Crockpot Zuppa Toscana

Why You’ll Love This Recipe

This recipe is perfect for chilly days, meal prep, or feeding a crowd. The slow cooker method brings out all the savory flavors while keeping the ingredients tender and well-balanced. It’s creamy, comforting, and easy to customize to your dietary needs. Whether you’re making a cozy dinner or prepping lunch for the week, this soup is a satisfying favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy, ground or links with casing removed)
russet potatoes (sliced or diced)
onion
garlic
chicken broth
kale (chopped, stems removed)
heavy cream or coconut milk (for a dairy-free version)
salt
black pepper
crushed red pepper flakes (optional)
olive oil (for browning sausage)
parmesan cheese (optional, for serving)

Directions

1. In a skillet, heat olive oil over medium heat. Brown the Italian sausage until fully cooked, breaking it into crumbles. Drain excess fat if needed.
2. Add chopped onion and garlic to the skillet and cook until soft and fragrant. Transfer everything to the slow cooker.
3. Add sliced potatoes and chicken broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 4 hours, until the potatoes are tender.
5. About 30 minutes before serving, stir in chopped kale and heavy cream (or coconut milk). Season with salt, pepper, and red pepper flakes to taste.
6. Let the soup continue cooking until the kale is wilted and the soup is creamy and heated through.
7. Serve hot, optionally topped with grated parmesan cheese.

Servings and timing

This recipe serves 6 to 8 people.
Cooking time: 6-8 hours on low or 4 hours on high
Prep time: 15 minutes

Variations

• Use turkey or chicken sausage for a leaner version.
• Substitute spinach for kale if preferred.
• Make it dairy-free by using unsweetened coconut milk or cashew cream instead of heavy cream.
• Add cooked, crumbled bacon for an extra smoky flavor.
• Use sweet potatoes instead of russet potatoes for a twist on flavor and texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a pot over medium heat or in the microwave, stirring occasionally.
To freeze, allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

What kind of sausage is best for Zuppa Toscana?

Italian sausage, either mild or spicy, works best. You can also use turkey sausage for a lighter option.

Can I make this soup dairy-free?

Yes, substitute the heavy cream with unsweetened coconut milk or cashew cream.

Do I need to peel the potatoes?

Peeling is optional. Russet potatoes have thicker skins, so peel them if you prefer a smoother texture.

Can I use spinach instead of kale?

Yes, spinach can be used but should be added closer to the end of the cooking time, as it wilts quickly.

How do I thicken the soup?

For a thicker soup, mash some of the cooked potatoes into the broth before adding the cream.

Is this recipe freezer-friendly?

Yes, though the texture of the cream may change slightly after freezing. Add cream after reheating for best results.

Can I make this vegetarian?

You can use plant-based sausage and vegetable broth, and omit the meat entirely if preferred.

Can I cook this on the stovetop instead?

Yes, simmer everything in a large pot until the potatoes are tender, then stir in kale and cream.

Is this soup spicy?

It has a mild heat, especially if using spicy sausage or red pepper flakes. You can adjust the spice level to taste.

What’s the best way to serve Zuppa Toscana?

Serve with crusty bread, a side salad, or just enjoy it on its own as a filling meal.

Conclusion

Crockpot Zuppa Toscana is a flavorful, filling soup that’s incredibly easy to make and always hits the spot. Whether you stick to the classic version or add your own twist, this creamy sausage and potato soup is a must-try for anyone who loves cozy, satisfying meals with bold flavor and simple prep.

Crockpot Zuppa Toscana

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Crockpot Zuppa Toscana is a creamy, hearty soup loaded with Italian sausage, tender potatoes, and kale, all slow-cooked in a savory broth. This comforting dish is perfect for cozy dinners and is easily adaptable for dairy-free or lighter options.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

• 1 lb Italian sausage (mild or spicy, ground or casings removed)
• 4 cups russet potatoes, sliced or diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups chopped kale (stems removed)
• 1 cup heavy cream or unsweetened coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil
• Grated parmesan cheese (optional, for serving)

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Instructions

1. In a skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles. Drain excess fat if needed.
2. Add chopped onion and garlic to the skillet and cook until fragrant. Transfer mixture to the slow cooker.
3. Add potatoes and chicken broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6–8 hours or on high for 4 hours, until potatoes are tender.
5. About 30 minutes before serving, stir in chopped kale and heavy cream (or coconut milk). Season with salt, pepper, and red pepper flakes.
6. Continue cooking until kale is wilted and the soup is heated through.
7. Serve hot, topped with grated parmesan cheese if desired.

Notes

• Use turkey or chicken sausage for a leaner option.
• Spinach can be used in place of kale, added at the end.
• Add crumbled bacon for extra smoky flavor.
• Use sweet potatoes for a different flavor and texture.
• For a thicker soup, mash some potatoes into the broth before adding cream.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 65mg