Zuppa Toscana
Zuppa Toscana with Turkey Sausage is delicious and nutritious! This Italian soup is made in a slow cooker and perfect for busy weeknights!
Servings: 8 people
Ingredients
- 1 tbsp olive oil
- 1 lb. Turkey Sausage
- 3 medium russet potatoes washed, peeled and chopped into bite-sized pieces.
- 5 cups kale chopped or torn into bite-size pieces and tough stems removed.
- 1 Vidalia onion chopped
- 1 tbsp minced garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 tsp Cayenne Pepper
- 1/8 tsp crushed red pepper
- 1 tsp Italian seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp seasoning salt
- 1/4 tsp freshly ground black pepper
Instructions
- Spray your crockpot or slow cooker with non stick cooking spray. Wash, peel and chop your potatoes into bite sized pieces and finely chop your onion. Add the potatoes to the crockpot and season with the seasoning salt, kosher salt and freshly ground pepper.
- In a large skillet over medium heat, add the olive oil and cayenne pepper. Brown and break up the turkey sausage in the spicy oil. Once the turkey sausage is cooked through, add the chopped onion and saute with the sausage for 3 minutes. Then, add the minced garlic and saute for one more minute. Add the sausage mixture to the crockpot.
- Add the Italian seasoning and crushed red pepper to the crockpot. Then, pour the chicken broth over everything. Place lid on crockpot and cook on high for 3 - 4 hours or on low for 5 - 6 hours. The potatoes should be tender.
- Add the kale to the crockpot. Then, slowly stir in the heavy cream. Set the crockpot to low and cook for an additional 30 minutes.
Notes
- You can add another cup of chicken broth if you would like your soup to be more "brothy".
- This soup is a little spicy, but you can easily adjust the spice to your personal preference or omit the cayenne if you do not like any spice. If you are unsure, I recommend starting with 1/8 teaspoon, then do a taste test prior to serving and add more if desired.
- If you do not like kale, you can use spinach as an alternative.