1. Can I make Crock Pot Zuppa Toscana with ground turkey instead of sausage?

Yes, you can use ground turkey or chicken as a leaner alternative to pork sausage. However, to maintain flavor, you’ll need to add some olive oil and Italian seasoning to the ground turkey as it cooks. This swap ensures a healthier version without sacrificing too much taste.

2. Can I freeze Crock Pot Zuppa Toscana?

It’s not recommended to freeze Crock Pot Zuppa Toscana once the cream is added. Cream-based soups can separate when frozen and reheated, resulting in a grainy texture. If you want to freeze the soup, do so before adding the heavy cream and kale, and then add them after thawing and reheating.

3. How can I make this soup spicier?

To add some heat, sprinkle in crushed red pepper flakes or cayenne pepper during the cooking process. Start with a small amount and taste as you go, adjusting according to your preferred spice level.

Crock Pot Zuppa Toscana: The Best Slow Cooker Comfort Soup

Name: Crock Pot Zuppa Toscana
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Cuisine: Italian
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 low-sodium chicken broth; 2 cups water; 4 medium russet potatoes, peeled and cut into 1-inch pieces; 1 teaspoon salt; ½ teaspoon black pepper; 2 teaspoons granulated sugar; ¼ teaspoon ground nutmeg; 2 cups heavy cream; 3 cups chopped kale, stems removed; Freshly grated Parmesan (optional topping)

Description

Crock Pot Zuppa Toscana is a comforting Italian soup made in your slow cooker. Loaded with hearty sausage, crispy bacon, creamy potatoes, and nutritious kale, this rich and creamy soup is perfect for cozy dinners.

Ingredients

Scale

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 low-sodium chicken broth
2 cups water
4 medium russet potatoes, peeled and cut into 1-inch pieces
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons granulated sugar
¼ teaspoon ground nutmeg
2 cups heavy cream
3 cups chopped kale, stems removed
Freshly grated Parmesan (optional topping)

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Instructions

Fry bacon and sausage in a large skillet over medium-high heat until browned and cooked through, about 7-8 minutes.
Add onion and garlic and cook for an additional minute until fragrant.
Drain excess grease and 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 3-4 hours or low for 5-6 hours, until potatoes are tender.
Stir in heavy cream and kale. Cover and cook on high for an additional 30 minutes.
Serve topped with freshly grated Parmesan if desired.

Notes

To store leftovers, refrigerate in an airtight container for 3-4 days.
If you want to make the soup thicker, mash some of the potatoes and return them to the soup.
For a leaner option, substitute ground turkey or chicken for the sausage, and omit the bacon.
Don’t freeze the soup once the cream is added, as it may separate and alter the texture when reheated.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Category: Soup
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 879 kcal
Sugar: 7 g
Sodium: 1890 mg
Fat: 71 g
Saturated Fat: 33 g
Unsaturated Fat: 33 g
Trans Fat: 0.04 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 184 mg