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Slow Cooker Zuppa Toscana

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Slow Cooker Zuppa Toscana is a rich and comforting soup made with savory Italian sausage, tender potatoes, and fresh kale simmered in a creamy, flavorful broth. This easy slow cooker version delivers restaurant-style flavor with minimal effort.

Ingredients

  • 1 pound Italian sausage (mild or spicy)
  • 4 medium russet potatoes, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups chopped kale
  • 1 cup heavy cream
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Drain excess fat.
  2. Transfer the cooked sausage to the slow cooker.
  3. Add sliced potatoes, diced onion, minced garlic, and chicken broth. Stir to combine.
  4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.
  5. About 30 minutes before serving, stir in the chopped kale and heavy cream.
  6. Cover and continue cooking until the kale is wilted and tender.
  7. Season with red pepper flakes, salt, and black pepper to taste.
  8. Serve hot with crusty bread if desired.

Notes

  • Substitute half-and-half for a lighter version.
  • Use spicy Italian sausage for extra heat.
  • Add cooked, crumbled bacon for a smoky flavor boost.
  • Swap kale with fresh spinach for a milder green.
  • If freezing, omit the cream and add it when reheating to prevent separation.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-zuppa-toscana/