slow cooker zuppa toscana recipe

Written BySheba G Updated On
slow cooker zuppa toscana recipe
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The Best slow cooker zuppa toscana recipe

I have been making Zuppa Toscana in my slow cooker for years now and it is one of those recipes that just works. It is a hearty soup with Italian sausage, potatoes, kale, and a creamy broth. My whole family loves it, even the kids who usually pick at vegetables. The best part is that you can throw everything in the slow cooker in the morning and have a hot dinner ready when you get home. It is perfect for busy weeknights or for feeding a crowd on the weekend. The ingredients are simple and the soup is filling without being too heavy. It is also a great way to get some greens in with the kale.

Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana

4.5 from 1882 votes

A creamy and hearty Italian sausage and potato soup with kale, made easy in the slow cooker. This copycat Olive Garden recipe is perfect for a comforting meal.

Prep Time15 mins
Cook Time4 hours (on low)
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 pound mild or hot Italian sausage, casings removed
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
6 cups chicken broth
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
4 cups chopped kale, stems removed
1 cup heavy cream

👨‍🍳Directions

1In a large skillet over medium heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to the slow cooker.
2Drain all but 1 tablespoon of drippings from the skillet. Add the olive oil and chopped onion, and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3Transfer the onion and garlic mixture to the slow cooker. Add the chicken broth, diced potatoes, salt, black pepper, and red pepper flakes if using. Stir to combine.
4Cover and cook on low for 4 hours or on high for 2 hours, until the potatoes are tender.
5About 15 minutes before serving, stir in the chopped kale and heavy cream. Cover and cook for another 10-15 minutes until the kale is wilted. Taste and adjust seasonings as needed. Serve hot.

🔧Equipment

Large skillet
6-quart slow cooker
Cutting board
Knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 16g

📝Notes

For a lighter version, you can use half-and-half instead of heavy cream. Also, you can add the kale stems if you like, just chop them finely. This soup stores well in the fridge for up to 3 days.

Watch Video Of How Slow Cooker Zuppa Toscana Works

This slow cooker Zuppa Toscana is a staple in my house because it is so easy to put together and always hits the spot. It is a warm, comforting meal that feels special but requires almost no effort. I hope you and your family enjoy it as much as mine does.

❓ Frequently Asked Questions About Slow Cooker Zuppa Toscana

1. Can I use a different type of sausage?

Yes, you can use turkey or chicken Italian sausage for a lighter option. Just make sure it is ground sausage without casings for easy cooking. Spicy or sweet sausage both work well.

2. Do I have to use kale?

Kale is traditional in Zuppa Toscana, but you can substitute it with spinach or Swiss chard. If using spinach, add it in the last 5 minutes of cooking as it wilts very quickly.

3. Can I make this soup dairy free?

Yes, you can replace the heavy cream with full fat coconut milk or a dairy free creamer. The taste will be slightly different but still creamy and delicious.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits. Reheat on the stovetop or in the microwave, adding a splash of broth or water to thin it out if needed.

5. Can I freeze this soup?

Yes, you can freeze it. Let the soup cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently. The cream may separate slightly, but stirring will bring it back together.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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