An easier version of Zuppa Toscana made in the slow cooker or crock pot. Full of Italian sausage, kale, and Little Potatoes, it’s hearty, creamy, and perfect for fall!

Prep
15 mins
Cook
4 hours
Serves
6
Ingredients
9

Equipment

  • Large frying pan
  • Slow cooker

Ingredients

  • 3/4 lb Italian sausage meat (without casings)
  • 1 onion, finely diced
  • 1/2 tsp garlic, minced
  • 4 cups chicken broth
  • 1.5 lbs Little Potatoes
  • 2 cups kale, chopped
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour
  • 2 cups 1% milk

Instructions

  • Step 1

    In a large frying pan, brown the Italian sausage with the onion over medium-high heat (45 minutes). Add minced garlic and cook one minute.

  • Step 2

    Add sausage mixture, broth, potatoes, kale and salt to the Slow Cooker (4 to 6 quarts) and cook on low for 4 to 5 hours or high for about 2 hours (cooking times vary by slow cooker).

  • Step 3

    Forty-five minutes before serving, combine flour and milk with a whisk until smooth. Stir into the slow cooker with the rest of the soup ingredients. Cover and continue cooking until potatoes are cooked and soup has thickened slightly.