Go Back
Creamy Crockpot Zuppa Toscana soup in a bowl. Sausage, kale, and potatoes visible.

BEST EVER ZUPPA TOSCANA

Avatar photoAmelia Chen-Morrison
This Crockpot Zuppa Toscana recipe delivers a hearty and flavorful soup that's perfect for a comforting meal. With Italian sausage, potatoes, kale, and a creamy broth, this soup is easy to make in a slow cooker and customizable to your preferences.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Italian-American
Servings 6
Calories 450 kcal

Equipment

  • crockpot
  • Skillet
  • Spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 ½ pounds russet potatoes, peeled and diced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bunch kale, stems removed and chopped
  • 1 cup heavy cream
  • Grated Parmesan cheese, for garnish optional
  • 2 tablespoons olive oil

Instructions
 

  • In a skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease.
  • Add the diced onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  • Transfer the browned sausage, sautéed onion and garlic to the crockpot. Add the diced potatoes, chicken broth, red pepper flakes, salt, and pepper.
  • Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
  • During the last 30 minutes of cooking, stir in the chopped kale.
  • Stir in the heavy cream just before serving.
  • Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese, if desired.

Notes

For best results, brown the sausage and sauté the onions and garlic before adding them to the crockpot to enhance the flavor. Use a good quality chicken broth for a richer taste. To prevent the cream from curdling, add it just before serving and avoid boiling the soup after adding it. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.