Ingredients:

  • 1 lb Italian Sausage (mild or hot), casings removed
  • 4 slices thick cut Bacon, diced
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 5 lbs Yukon Gold Potatoes, scrubbed and diced into 1/2-inch cubes
  • 4 cups low sodium Chicken Broth
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • Salt and Black Pepper, to taste
  • 5 oz Curly or Lacinato Kale, destemmed and roughly chopped
  • 1 cup Heavy Cream (full fat recommended)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for serving

Instructions:

  1. In a large, heavy-bottomed skillet, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
  2. Add the crumbled Italian sausage to the skillet and cook until nicely browned. Drain off excess fat. Add the chopped onion to the sausage mixture and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  3. Transfer the cooked sausage/onion mixture, the cooked bacon bits, diced potatoes, chicken broth, Italian seasoning, thyme, and red pepper flakes into the slow cooker insert. Season lightly with salt and pepper.
  4. Cover and cook on Low for 7 hours or High for 4 hours, or until the potatoes are fork-tender.
  5. About 30 minutes before serving, stir in the chopped kale and allow it to wilt into the hot liquid.
  6. Once the kale has wilted, turn the slow cooker to the Keep Warm setting (or turn off if using High setting). Stir in the heavy cream and grated Parmesan cheese until fully incorporated and the soup is creamy. Taste and adjust salt/pepper as needed.
  7. Ladle the Slow Cooker Zuppa Toscana into bowls and top generously with extra Parmesan cheese before serving hot with crusty bread.