Description
A hearty and flavorful Crockpot Zuppa Toscana, featuring spicy Italian sausage, crispy bacon, tender potatoes, and nutrient-rich kale in a creamy broth.
Ingredients
- 5 slices thick cut bacon, chopped into ½-inch pieces
- 1 (20 ounce) package hot Italian sausage, casings removed
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (32 ounce) container chicken broth (low sodium)
- 2 cups water
- 4 medium russet potatoes, peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
- 1 teaspoon salt, more or less, to taste
- ½ teaspoon black pepper, more or less, to taste
- 2 teaspoons granulated sugar
- ¼ teaspoon ground nutmeg
- 2 cups heavy cream
- 3 cups tightly packed chopped kale with large stems removed, chopped into about 2-inch pieces
- Freshly grated Parmesan (optional topping)
Instructions
- Fry bacon and sausage in a large skillet over medium-high heat until cooked and sausage is browned and no longer pink (about 7 to 8 minutes), crumbling sausage with a wooden spoon as it cooks. Add onion and garlic and cook for an additional minute.
- Drain off grease. Transfer the mixture to a 6-quart slow cooker. Add chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg. Stir to combine.
- Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours.
- Add heavy cream and kale and stir to combine. Cover and cook on high heat for an additional 30 minutes.
- Serve topped with freshly grated Parmesan, if desired.
Notes
- Ensure potatoes are cut into relatively uniform sizes for even cooking.
- Adjust seasoning to your personal preference.
- For a milder flavor, use mild Italian sausage instead of hot.
- If you don’t have kale, spinach can be used as a substitute, added in the last 10-15 minutes of cooking.