Crock Pot Zuppa Toscana

Crockpot Zuppa Toscana is a slow cooker soup made with Italian sausage, potatoes, kale, bacon, and cream. It is worth making because the crockpot does most of the work while the broth turns creamy around the tender potatoes. As it cooks, the sausage, garlic, and onion fill the kitchen with a savory smell. I like making this soup for a relaxed weeknight dinner or when I want a warm meal that serves a crowd.

Why You’ll Love This Crockpot Zuppa Toscana

• Mostly hands-off: After you brown the sausage and soften the onion and garlic, the slow cooker takes over.
• Makes plenty: This recipe serves 8, so it works well for family dinners or leftovers.
• Hearty ingredients: Italian sausage and potatoes make the soup filling, while kale adds color and texture.
• Creamy finish: Heavy whipping cream gives the chicken broth a smooth, rich texture.
• Flexible flavor: Use mild or spicy Italian sausage, and add optional cayenne if you want more heat.

How To Make Crockpot Zuppa Toscana

Start by cooking the bacon until crisp, then use a little of the bacon grease to brown the Italian sausage. Soften the onion and garlic in the same skillet, then move the mixture to the crockpot with the potatoes and chicken broth. Cook until the potatoes are tender, then add the kale and cream for the final 15 to 20 minutes. Finish each bowl with bacon and Romano or parmesan cheese.

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Ingredients

• 4-5 slices bacon
• 1 pound mild or spicy Italian sausage
• 1 large onion, chopped
• 2 tablespoons minced garlic cloves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3 pounds Yukon gold potatoes, cut into 1 inch cubes
• 4 cups chopped kale
• 32 ounces chicken broth
• 1 cup heavy whipping cream
• Garnishes: more bacon, Romano cheese or parmesan, ⅛ to ¼ teaspoon cayenne pepper (optional)

Directions

1. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside. Keep about a tablespoon of the bacon grease in the skillet.
2. Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes, until browned.
3. Stir in the chopped onion and minced garlic. Sauté until the onion and garlic are softened.
4. Drain any extra grease from the skillet.
5. Transfer the sausage mixture to the crockpot. Add the cubed Yukon gold potatoes and pour in the chicken broth.
6. Press the potatoes down so they are covered by the broth.
7. Cook on high for 3 to 4 hours or low for 5 to 6 hours, until the potatoes are tender.
8. Add the chopped kale and heavy whipping cream. Cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
9. Crumble the crispy bacon over the soup. Top with Romano cheese or parmesan and add ⅛ to ¼ teaspoon cayenne pepper if desired.

How To Serve Crockpot Zuppa Toscana

Serve Crockpot Zuppa Toscana in wide bowls so each serving gets sausage, potatoes, kale, and creamy broth. Add extra bacon and a little more parmesan or Romano cheese at the table.

A slice of crusty bread is a good choice for dipping into the broth. You can also serve the soup with a simple green salad or roasted vegetables for a balanced dinner.

This soup fits a casual family meal, a weekend lunch, or a make-ahead dinner. For drinks, serve it with iced tea, sparkling water, or a simple glass of white wine.

How To Store Crockpot Zuppa Toscana

Let leftover Crockpot Zuppa Toscana cool before placing it in airtight containers. Store it in the refrigerator for 3 to 4 days. Keep extra bacon and cheese separate if you want them to stay crisp and fresh.

The cream-based broth may change texture slightly when frozen and thawed, so freezing is not the best option for this soup. Reheat refrigerated servings gently in a saucepan over medium-low heat, stirring often, or use the microwave in short intervals. Heat each serving until hot, and add a small splash of broth if the soup thickens too much.

Tips For Making Crockpot Zuppa Toscana

• Cut the potatoes evenly: One-inch cubes help the potatoes cook at a similar rate.
• Brown the sausage first: Cooking it in the skillet adds color and helps remove extra grease before it goes into the crockpot.
• Press down the potatoes: Make sure the broth covers them as much as possible before cooking begins.
• Add the kale near the end: The final 15 to 20 minutes gives the kale time to wilt without making it overly soft.
• Add the cream after the potatoes soften: Stir it in only for the final cooking time so the soup gets its creamy finish.
• Taste before garnishing: The bacon, sausage, broth, cheese, and optional cayenne all affect the final salt and spice level.

Variations

• Ingredient swap: Use mild Italian sausage instead of spicy, or spicy Italian sausage instead of mild, depending on how much heat you want.
• Add-in option: Stir in ⅛ to ¼ teaspoon cayenne pepper with the final garnishes for extra heat.
• Different cooking method: If you do not want to use a slow cooker, cook the bacon, sausage, onion, and garlic in a large soup pot, then add the potatoes and broth and cook until the potatoes are tender. Add the kale and cream at the end, following the same final step.

FAQs

Can I Make Crockpot Zuppa Toscana With Mild Sausage?

Yes. Mild Italian sausage gives the soup a gentler flavor, while spicy Italian sausage adds more heat. You can also use mild sausage and add ⅛ to ¼ teaspoon cayenne pepper if you want to control the spice yourself.

Can I Make Crockpot Zuppa Toscana Ahead Of Time?

You can cook the soup ahead and refrigerate it for 3 to 4 days. For the best texture, store the bacon and cheese separately and add them after reheating.

Can I Freeze This Soup?

Freezing is not the best option because the heavy whipping cream can change texture after thawing. If you do freeze leftovers, thaw them in the refrigerator and reheat gently while stirring well.

How Do I Know When The Soup Is Done?

The soup is ready for the final step when the Yukon gold potatoes are tender. After you add the kale and cream, cook on high for about 15 to 20 minutes, until the kale is wilted and the soup looks creamy.

Can I Double The Recipe?

Doubling the recipe may require a very large crockpot, and the ingredients should not be packed beyond the cooker’s safe capacity. If your crockpot is not large enough, make two batches so the potatoes remain covered by the chicken broth and cook properly.

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