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–+ servings
creamy sausage potato soup

Crockpot Zuppa Toscana

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Prep Time 20 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 25 minutes
Course Main
Cuisine Italian
Servings 8 servings

Equipment

  • 1 Crockpot
  • 1 large skillet
  • 1 Cutting board
  • 1 Knife
  • 1 Stirring spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 pound Italian sausage removed from casings
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups heavy cream
  • 4 medium russet potatoes scrubbed and sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups kale chopped
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • In a large skillet, brown the Italian sausage over medium heat, breaking it into small pieces.
  • Drain any excess fat from the sausage and transfer it to the Crockpot.
  • Add chicken broth, water, heavy cream, sliced potatoes, diced onion, minced garlic, salt, black pepper, and crushed red pepper flakes to the Crockpot.
  • Stir the ingredients to combine well.
  • Cover the Crockpot and cook on low for 6 hours or until potatoes are tender.
  • In the last 30 minutes of cooking, add the chopped kale to the Crockpot and stir.
  • Before serving, stir in the grated Parmesan cheese and let the soup rest for 5 minutes.
  • Serve hot in bowls and enjoy.

Notes

For a richer flavor, consider browning the onion and garlic in the skillet with the sausage before transferring them to the Crockpot. You can also adjust the level of spice by varying the amount of crushed red pepper flakes. If you prefer a thicker soup, mash some of the potatoes with a fork before serving.
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