Crock Pot Zuppa Toscana Recipes

CROCK POT ZUPPA TOSCANA

Steps:

• Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks. Add onion and garlic and cook for an additional minute.
• Drain off grease. Transfer mixture to slow cooker insert (I used 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.
• Add heavy cream and kale and stir to combine. Cover and cook on high for an additional 30 minutes.
• Serve topped with freshly grated Parmesan, if desired.

CROCK POT ZUPPA TOSCANA RECIPE

Steps:

• Brown the ground sausage in a large skillet and drain off any remaining fat from the pan.
• Add the ground sausage to the slow cooker. I
• Place in the minced garlic, onion, potato, salt, pepper, and broth.
• Stir to combine.
• Cook on low for 5-6 hours on low or on high for 2.5-3 hours until the potatoes are cooked through.
• Stir in the whipping cream and the chopped kale. Cover and cook on low for 30 minutes or on high for 15 minutes until the kale is cooked through.
• Stir and serve.
• Top with parmesan cheese when serving and enjoy!

CROCK POT ZUPPA TOSCANA

Steps:

• In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.
• In a crock pot, add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
• Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
• Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
• Cover crock pot and cook on HIGH for another 30 minutes.
• Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

CROCK POT ZUPPA TOSCANA

Steps:

• Brown sausage links in a sauté pan, then slice into rings.
• Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
• Add just enough water to cover the vegetables and meat.
• Cook on high 4-5 hours (low 6-8 hours) until potatoes are soft.
• 30 minutes before serving, mix flour into half and half to remove any lumps.
• Add half and half mixture and kale to the crock pot, stir.
• Cook on high 30 minutes or until broth thickens slightly.
• Add salt, pepper, and cayenne to taste.

CROCK POT ZUPPA TOSCANA RECIPE - (4.4/5)

Steps:

• Brown the sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and season to taste with salt, pepper, and any other desired spices. Serve.