Description
A lighter version of the classic Zuppa Toscana soup made in a crockpot. This healthy twist keeps the rich flavors while reducing calories and fat.
Ingredients
- 1 lb Italian turkey sausage
- 4 cups low-sodium chicken broth
- 3 cups water
- 4 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped
- 1 cup light cream
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Brown the turkey sausage in a skillet over medium heat.
- Drain excess fat and transfer the sausage to the crockpot.
- Add chicken broth, water, potatoes, onion, garlic, and red pepper flakes to the crockpot.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Stir in kale and light cream during the last 30 minutes of cooking.
- Season with salt and pepper before serving.
Notes
- Use fresh kale for best texture.
- For a dairy-free option, replace light cream with coconut milk.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian