Slow Cooker Zuppa Toscana Soup

5 from 8 votes

Slow Cooker Zuppa Toscana is packed with tender kale, savory Italian sausage, Yukon gold potatoes, and a rich, creamy broth. Finish with crispy bacon and Parmesan for a delicious meal.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: slow cooker zuppa toscana soup, zuppa toscana soup

Servings: servings

Author: Chelsea Lords

Cost: $14.92

Equipment

Ingredients

1 tablespoon olive oil
1 pound ground Italian sausage mild or hot
1 cup finely diced yellow onion 1 onion
1 tablespoon minced garlic
2 tablespoons flour
1 (32-ounce) container chicken stock or broth
1-1/2 pounds gold potatoes diced to 1/2-inch pieces (4 cups)
1/4 teaspoon red pepper flakes optional
1/8 teaspoon dried thyme optional
Salt and pepper to taste
1 cup heavy cream
2 packed cups chopped kale
8 slices bacon cooked and diced
Freshly grated Parmesan cheese optional
Hearty buttered bread optional

US - Metric

Instructions

Heat a large pot over medium-high heat. Add olive oil and sausage. Let it cook for 1 minute, then break it up with a wooden spoon. Cook until deeply browned. Transfer to slow cooker, leaving grease behind.
In the same pot, add onions (add a drizzle of oil if needed) and cook for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in 1/2 cup of chicken stock until thickened. Use a spatula to scrape this mixture from pot to slow cooker.
Add remaining stock, potatoes, red pepper flakes, and thyme to the slow cooker. Stir well.
Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
Stir in kale and heavy cream. Cover and cook for another 5–10 minutes. Taste and adjust seasoning.
Top with crispy bacon and Parmesan, and serve with toasted buttered bread.

Video

Notes

Potatoes: Baby gold potatoes are great—they’re flavorful and don’t need peeling thanks to their tender skin. If you’re using russet potatoes, be sure to peel them first.

Storage: To store leftover Zuppa Toscana Soup, let it cool, then transfer to an airtight container and keep it in the fridge for 3–4 days. When reheating, warm it on low and stir often to avoid boiling. To freeze, transfer to an airtight bag and thaw in the fridge overnight.

Nutrition