There is a specific kind of magic that happens when you walk through the door after a long day, and the house already smells like dinner. Get ready to ditch the restaurant waitlist! I completely fell in love with this soup years ago at a specific popular Italian chain, but my wallet (and my desire to stay in sweatpants) begged me to find a homemade solution. That is precisely when I started experimenting with this Slow Cooker Zuppa Toscana.
Although there are plenty of stovetop versions available, I wanted a hands-off approach that allowed the flavors to meld deeply over several hours. This recipe delivers a glossy, decadent broth that packs a punch without requiring you to stand over a hot stove all afternoon. It’s perfectly refreshing thanks to the kale, yet totally crave-worthy because of the spicy sausage and tender potatoes. Plus, you can whip this up in 15 minutes or less of active prep time!
Table of Contents
Creamy Slow Cooker Zuppa Toscana
Ingredients
- 1 lb ground spicy Italian turkey or beef sausage substitute mild if preferred
- 8 slices beef bacon diced
- 1 medium yellow onion peeled and diced
- 2 cloves garlic minced
- 32 oz chicken stock
- 4 large russet potatoes peeled and diced into ½-inch pieces
- 1 cup heavy cream
- 2 Tbsp flour or cornstarch for thickening
- ½ bunch kale de-stemmed and torn into bite-sized pieces
- Salt and pepper to taste
- Pinch red pepper flakes optional, for extra heat
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat with a drizzle of oil. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain excess grease and transfer to a plate.
- Crisp the Bacon: In the same skillet (don’t wash it!), add the diced beef bacon. Fry until crispy (4-5 minutes). Remove with a slotted spoon and set aside with the sausage. Tip: Reserve a generous amount of bacon for topping later!
- Sauté Aromatics: Add the diced onion to the skillet and cook until softened (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Slow Cook: Transfer the sausage, onion, and garlic to the slow cooker. Add diced potatoes and chicken stock (ensure potatoes are covered). Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until potatoes are fork-tender.
- Make it Creamy: About 30 minutes before serving, whisk the heavy cream and flour (or cornstarch) together in a small bowl until smooth. Pour into the slow cooker and stir well.
- Add Greens: Stir in the torn kale. Cover and cook on HIGH for 30 minutes to thicken the soup and wilt the kale.
- Serve: Season with salt, pepper, and red pepper flakes. Ladle into bowls and top with the reserved crispy bacon. Enjoy!
Nutrition
Ingredients
Here is everything you need to build this vibrant Crockpot Zuppa Toscana. I’ve kept the list simple to ensure it’s approachable for a busy weeknight.
- 1 lb ground spicy Italian turkey or beef sausage (mild can be substituted if you prefer less heat)
- 8 slices of beef bacon, diced
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic, minced
- 32 oz chicken stock
- 4 large russet potatoes, peeled and diced into ½-inch pieces
- 1 cup heavy cream
- 2 Tbsp flour or cornstarch (essential for thickening)
- ½ bunch kale (a couple of handfuls), de-stemmed and torn into bite-sized pieces
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional, for an extra kick)
Instructions
Here are the steps to achieving that silky, rich texture everyone loves. Don’t worry, it’s easier than it looks!
- Brown the Sausage. Heat a large skillet over medium-high heat with a slight drizzle of oil. Add the spicy Italian sausage and cook, breaking it up with a wooden spoon as it browns. This usually takes about 5-7 minutes. I recommend taking the time to get a good sear here because it adds a depth of flavor that slow cooking alone can’t quite replicate. Once fully cooked and nicely browned, drain any excess grease thoroughly and transfer the cooked sausage to a plate.
- Cook the Bacon. In the same skillet, no need to wash it! Use the residual grease to fry the diced beef bacon. Cook it until it’s crispy, which should take about 4-5 minutes. The salty, smoky flavor this adds is absolutely non-negotiable for me. Remove the bacon with a slotted spoon and set it aside on the plate with the sausage. Be sure to reserve most of this crispy goodness for topping the soup later.
- Sauté Aromatics: Add the diced onion to the skillet and cook for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute, until it becomes fragrant. This quick sauté wakes up the aromatics before they are added to the slow cooker.
- Assemble in Slow Cooker: Transfer the cooked sausage, onion, and garlic mixture to your slow cooker. Add the diced russet potatoes and pour in the chicken stock. Ensure the potatoes are completely covered; if necessary, add a splash of water.
- Slow Cook Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. You are looking for the potatoes to be fork-tender and soft throughout. This is the most challenging part, waiting while the delicious aroma fills your kitchen!
- Create the Creamy Base. About 30 minutes before you are ready to serve, it’s time to make it creamy. Whisk together the heavy cream and flour (or cornstarch) in a small bowl until it is smooth and well combined. Pour this mixture into the slow cooker and stir well to incorporate. The starch combines with the liquid to create a glossy, decadent sauce that requires minimal cheese.
- Add the torn kale leaves to the slow cooker, stirring to distribute them evenly throughout the soup. Cover and cook on HIGH for an additional 30 minutes. This allows the soup to thicken slightly and the kale to wilt perfectly without becoming mushy.
- Finish & Serve Taste your creation and adjust the seasoning with salt, pepper, and red pepper flakes if you want that extra heat. Ladle the soup into bowls, top generously with the reserved crispy bacon, and serve immediately while hot and creamy.
Tips & Variations for the Best Zuppa Toscana
This Easy Zuppa Toscana recipe is forgiving, so feel free to adapt it to your pantry!
- Sausage Selection: My personal preference is for spicy Italian turkey sausage, as it cuts through the richness of the cream. Alternatively, you can opt for mild Italian sausage or a plant-based crumble, which can be used if you want to keep the dish vegetarian (swap the stock and cream accordingly).
- Potato Choice: I use Russets because they release starch that helps thicken the soup; however, you can substitute with Yukon Golds if you prefer a waxy potato that holds its shape better.
- Kale vs. Spinach: If you find kale too bitter, you can substitute it with fresh spinach. Just add the spinach in the last 5 minutes of cooking instead of 30, as it wilts much faster.
- Make it lighter: While heavy cream brings the luxury, you can use half-and-half for a lighter version. Be careful not to let it boil vigorously to prevent separation.
- Storage: This winter slow cooker soup stores beautifully. Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove to maintain that silky texture.
What to Serve With Slow Cooker Zuppa Toscana
To turn this creamy Italian sausage potato soup into a complete feast, you need some sturdy sides for dipping.
- Garlic Knots or Crusty Bread: You absolutely need something to soak up that glossy broth. A warm baguette or homemade garlic knots are my go-to.
- Fresh Garden Salad: Since the soup is rich, a crisp green salad with a zippy balsamic vinaigrette cuts through the creaminess perfectly.
- Roasted Vegetables: If you want to up the veggie count, roasted asparagus or broccoli with lemon zest makes an excellent companion dish.
FAQs
How do you cook Zuppa Toscana soup in a slow cooker?
It is straightforward! You brown your meat and aromatics first to build flavor, then let the slow cooker do the heavy lifting with the broth and potatoes. Adding the cream and kale at the very end ensures the dairy doesn’t curdle and the greens stay vibrant.
Can I make Zuppa Toscana without cream?
Yes, you can! For a dairy-free Olive Garden Zuppa Toscana copycat, substitute the heavy cream with full-fat coconut milk or a cashew cream blend. The flavor profile will shift slightly, but it remains totally delicious and creamy.
What makes Zuppa Toscana authentic?
Traditionally, “Minestra di Pane” or Tuscan soup is a broth-based soup with kale, beans, zucchini, and stale bread. The creamy, sausage-heavy version we know and love in America is actually a copycat of Olive Garden’s style. While my recipe leans toward the creamy American favorite, it pays homage to the spirit of hearty Tuscan comfort food.
Conclusion
This Slow Cooker Zuppa Toscana has become a staple in my home because it delivers big, bold flavors with minimal effort. It is the ultimate “set it and forget it” meal that tastes like you spent all day in the kitchen.
Please give this recipe a try the next time you need a warm hug in a bowl! If you make it, please leave a comment below and let me know how you customized it. Did you go for the extra spicy flakes? I’d love to hear about it!
