Description
A healthy and hearty Zuppa Toscana soup made easily in your slow cooker. This version uses lean sausage and kale for a nutritious and flavorful meal.
Ingredients
Scale
- 1 pound lean Italian sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound Yukon Gold potatoes, thinly sliced
- 1 bunch kale, stems removed and chopped
- 1 cup half-and-half or milk
- Salt and black pepper to taste
Instructions
- In a skillet, brown the Italian sausage over medium heat. Drain off any excess fat.
- Add the browned sausage to your slow cooker.
- Add the chopped onion and minced garlic to the slow cooker.
- Pour in the chicken broth and add the Italian seasoning and red pepper flakes, if using.
- Stir in the sliced potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- Stir in the chopped kale and cook for another 15-20 minutes, or until wilted.
- Stir in the half-and-half or milk. Heat through but do not boil.
- Season with salt and black pepper to taste before serving.
Notes
- For a dairy-free option, use unsweetened almond milk or coconut milk.
- You can substitute spinach for kale if preferred.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg