Slow Cooker Zuppa Toscana

Make this tasty Slow Cooker Zuppa Toscana Recipe at home and save yourself the wait at the restaurant! Each hearty bowl of this delicious Italian-inspired soup is filled with sausage, potatoes, leafy kale, and a creamy broth. 

What is Zuppa Toscana?

Zuppa Toscana is a thick Italian soup designed to be served with leftover bread. Its name means “Tuscan soup” and it is also recognized by the name “bread soup” in Italy’s Tuscan region. Zuppa Toscana combines sausage, bacon, and veggies in a creamy and flavorful base.

Some say Zuppa Toscana originated from Tuscany while others say it originated from a popular Italian restaurant chain. Whether or not it is completely authentic to Italy, it is sure to be a family favorite! 

What’s To Love About This Recipe 

• Zuppa Toscana is well-known – for good reason! This recipe is simply delicious and appeals to even non-soup eaters! It’s full of protein and even the veggies are hard to resist in such a flavorful base.
• Because this easy Zuppa Toscana recipe is naturally gluten-free, it’s great to serve at a large gathering or to take someone with gluten-free needs. (Disclaimer –  always check all packaged ingredients to be sure.)
• This recipe is very easy to assemble and can simmer for hours. By adding the cream near the end of the cooking time, you won’t have to worry about overcooking.
• This is a restaurant-quality meal made from the comfort of your own kitchen! It’s perfect for serving guests or for when you need an extra filling meal.

Ingredients Needed

• Italian Sausage – If you use Italian sausage links, remove the casing (if present) and smash the links with a fork or spatula in the skillet. My kids don’t really enjoy sausage, so if you are the same you can swap out the meat. I recommend ground pork, but chicken or turkey would work too.
• Yukon gold potatoes – You’ll need approximately 3-4 medium-sized potatoes to equal 1 ⁄ 2 pound of diced potatoes. This variety works best in this soup recipe since it is slightly waxy and maintains the texture well in slow cooking. No need to peel the potatoes!
• Sweet yellow onion –  Chop one sweet yellow onion.
• Garlic – If you have them, fresh minced garlic cloves add lots of signature flavor. However, if you have jarred minced garlic on hand, that works too!
• Seasonings – Red pepper flakes or cayenne pepper add just a hint of spice. Add salt and pepper to taste at the end.
• Kale – Use frozen kale for freshness and tenderness! Frozen veggies are already partially cooked so this helps the kale not be too tough when cooked in soup. 
• Chicken broth – Broth adds to the rich, flavorful soup base.
• Heavy cream – The ultimate necessity for Zuppa Toscana!
• Bacon – For convenience, use 2 slices of precooked thick-cut bacon. Chop or crumble it up into small pieces to add at the end of cooking. 

How To Make Zuppa Toscana In The Slow Cooker

1. Start by adding the sausage to a multi cooker or skillet over medium-high heat, breaking it into crumbly pieces, and cooking through.

2. Transfer the sausage to the slow cooker.
3. Scrub and dice the potatoes and add them to the slow cooker with diced onion, garlic, and red pepper flakes.
4. Add kale and chicken broth, cover, and cook on high for 3-4 hours or low for 6-8 hours.

5. Finally, stir in cream, cooked bacon, and salt and pepper to taste.

Recipe Substitutions and Variations 

• For added nutrition and protein, use chicken bone broth. Bone broth contains healthy fats and collagen!
• Instead of Italian sausage, swap the meat for ground pork, chicken, or turkey.
• Use turkey bacon instead of the thick-cut pork bacon if you prefer.
• If you’d like a lower-carb version of this soup, omit the potatoes and swap small chopped cauliflower florets.
• The kale works well for this recipe because it holds its texture in the hearty soup. If you don’t care for kale though, feel free to substitute frozen (defrosted) or fresh spinach. I suggest adding it to the slow cooker in the last 30 minutes.
• Top soup with fresh shredded or shaved parmesan cheese. 

What To Serve With Zuppa Toscana

There’s no better pairing than a hearty soup with a fresh side salad! Try a classic Caesar salad or a fresh Wedge Salad with Herbed Buttermilk Dressing. Or, mix up a quick dressing with my Easy Homemade Italian Dressing Mix and drizzle it over fresh greens and garden vegetables.

