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5 from 1 vote

Slow Cooker Zuppa Toscana Soup

This Slow Cooker Zuppa Toscana Soup is made with kale, potatoes, sweet Italian sausage, and cannellini beans. It's guaranteed to warm you up on a cold day!
Course Main Dish
Cuisine Italian
Keyword comfort food, slow cooker, soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 people
Calories 242kcal

Ingredients

  • 2 medium russet potatoes (cut into cubes)
  • 1 pound sweet Italian sausage (browned and drained)
  • 3 cups kale (chopped)
  • 4 cups chicken broth
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup canned cannellini beans (drained)
  • 1/2 cup evaporated milk
  • Shredded Parmesan cheese for garnish (optional)

Instructions

  • Add potatoes, sausage, kale, chicken broth, water, and red pepper flakes into the slow cooker.
  • Stir until well combined.
  • Cover and cook on low 6 and 1/2 hours or on high for 4 and 1/2 hours.
  • Stir in the 1 cup of cannellini beans and 1/2 cup of evaporated milk for an extra 30 minutes.
  • Top each serving with shredded Parmesan cheese if desired. Serve with garlic breadsticks and a salad.

Notes

Recipe Source:
Adapted from the magazine: Fix-It and Forget-It Slow Cooker Magic, 2008 edition

Nutrition

Calories: 242kcal | Carbohydrates: 15g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 701mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2055IU | Vitamin C: 34.2mg | Calcium: 96mg | Iron: 1.9mg