Crock Pot Zuppa Toscana
Crock Pot Zuppa Toscana is the ultimate solution for those chilly weeknights when you crave something hearty, creamy, and deeply satisfying. This bowl of goodness brings together savory turkey sausage, tender Yukon gold potatoes, and vibrant kale in a luscious broth. It provides a luxurious, rustic experience with minimal effort, making it the perfect healthy family meal that tastes like it has been simmering on the stove for hours.
- Prep Time: 15
- Cook Time: 300
- Total Time: 315
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-inspired
- Diet: Halal-friendly
Ingredients
8 slices turkey bacon, cooked and chopped
1 lb mild or spicy Italian turkey sausage, browned
4 medium Yukon gold potatoes, diced
1 cup yellow onion, finely diced
3 teaspoons garlic, minced
4 cups low-sodium chicken broth
1 teaspoon black pepper
0.5 teaspoon sea salt
0.5 teaspoon dried thyme
1.5 cups heavy cream
2 tablespoons cornstarch
2 cups kale, stems removed and chopped
0.25 cup freshly grated parmesan cheese
Instructions
In a skillet, cook turkey bacon until crispy, then chop and set aside.
In the same skillet, brown the Italian turkey sausage, drain excess fat, and transfer to a 6-quart slow cooker.
Add the diced potatoes, onions, garlic, broth, salt, pepper, and thyme to the slow cooker.
Cover and cook on high for 4 hours or low for 7-8 hours until potatoes are tender.
Whisk the cornstarch into the heavy cream until smooth, then stir the mixture into the slow cooker.
Add the chopped kale and cooked turkey bacon to the pot.
Cook for an additional 15-20 minutes until the soup thickens and kale is wilted.
Serve hot topped with fresh parmesan cheese.
Notes
Ensure potatoes are cut into uniform pieces for even cooking. If you prefer a thinner soup, you can reduce the cornstarch slightly. Leftovers can be stored in an airtight container for up to 3 days.
Find it online: https://cookingwithramsay.com/crock-pot-zuppa-toscana/