This rich Italian soup, made with ground pork, potatoes and kale is sure to satisfy.
Using a slow cooker makes this low-calorie recipe easy to execute.
This comfortingSlow-Cooker Pork Zuppa(ground pork soup) is perfect for long, cold winter days.
Protein-rich ground pork gets a flavor upgrade from onion, garlic, oregano and crushed red pepper.
Keeping the skin on the red potatoes reduces prep time and adds fiber to this soup.
Keep reading for our expert tips, including a few ingredient substitutions.
Cook for 1 minute more.
Transfer to a 3 1/2- or 4-quart slow cooker.
Add 4 cups broth and 12 ounces potatoes.
If using low-heat setting, turn to high-heat setting.
In a small bowl combine 12 ounces evaporated milk and 2 tablespoons cornstarch until smooth; stir into cooker.
Stir in 2 cups kale.
Cover and cook for 30 to 60 minutes more or until bubbly around the edge of the cooker.
If desired, sprinkle with additional crushed red pepper.
Equipment
Slow cooker
Frequently Asked Questions
We use cornstarch to thicken the soup.
Cornstarch is a great option as it is a natural thickening agent.
Check out more tips onhow to thicken soupfrom our test kitchen.
An instant-read thermometer is a reliable tool to determine when pork is fully cooked.
The meat should reach an internal temperature of 145F, and the juices should run clear.
This soup, made with pork and vegetables, serves as a complete main course.
It pairs wonderfully with our Grilled French Bread or Garlicky Cauliflower Bread.
The soup can be stored in the refrigerator for approximately 3 days if kept in an airtight container.
Allow the soup to cool completely before transferring it into freezer-safe containers.
It will last for about 3 months in the freezer.
When you’re ready to use it, thaw the soup overnight in the refrigerator.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
