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!
- Large frying pan
- Slow cooker
- 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
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.
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).
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.