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Some of you may be familiar with a soup that is similar to this at a famous Italian Chain restaurant that exists primarily in the US. They may serve addictively hot and garlicky breadsticks. And the soup that I’m talking about may be allegedly from Tuscany, but truth be told, that soup doesn’t exist. Zuppa Toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon). In the US, you can find it missing the majority of these things and mostly featuring Italian Sausage, potatoes, kale or escarole, chicken stock and onions. It is topped with parmesan cheese and served with hearty bread.

I’m guilty. I’m guilty of going to this famous restaurant and ordering this soup. Dad was an intense fan of this restaurant. He claimed it to be his favorite. And it always made his day when he got to go there, which he would probably say wasn’t enough. I crushed his world a few years back when I informed him that their food wasn’t being made from scratch by little Italian Grandmother’s. For lack of better terms, it went over like a wet fart in church. He was soooo mad at me for a bit. Every time a commercial would come on for this restaurant, he’d sit, shake his head and tell me that he still liked it. There were a few guilty pleasures that I enjoyed there, but I wasn’t denying him of the restaurant. I just informed him of the lack of authenticity that existed there. When we went together, I almost always ordered this soup.

I started my own version of this and kept the basics of the Italian Sausage, Kale/Escarole, Potatoes and chicken stock. I added though peppers and onions, kicked up the spice with roasted red pepper flakes and added a bit of heavy cream to add some creaminess.

Taking it one step further, I threw all these things into a crockpot. This soup is so perfect for setting up in the morning and coming home to it being dinner after a day. Or for now, set up in the morning and handle what you need to do while home schooling, zooming, conferencing and then having dinner made when it’s done.

Partially sear your sausage in a saute pan to lock in some moisture by browning it a bit.

I chose kale for this as opposed to escarole for a bit more nutrients. Chiffonade or cut the kale into strips.

Pile everything into your slow cooker except the heavy cream. Cook on low for 6-8 hours or high for 4 hours.

Serve this with parmesan cheese and a big piece of crusty bread! This will fill you up, warm you from the inside and be perfect to cozy up to on a cold night.

Slow Cooker Italian Sausage and Potato Soup

Makes 3 Quarts

  • 1 lb Italian Sausage, Ground, Mild or Spicy
  • 2 lbs Yukon Gold Potatoes, sliced
  • 1 Bag of Frozen Peppers & Onions, Fire Roasted
  • 3 cups Kale or Escarole, chiffonade or sliced thinly
  • 2 quarts low sodium Chicken Stock
  • 1 Tbsp Roasted Red Pepper Flakes
  • Salt & Pepper to taste
  • 1 cup Heavy Cream
  • Parmesan Cheese to Garnish

Sear Italian Sausage in a saute pan lock in moisture. Drain excess oil and place sausage in slow cooker.

Add potatoes, kale, peppers, onions and chicken stock into slow cooker.

Season with pepper flakes, salt and pepper.

Cook on low for 6 hours or high for 4 hours.

Before serving, add heavy cream and heat for another 10 minutes.

Serve hot with parmesan cheese.