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.
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!
- 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
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
To thicken the soup even more, you can whisk 2 tablespoons cornstarch or flour mixed with an equal amount of water and then slowly stir into soup. Let heat through an additional 30 minutes on high to thicken.
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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I used hot italian sausage and slipped the red pepper flakes.
Soooooo I’m sure you put the broth in with the potatoes and meat but it does not say just wanted to Let you know so you can add
What can I use instead of kale?
Spinach added at the end would probably work.
Is this gluten free?
I would check the sausage and bacon package to ensure they are gluten free and, of course, leave out the flour.
My new favorite soup! I did add carrots for an extra vegetable ???.
Yum! So glad you liked it, Ashley!
I have a question on step five–do you do this at the end? Or at the beginning?
At the end! I use already cooked bacon and add it at the end so it doesn’t get too soft, but you could do either. Hold of until the end for the cream, so it doesn’t curdle.
Another soup fan here. I live in Belize so it’s hot! A recipe like this is wonderful cause you don’t heat up the kitchen, and you have a hot meal. Just tend to eat less. Keep soups coming
Yay! I like soups year round so I agree! 🙂
WHAT DO YOU DO WITH THE BACCON?
Hi Donald! It goes in during step 5! Enjoy 🙂