Polska Toscana (Slow Cooker Kielbasa & Potato Soup)
Polska Toscana is a smoky, veggie-packed, Polish-inspired twist on classic Zuppa Toscana. Kielbasa, potatoes, spinach, tomatoes, and garlic simmer into a rich broth that feels rustic, hearty, and full of depth. It’s simple to prep, slow-cooked for big flavor, and finishes with fresh Parmesan for the perfect cozy bowl.
Equipment
- Slow Cooker
- Skillet
- Knife & cutting board
- Measuring spoons
Ingredients
- 16 oz Polska keilbasa sliced and browned
- 1 tbsp Olive oil for browning
- 1 Yellow Onion sliced
- 12 oz Frozen Peas and Carrots
- 6 oz Frozen Spinach
- 1 lb Baby Potatoes
- 15 oz Crushed tomatoes
- 6 c Water
- 4-6 tsp Homemade Chicken bouillon
- 2 tbsp Worcestershire sauce
- 1-2 tbsp Homemade Seasoned salt
- 1 tbsp Garlic minced
- 1½ tsp Garlic powder
- 1½ tsp Onion powder
- 1 tsp Turmeric powder
- ½ tsp Cumin
- 1 tsp Parsley
- 1 tsp Oregano
- 1 tsp Black Pepper
- ¼-½ c Fresh Parmesan grated
Instructions
- Brown kielbasa in olive oil until the edges caramelize. Transfer to the slow cooker.
- Deglaze the skillet with a splash of water, scraping up the browned bits, and pour into the slow cooker.
- Add all remaining ingredients.
- Cook on HIGH for 4½ hours (onions will still have a little bite) or LOW for 8 hours, or until the vegetables are tender.
