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Slow Cooker Zuppa Toscana

A close-up of a bowl of slow cooker zuppa toscana with sausage, kale, and potatoes, topped with parmesan cheese.
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A creamy, hearty Tuscan-style soup with sausage, potatoes, and kale, made easily in your slow cooker.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Transfer the cooked sausage to your slow cooker. Add the chopped onion and minced garlic to the slow cooker.
  3. Pour in the chicken broth and add the cubed potatoes and red pepper flakes. Stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  5. Stir in the heavy cream and chopped kale. Cook for another 15-20 minutes on high, or until the kale is wilted and tender.
  6. Season with salt and freshly ground black pepper to taste.
  7. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese.

Notes

  • For a milder flavor, use sweet Italian sausage.
  • You can substitute half-and-half for heavy cream for a lighter soup.
  • If you don’t have kale, spinach can be used as a substitute, but add it during the last 5 minutes of cooking.

Nutrition

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