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Slow cooker Zuppa Toscana served in a rustic bowl with creamy broth, Italian sausage, potato slices, and wilted kale, garnished with Parmesan and red pepper flakes

Slow Cooker Zuppa Toscana

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 480 kcal

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Wooden spoon
  • Sharp knife or mandoline slicer
  • Measuring cups and spoons
  • Ladle

Ingredients
  

Main Ingredients

  • 1 lb hot Italian sausage bulk or removed from casing
  • 1 lb mild Italian sausage bulk or removed from casing
  • 4 medium russet potatoes sliced into ¼-inch rounds, unpeeled
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 6 cups chicken broth low-sodium recommended
  • 1 tsp crushed red pepper flakes adjust to taste
  • 1 tsp Italian seasoning
  • ½ tsp black pepper freshly cracked
  • ½ tsp kosher salt plus more to taste
  • 1 cup heavy cream added in last 20-30 minutes
  • 4 cups Tuscan kale also called lacinato or dinosaur kale, stems removed, roughly chopped
  • 4 strips bacon optional, cooked and crumbled for garnish
  • ½ cup Parmigiano-Reggiano freshly grated, for serving

Instructions
 

Brown the Sausage

  • Heat a large skillet over medium-high heat. Add the hot and mild Italian sausage and cook, breaking it up with a wooden spoon, for 8-10 minutes until deeply browned and caramelized. Drain off excess grease, leaving about 1 tablespoon in the pan.
  • Add the diced onion to the skillet with the sausage and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Transfer everything to the slow cooker.

Build the Slow Cooker

  • Add the sliced russet potatoes to the slow cooker over the sausage mixture. Pour in the chicken broth. Add crushed red pepper flakes, Italian seasoning, black pepper, and salt. Stir gently to combine.
  • Place the lid on the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are completely tender when pierced with a fork.

Finish with Cream and Kale

  • In the last 20-30 minutes of cooking, stir in the heavy cream and the chopped Tuscan kale. Replace the lid and allow the kale to wilt and the cream to warm through — about 20 minutes on LOW or 15 minutes on HIGH.
  • Taste the soup and adjust seasoning with additional salt, black pepper, or red pepper flakes as needed.

Serve

  • Ladle the Slow Cooker Zuppa Toscana into bowls. Top each serving with freshly grated Parmigiano-Reggiano, crumbled bacon if using, and an extra pinch of red pepper flakes. Serve immediately with crusty bread or cheese bread for dipping.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens as it sits — add a splash of chicken broth when reheating. Freezing: Freeze the soup base (before adding cream and kale) for up to 3 months. Thaw overnight in the fridge and stir in fresh cream and kale when reheating on the stovetop. Make-Ahead Tip: Brown the sausage the night before and refrigerate. In the morning, add everything to the slow cooker and let it run all day. Spice Level: For extra heat, use all hot Italian sausage and double the red pepper flakes. For a mild version, use all mild sausage and skip the flakes.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 22gFat: 32gSodium: 920mgFiber: 3gSugar: 4g
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