Hearty Slow Cooker Zuppa Toscana Soup

There’s something so comforting about a warm bowl of soup, especially when the weather turns chilly. I’ve always loved making soups at home, but standing over the stove for hours isn’t always practical with our busy family schedule. That’s exactly why this slow cooker zuppa toscana has become a regular in our weekly rotation.

I started making this soup a few years ago when I wanted to recreate that famous restaurant version we all know, but with less fuss. Now, I just toss everything in the slow cooker in the morning, and by dinner time, the whole house smells amazing. My kids actually get excited when they come home and catch that first whiff of Italian sausage and potatoes simmering away.

If you’re looking for a hearty, filling soup that practically makes itself, this recipe is for you. It’s creamy, loaded with good stuff, and tastes even better the next day – if there are any leftovers, that is!

What Kind of Potatoes Should I Use?

For this hearty soup, you’ve got two great potato options that’ll work really well – Russet or gold potatoes. Russets are the classic choice because they break down a bit during cooking, which naturally helps thicken the soup and gives it that cozy, homestyle texture. Gold potatoes (like Yukon Gold) will hold their shape better and have a naturally buttery, creamy flavor that works beautifully in this recipe. Just make sure to cut your potatoes into evenly-sized cubes (about 1-inch pieces works well) so they cook at the same rate. If you’re prepping ahead, keep your peeled and cut potatoes in cold water to prevent browning, but be sure to drain and pat them dry before adding them to your soup.

Options for Substitutions

This cozy soup recipe can be adapted with several easy swaps if you’re missing something:

• Italian sausage: If you can’t find Italian sausage, use ground pork mixed with 1 teaspoon Italian seasoning, 1 teaspoon fennel seeds, and ½ teaspoon garlic powder. Ground turkey or chicken can work too, just add the same seasonings plus 1 tablespoon olive oil for richness.
• Kale: Not a kale fan? Swiss chard or spinach make great alternatives. If using spinach, add it during the last 5 minutes of cooking since it wilts much faster than kale.
• Cream: For a lighter version, use half-and-half or whole milk. For dairy-free options, try full-fat coconut milk (though it will add a slight coconut taste) or cashew cream.
• Chicken broth: Vegetable broth works just fine here. If using regular broth instead of low-sodium, reduce the added salt in the recipe.
• Potatoes: Both Russet and gold potatoes work great, but red potatoes are also fine. Just avoid waxy potatoes as they won’t give you that nice, creamy texture.
• Parmesan cheese: Romano or Pecorino cheese can step in for Parmesan. If you need a dairy-free option, try nutritional yeast for a similar savory flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker zuppa toscana is adding all ingredients at once – instead, brown the sausage and onions first to develop deeper flavors and prevent a greasy soup surface. Another common error is adding the cream and kale too early in the cooking process, which can cause the cream to separate and the kale to become mushy – these ingredients should only be stirred in during the last 30 minutes of cooking. To keep your potatoes from becoming too soft and falling apart, cut them into larger, evenly-sized chunks (about 1-inch cubes) and avoid stirring the soup too frequently during cooking. For the best flavor development, resist the urge to lift the slow cooker lid too often, as this can add an extra 15-20 minutes to your cooking time with each peek.

What to Serve With Zuppa Toscana?

This hearty Italian soup practically begs for some crusty bread on the side – I love serving it with warm focaccia or a chunk of rustic Italian bread for soaking up all that flavorful broth. Since the soup is pretty rich with sausage and cream, a light mixed green salad dressed with lemon and olive oil makes a perfect partner to balance things out. For a complete Italian-inspired meal, you might want to start with some marinated olives or a simple bruschetta, then dig into your soup with bread for dipping. If you’re feeding a bigger crowd, a plate of grilled vegetables on the side works great too!

Storage Instructions

Keep Fresh: This cozy Zuppa Toscana can hang out in your fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just keep in mind that the kale might soften a bit more over time.

Freeze: If you want to freeze this soup, it’s best to do it before adding the cream and kale. Store the base in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, then add fresh cream and kale while reheating.

Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If using the microwave, heat in short intervals, stirring between each one. You might need to add a splash of broth if it’s thickened up too much in storage.

Preparation Time	15-20 minutes
Cooking Time	120-300 minutes
Total Time	135-320 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 110-120 g

Ingredients

• 375 grams of italian sausage meat (without casings, mild or spicy, approximately ¾ lb)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3 cups chicken broth (low sodium)
• 1½ lbs of russet or gold potatoes (about 4 medium, peeled and cubed)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• A pinch of red pepper flakes (optional, for extra heat)
• ¾ cup cream (10-30% fat)
• 2 cups kale, roughly chopped
• ¼ cup grated parmesan cheese

Step 1: Brown the Sausage and Onion

In a large frying pan, brown the Italian sausage together with the chopped onion over medium-high heat for 4-5 minutes.

Make sure the sausage is nicely browned and the onions are softened.

Then, add the minced garlic and cook for an additional minute until fragrant.

Step 2: Prepare the Slow Cooker

Transfer the browned sausage mixture to your Slow Cooker (4-6 quarts).

Add in the broth, chopped potatoes, salt, pepper, and a pinch of pepper flakes for a touch of heat.

Stir all the ingredients together to combine them evenly.

Step 3: Cook the Base

Set your Slow Cooker to cook on Low for 4-5 hours or on High for about 2 hours, keeping in mind that cooking times can vary depending on your specific slow cooker model.

Allow the ingredients to cook until the potatoes become tender.

Step 4: Add Final Ingredients

Once the potatoes are tender, stir in the chopped kale, cream, and some grated Parmesan cheese.

Mix well to ensure everything is combined and the kale wilts slightly in the heat.

Step 5: Adjust and Serve

Taste your dish and adjust the seasonings as needed to match your taste preferences.

Once the flavors are balanced and to your liking, your dish is ready to be served warm.

Enjoy your hearty and flavorful meal!