Description
Enjoy a comforting and hearty version of Olive Garden’s famous Zuppa Toscana soup made effortlessly in your slow cooker. This recipe features Italian sausage, potatoes, kale, and a creamy broth for a delicious meal perfect for any day.
Ingredients
1 pound Italian turkey sausage, casings removed
4 medium russet potatoes, thinly sliced
1 large yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt
4 cups kale, stems removed and chopped
1 cup heavy cream
Instructions
In a large skillet over medium heat, cook the Italian turkey sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Drain any excess fat from the cooked sausage and transfer it to the slow cooker.
Add the thinly sliced potatoes, diced onion, and minced garlic to the slow cooker.
Pour in the chicken broth and water, then add the crushed red pepper flakes, black pepper, and salt. Stir everything to combine.
Cover and cook on low for 6 hours, or until the potatoes are tender.
About 15 minutes before serving, stir in the chopped kale and heavy cream.
Cover and continue cooking on low for an additional 15 minutes until the kale is wilted and the soup is heated through.
Stir the soup well before serving. Adjust seasoning with additional salt and pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours