Slow Cooker Zuppa Toscana

As soon as the leaves show even the slightest hint of orange and red, I dust off my slow cooker and start making any number of delicious soups, stews, and chilies. This year I found a new recipe that will definitely be added to my regular fall rotation.

What You Need: img_3327

  • 1 lb ground turkey sausage
  • 4 medium to large potatoes, cut into cubes
  • 1 large yellow onion, diced
  • 2 large cloves garlic, minced
  • 32 oz chicken stock
  • 1/2 bunch kale, torn into pieces and de-stemmed
  • 1 cup heavy cream
  • 2 Tbsp flour
  • Salt and pepper, to taste
  • Pinch of red pepper flakes



What You Do:

  1. Dice potatoes, onion, and garlic.
  2. De-stem and rip kale.
  3. Brown sausage over medium heat in sauce pan.
  4. Add minced garlic and onion and stir.
  5. Drain the grease and add sausage, onion, and garlic to the bottom of slow cooker. This works out nicely if you spray just a little cooking spray into the bottom of the slow cooker.
  6. Add potatoes and cover with chicken stock. If potatoes and sausage aren’t completely covered, add water.
  7. Cover and cook on low for 5-6 hours.
  8. Whisk cream and flour until blended and add kale. Pour mixture into slow cooker and stir to combine.
  9. Cover and cook on high for 30 minutes to thicken.
  10. Add salt, pepper, and red pepper flakes to taste.

Serve with a crispy Parmesan bread. (We loved this with a Rosemary Olive Oil Italian loaf.)



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