Zuppa Toscana

Prep Time

30 min

Cooking Time

120 min




1 pound(s) Italian Sausage (spicy)

4-6 Russet Potatoes :bite sized cubes (I like less, maybe a cup.  Less carbs)

1 Onion :minced

1/4 cup(s) REAL bacon pieces (MORE bacon!)

 2 tablespoon(s) Garlic :minced

32 ounce(s) Chicken Broth 

1/2 bunch(es) Kale (or Swiss Chard) :destem & cut/torn into bite sized pieces-about 2 cups)

1 cup(s) Heavy Whipping Cream

2 tablespoon(s) Flour (gluten-free)


Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.

Add just enough water to cover the vegetables and meat.

Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.


30 minutes before serving:

Mix flour into cream removing lumps.

Add cream and kale to the crock pot, stir.

Cook on high 30 minutes or until broth thickens slightly.

Add salt, pepper, and cayenne to taste.


I doubled the recipe, and made this in a HUGE pot on the stove.  It only took a couple of hours before adding the cream.


Recipe: My Recipes.com