(58 votes, average: 3.81 out of 5)
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An easier version of Zuppa Toscana made in the slow cooker or crock pot. Full of Italian sausage, kale, and Creamer potatoes, it’s hearty, creamy, and perfect for fall!
Ingredients
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Preparation
In a large frying pan, brown the Italian sausage with the onion over medium-high heat (45 minutes). Add minced garlic and cook 1 minute.
Add sausage mixture, broth, potatoes, kale and salt to the Slow Cooker (4 to 6 quarts) and cook on low for 4 to 5 hours or high for about 2 hours (cooking times vary by slow cooker).
Forty-five minutes before serving, combine flour and milk with a whisk until smooth. Stir into the slow cooker with the rest of the soup ingredients. Cover and continue cooking until potatoes are cooked and soup has thickened slightly.