Recipe: Crockpot Zuppa Toscana


  • 1 lb. Italian sausage
  • 2 large russet baking potatoes, sliced in half, and then in 1/4in slices
  • 1 large onion , diced
  • ¼ cup bacon bits (optional)
  • 2 garlic cloves , minced
  • 2 cups kale or 2 cup swiss chard , chopped
  • 16 oz. can chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


  1. Brown the sausage in a pan
  2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
  3. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
  4. Optional: Mash the potatoes a bit with a potato masher for texture.
  5. Turn the crock pot off and add the kale.
  6. Return the lid and let sit for 5 minutes.
  7. Add whipping cream and serve.

Recipe Courtesy of our sister-site What2Cook.net
Photo Courtesy of Swift Benjamin on flickr.com / CC BY

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