If you love this classic favorite soup from a restaurant then you will love making your own at home! Slow Cooker Zuppa Toscana is packed full of juicy sausage, tender potatoes and tons of flavor!
Please tell me if you follow along here every week and get annoyed because I’m posting too many soup recipes. Honestly, it’s hard for me to help myself, because soups are just truly one of my favorite meals. They are easy to make, filling and everyone in my family tends to have a favorite. And now that we’re hitting our first freeze of the season, I’m going full force on making soups several times a week around here. Chili is still a stand by favorite, but I like to mix things up a bit from time to time too. After a recent dinner out at a restaurant I realized there was one soup I’d yet to make, Slow Cooker Zuppa Toscana.
So I’m going to be completely honest, this is not a soup I would just love to eat again and again, only because I’m just not a huge fan of sausage (I think it’s the fennel that turns me off). But my family seriously loves this stuff! It’s perfect for making them when I’m headed out for the evening (rare) or for a weekend pot-luck style lunch that we tend to enjoy.
If you’re a soup-a-holic like me, I highly suggest picking yourself up a multi-cooker so that you can brown your meat and then throw the remaining ingredients right in the same pot. This makes it easy to prep in the morning before work and easily come home to a nice dinner without extra dishes to clean up.
Slow Cooker Zuppa Toscana
Ingredients
- 1 pound Italian Sausage
- 1/2 pound Yukon gold potatoes
- 1/2 sweet yellow onion (chopped)
- 3 cloves garlic (minced)
- Red pepper flakes or cayenne pepper
- 1 cup frozen kale
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 pieces thick cut cooked bacon (chopped)
- Salt and pepper
Instructions
- Add ground sausage to multi cooker or skillet over medium high heat and cook through
- Transfer to slow cooker
- Scrub and dice potatoes and add to slow cooker along with diced onion, garlic and red pepper flakes
- Add kale and chicken broth and cover and cook on high for 3-4 hours or low for 6-8
- Stir in cream, cooked bacon and salt and pepper to taste
Notes
Nutrition
A similar soup my family enjoys….
Slow Cooker Sausage and Potato Chowder
Or if you’re more like and and would prefer some milder hamburger…
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Hi, Jennifer!
DEFINITELY keep the soup recipes coming. So nice to have them for lunches and winter comfort :0)
Thank you so much Reenie!
Can this soup be cooked on stovetop?
Yes! Unfortunately I haven’t tested it to give you specific instructions, but use your best judgment on adjusting the recipe and let us know if you give it a try!
Made this the other day with spinach, it was AMAZING!!!!! Did not thicken it, but might try that next time (of which, there most definitely will be)!!!!
Thanks for the amazing recipe!!!
We’ve made this three times in the last month!! It’s such an awesome recipe and there are very little leftovers left each time. Two thumbs up!!
Jennifer, I can’t wait to try this recipe! It looks delicious! My Hubs would prefer ground beef and we source from a local grass-fed farm. Since this recipe allows for customization (as all recipes do), the sodium content is totally in our control. Since Hubs has marginal high BP I always know to be mindful of watching the salt when cooking anything. Your recipe is spot on. Thank so much for posting it. I know it will be a fall and winter hit with my Meat and Potatoes man!
I think subbing out the ground beef will be perfect!
The sodium in this recipe is through the roof. I used hamburger instead of sausage and salt free chicken stock adding a dash of salt at the end. Now I can eat this soup.
Hi Chris. So glad you were able to make modifications to the recipe to fit your dietary needs. Hope you enjoyed the recipe.