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Slow-Cooked Tuscan Soup

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PREP TIME
20 min
COOKING TIME
220 min
TOTAL TIME
240 min
SERVINGS
8 servings
Dinner Italian
Slow-Cooked Tuscan Soup
Ingredients
  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 4 large russet potatoes, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch red pepper flakes
  • 1 (32 ounce) container chicken broth
  • 2 cups water, or as needed
  • 1 cup heavy whipping cream
  • 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
  • 1/4 cup shredded Parmesan cheese
Instructions
1
Preheat a large skillet over medium-high heat and bring it to a high temperature. Sear the sausage in the hot skillet, stirring constantly until it reaches a browned and crumbly state, approximately 5 to 7 minutes. Add sliced onions and minced garlic; sauté until the onions are tender and have lost their raw appearance, around 3 to 5 minutes. Remove excess grease from the skillet.
2
Place diced potatoes in a slow cooker; add cooked sausage and sautéed onion mixture. Add a pinch of salt, a few grinds of black pepper, and some red pepper flakes for flavor. Pour in chicken broth until the potatoes are completely submerged, then add up to 2 cups of water. Gently stir the mixture and cover the slow cooker.
3
Cook on Low for 5 to 6 hours or High for 3 to 4 hours, allowing the flavors to meld together.
4
Stir in a generous amount of heavy cream and combine it with the kale, ensuring they are well incorporated. Cover the slow cooker again and cook on High until the flavors have melded together, approximately 30 minutes more.
5
Finish with a sprinkle of Parmesan cheese for a touch of elegance.