Description
Experience the ultimate comfort meal with this hearty Crock Pot Zuppa Toscana. This recipe replaces traditional pork with savory turkey sausage and turkey bacon, slow-cooked with tender Yukon gold potatoes, aromatic garlic, and fresh kale in a rich, creamy broth. It is a restaurant-quality, soul-warming soup that is incredibly easy to prepare for busy weeknights, offering deep, complex flavors with minimal active time. Perfect for families looking for a nutritious, crowd-pleasing dinner that tastes even better as leftovers the next day.
Ingredients
8 slices turkey bacon, cooked and chopped
1 lb mild or spicy Italian turkey sausage, browned and crumbled
4 medium Yukon gold potatoes, diced into 1-inch cubes
1 cup yellow onion, finely diced
3 teaspoons fresh garlic, minced
4 cups high-quality chicken broth
1 teaspoon cracked black pepper
0.5 teaspoon sea salt
4 cups fresh kale, chopped and stems removed
1 cup heavy cream
Instructions
Brown the turkey sausage in a skillet over medium-high heat until cooked through, then drain any excess fat.
Place the browned sausage, cooked chopped turkey bacon, diced potatoes, diced onions, and minced garlic into the slow cooker.
Pour the chicken broth over the ingredients and add the black pepper and sea salt.
Cover and cook on high for 4 hours or on low for 7-8 hours until the potatoes are tender.
Stir in the chopped kale and heavy cream about 30 minutes before serving, allowing the kale to wilt and the soup to heat through.
Serve hot, optionally topped with extra turkey bacon bits.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. You can adjust the spice level by choosing either mild or spicy turkey sausage.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg