This classic zuppa toscana recipe is simmered in a slow cooker for a hearty, comforting meal your whole family will love. It’s a creamy, rich soup loaded full of Italian sausage, hearty vegetables, and a touch of parmesan cheese—a rustic and comforting meal that’s perfect on a cold night.
This slow-cooker Zuppa Toscana soup is a breeze to make. Other than browning the sausage, you simply dump the ingredients and go. Plus, it’s a great way to get kale in your diet without trying to down a huge bowl of greens.
Grab a crusty Italian bread at the store or make a side of garlic bread for the ultimate, cozy meal!
Why KJ Loves
Slow Cooker Zuppa Toscana Soup
I love how simple, yet how flavor-packed this soup is! The perfect soup to have simmering in the slow cooker on a chilly night. Definitely recommend some garlic bread for dunking!
Slow Cooker Zuppa Toscana Soup Ingredients
Italian sausage
Grab sausage without casings—either mild or hot, depending on how spicy you like your soup. I always go with mild!
Aromatics
Onion and garlic are the perfect aromatics for this soup.
Potatoes
Traditionally, this soup uses peeled and cubed russet potatoes. You can also use Yukon gold potatoes if needed.
Chicken stock
The brothy base to the slow cooker Zuppa Toscana soup
Heavy cream
Makes this soup extra indulgent!
Kale
Remove the stems from the kale and roughly chop it to 1-inch pieces. This will give you the best texture and flavor.
Parmesan cheese
Stirring in a bit of parmesan cheese at the end makes this slow cooker Zuppa Toscana soup extra rich. You can’t ever go wrong with a little more cheese.
How to Make Zuppa Toscana in a Slow Cooker:
1
Sauté.
Brown the Italian sausage in a medium skillet over medium heat. Add in the onion and garlic and sauté for a few more minutes.
2
Dump.
Beef is the meat people probably think of the most when they hear the term “red meat.” It’s also widely believed to be unhealthy, but eaten in moderation and taken from the right sources, it can provide some benefits.
3
Sauce it up.
Transfer the sausage and aromatics mixture to the bottom of a 6-quart slow cooker. Add in the potatoes, chicken stock, and kale. Stir it all together and get excited.
4
Cook.
Beef is the meat people probably think of the most when they hear the term “red meat.” It’s also widely believed to be unhealthy, but eaten in moderation and taken from the right sources, it can provide some benefits.
5
Cut the veggies.
Cover the Crockpot and cook the Zuppa Toscana on high for 3-4 hours or until the potatoes are fork-tender.
Then, stir in the heavy cream and parmesan cheese and cook on high for another 30 minutes or so. The soup should reduce slightly, and the heavy cream and parmesan cheese should be heated through.
Prep Zuppa Toscana for the week!
Slow Cooker Zuppa Toscana Soup is a great option for meal prep! Second or third-day soup is always the best, in my opinion. Whip up a batch of soup on a Sunday, and reheat it for a deliciously hearty, warm weekday lunch.
What to Serve With Slow Cooker Zuppa Toscana Soup
Serve Zuppa Toscana with a side of garlic bread for the ultimate, cozy meal! You could also pick up a crusty baguette at the store to make dinner super simple.
Zuppa Toscana Crockpot FAQ:
Can you cook this longer on low heat?
You can cook this Zuppa Toscana recipe on low heat for 6-8 hours if needed.
Do you have to brown the sausage before putting it into the slow cooker?
You don’t have to brown the Italian sausage for Zuppa Toscana, but I highly recommend doing so! It adds such a great layer of flavor that is hard to beat.
If your slow cooker has a sear function, you can sear the sausage in the bottom of the slow cooker before adding in the rest of the ingredients.
If you are putting the sausage into the slow cooker raw, I recommend cooking it on high for 4-6 hours to make sure that the pork is cooked all the way through (160 degrees). You will have to crumble and combine it into the soup after it is cooked.
What does “Zuppa Toscana” mean in Italian?
Zuppa Toscana is Italian for “Tuscan Soup.” It’s traditionally made with cannellini beans, veggies like potatoes and kale, and Italian bacon. We’re making it with Italian sausage for a delicious twist on the traditional recipe.
How long is Zuppa Toscana good for in the refrigerator?
Most recipes say Zuppa Toscana is good for 3-4 days—but yours may last a few days longer. The soup starts tasting even better around day 3, in my opinion!
How can I make Zuppa Toscana spicier?
To make your Zuppa Toscana spicier, try getting a spicier Italian sausage. You can also add red pepper flakes to amp up the heat.
Slow Cooker Zuppa Toscana
(2 votes, average: 5.00 out of 5)
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- Total Time: 4 hours, 15 minutes
- Yield: 8 servings 1x
Description
This classic zuppa toscana recipe is simmered in a slow cooker for a hearty, comforting meal your whole family will love. It’s a creamy, rich soup loaded full of Italian sausage, hearty vegetables, and a touch of parmesan cheese—a rustic and comforting meal that’s perfect on a cold night.
This slow-cooker Zuppa Toscana soup is a breeze to make. Other than browning the sausage, you simply dump the ingredients and go. Plus, it’s a great way to get kale in your diet without trying to down a huge bowl of greens.
Grab a crusty Italian bread at the store or make a side of garlic bread for the ultimate, cozy meal!
Ingredients
- 1 pound Italian sausage, without casings
- 1 small onion, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon salt
- 2 russet potatoes, peeled and cubed
- 32 oz chicken stock
- 1 cup heavy cream
- 2 cups kale, de-stemmed and roughly chopped to 1-inch pieces.
- 1/2 cup parmesan cheese, grated
Instructions
- Brown the Italian sausage in a medium skillet over medium heat. Add in the onion and garlic and sauté for several minutes more. Season with the salt. Transfer to the bottom of a 6-quart slow cooker.
- Add in the potatoes, chicken stock and kale, stir to combine. Cover and cook on high for 3-4 hours, or until the potatoes are fork tender.
- During the last 30 minutes of cooking, stir in the heavy cream and parmesan cheese and allow to cook on high for another 30 minutes, uncovered, or until the soup has reduced slightly and the heavy cream and parmesan cheese are heated through.
- Serve with additional parmesan cheese and garlic bread.
Notes
- Mild or hot Italian sausage can be used for this recipe depending on desired heat level. I typically choose mild!
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 376
- Sugar: 1.5g
- Fat: 28.5g
- Carbohydrates: 12.8g
- Fiber: 1.7g
- Protein: 17.1g
- Cholesterol: 92mg
Keywords: Slow Cooker Zuppa Toscana Soup
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
