Zuppa Toscana Soup

This slow cooker recipe is going to leave you wanting seconds with its blend of oregano, broth, sausage, and more! 

Zuppa Toscana Soup

  • 1/2 cup diced onion
  • 1 pound sausage
  • 3 garlic cloves (minced)
  • 1/2 tsp. dried oregano
  • 1 pound potatoes, cut into bite-sized pieces
  • 6 cups chicken broth
  • 3 cups baby spinach
  • 1 cup half and half
  • to taste salt and pepper
Zuppa Toscana Soup
Total Time: varies

Nutrition

Servings: about 10 cups

APPROXIMATE NUTRITION INFORMATION PER 1 CUP: 224 calories; 15 g fat; 5.9 g saturated fat; 40 mg cholesterol; 329 mg sodium; 13 g carbohydrate; 1.2 g fiber; 2.7 g sugar; 11 g protein

Directions

Slow Cooker Directions

1.   In a large pan over medium heat, sauté onion and sausage until sausage is cooked through, 5–8 minutes. Add garlic and sauté for an additional 1 minute.

2.   Add sausage mixture, oregano, potatoes and broth to a large slow cooker.

3.   Cook until potatoes are tender, HIGH for 3–4 hours or LOW for 7 hours. Stir in remaining ingredients and serve.

Instant Pot® Directions

1.   Set Instant Pot to SAUTE and cook onion and sausage until sausage is cooked through, 5–8 minutes.

2.   Add garlic and sauté for an additional 1 minute.

3.   Add oregano, potatoes and chicken broth. Set Instant Pot to MANUAL for 5 minutes. Quick-release pressure. Stir in remaining ingredients and serve.

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