1 lb Italian sausage (pork or turkey)
1 bunch kale (or Swiss chard)
4 cups chicken broth
1 cup heavy cream
4 medium potatoes (Russet or Yukon Gold)
1 onion, chopped
3 cloves garlic, minced
Salt and pepper to taste
Prepare Ingredients: Begin by washing and chopping your kale, potatoes, and onion. If using sausage, remove it from the casing and crumble it into small pieces.
Sauté Aromatics: (Optional) In a skillet over medium heat, sauté your chopped onion and minced garlic for about 3-4 minutes until they are translucent and fragrant.
Layer the Slow Cooker: In your slow cooker, add the crumbled sausage, sautéed onion and garlic (if using), diced potatoes, and kale. Pour in the chicken broth and mix well.
Season: Add salt, pepper, and any preferred herbs like Italian seasoning or red pepper flakes for a spicy kick. Stir to combine.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender. During the last 30 minutes, stir in the heavy cream to add that luscious creaminess.
Taste and Adjust: Before serving, taste the soup and adjust seasonings as necessary. If you like a thicker soup, mash some potatoes directly in the slow cooker.
Serve: Ladle the creamy Zuppa Toscana into bowls, and enjoy with crusty bread or a fresh salad for a complete meal!