Since Zuppa Toscana was designed to be served with bread, you can’t go wrong with your favorite breadsticks or whole-grain dinner roll.

Something about a big comforting soup inspires the need for a homey dessert to go with it. Slow Cooker Peach and Cherry Cobbler would certainly do the trick!

Storing and Reheating

Store leftover soup in the fridge for up to 3 days. I recommend reheating on the stove or microwave for short increments, stirring in between.

Freezing leftover soup is a great option for lunches or a quick dinner when you need it! Use individual freezer-safe containers or my favorite, Souper Cubes, to freeze leftover Zuppa Toscana for up to 3 months. Defrost and reheat on the stove.

Slow Cooker Zuppa Toscana Recipe

Jennifer Draper

Make this tasty Slow Cooker Zuppa Toscana Recipe at home and save yourself the wait at the restaurant! Each hearty bowl of this delicious Italian-inspired soup is filled with sausage, potatoes, leafy kale, and a creamy broth.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 4

Calories 646 kcal

Equipment

• skillet or multicooker
• Slow Cooker

Ingredients

  

1x2x3x

• 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 sausage to multi cooker or skillet over medium-high heat, breaking it into crumbly pieces and cooking through
• Transfer the sausage to the slow cooker
• Scrub and dice potatoes and add them to slow cooker with diced onion, garlic, and red pepper flakes
• Add kale and chicken broth, cover, and cook on high for 3-4 hours or low for 6-8 hours
• Finally, stir in cream, cooked bacon, and salt and pepper to taste

Notes

• Store leftover soup in the fridge for 3 days, or in Souper Cubes in the freezer for up to 3 months.
• If you choose sausage links with casing, remove it before crumbling the meat in the skillet.
• To thicken the soup, whisk together a slurry of equal parts water and flour or cornstarch. Add 1 tablespoon at a time to the soup and allow it to heat thoroughly. Repeat as needed until you reach the desired thickness.

Nutrition

Calories: 646kcalCarbohydrates: 16gProtein: 24gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 132mgSodium: 1005mgPotassium: 778mgFiber: 2gSugar: 2gVitamin A: 2119IUVitamin C: 31mgCalcium: 102mgIron: 2mg

Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!

Important nutritional disclaimer

Zuppa Toscana FAQs 

• How can I make my Zuppa Toscana thicker? To thicken the soup, make a slurry (equal parts water and flour) from flour, gluten-free flour, cornstarch, or tapioca flour and stir it into the soup. Start with 1 tablespoon of slurry and add as needed while allowing it to heat through.
• Is Zuppa Toscana gluten-free? Yes, this recipe is naturally gluten-free, but always check all packaged ingredients to ensure there are no contaminants or other ingredients containing gluten.
• Can Zuppa Toscana be made on the stovetop? Yes, Zuppa Toscana can also be made on the stovetop! Follow these steps:
  • Add sausage to skillet over medium-high heat, breaking it into crumbly pieces and cooking through. Transfer to a large pot or Dutch oven on the stove. 
  • Add the diced onion, garlic, and red pepper flakes and sauté until the onions are translucent.
  • Scrub and dice potatoes and add them to the pot along with kale and chicken broth. Bring to a boil, then reduce to a simmer until the potatoes are fork-tender (usually between 20-30 minutes).
  • Then, stir in cream, cooked bacon, and salt and pepper to taste.
• Do I have to use kale in Zuppa Toscana? You do not have to use kale in this recipe. It is a great choice for a hearty soup, but feel free to add spinach instead. Add the spinach (fresh or frozen) in the last 30 minutes of cooking.
• Can this Zuppa Toscana be made dairy-free? If you’d like to make dairy-free Zuppa Toscana, substitute coconut milk or another dairy-free milk option instead of the cream.

More Slow Cooker Soup Recipes

• Slow Cooker Chicken and Gnocchi Soup
• Slow Cooker Stuffed Pepper Soup
• Slow Cooker Creamy Chicken Tortellini Soup
• Slow Cooker Chicken Noodle Soup
• Slow Cooker Spaghetti and Meatball Soup
• Slow Cooker Chicken and Sweet Potato Chowder