melded together. Garnish with Parmesan cheese.

Nutrition

• Calories: 447 kcal
• Fat Content: 25 g
• Fiber Content: 6 g
• Sugar Content: 3 g
• Sodium Content: 1275 mg
• Protein Content: 16 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g