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Slow Cooker Zuppa Toscana

Prep Time 15 mins
Total Time 4 hrs 15 mins
Servings 4 servings

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An easier version of Zuppa Toscana made in the slow cooker or crock pot. Full of Italian sausage, kale, and Creamer potatoes, it’s hearty, creamy, and perfect for fall! 

white soup bowl of slow cooker zuppa toscana on a blue towel with potatoes and kale in the background

I faintly remember those days when I used to go to Olive Garden.

And we’ve always lived at least an hour and a half away from an Olive Garden, so it’s not like it was a once a week thing, but still — every once in a while I think back to the days before Real Responsibilities (let’s call them “Kids” for short) and how we could go into a restaurant and just eat a relaxed meal.

But now I have two of the sweetest, cutest, funniest girls and I wouldn’t even trade them for a trip to Olive Garden (promise).

close up image of slow cooker zuppa toscana in white soup bowl with little potatoes in the background

This means that I’ve learned to make more of our favorite restaurant meals at home, and any kind of potato soup is one of our favorite things to dip large chunks of bread into in the fall. I love how simple this recipe is because so much of the flavor comes from the Italian sausage. You could add some red pepper flakes for even more spice, but since I’m feeding those two sweet girls, I go easy on the spice.

I used a full 1.5lb bag of Baby Boomers from The Little Potato Company, but I think you could use any of the varietals and you would be extremely happy with the results! The potatoes are small to begin with, so I just quartered them and added them to the slow cooker. I really never peel potatoes to begin with, and the skin on these Creamer potatoes is so thin and delicate, there really is no reason.

I skipped the heavy cream and mixed together some flour and milk and stirred it into the soup 45 minutes before it was done. The milk mixture thickens the broth and gives it great richness without all the fat. We like our soups thick and creamy, but if you want a thinner, more traditional Zuppa Toscana, feel free to omit and simply stir in some heavy cream at the end or directly into your bowl.

white soup bowl of zuppa toscana with spoon scooping some soup

*I created this recipe as part of my ambassadorship with The Little Potato Company and was compensated for my time. As always, all opinions are my own. Thank you to The Little Potato Company for helping to make The Recipe Rebel possible!

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Slow Cooker Zuppa Toscana

This Slow Cooker Zuppa Toscana is a hearty potato soup made with Italian sausage and kale!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 579cal


  • 375 g Italian sausage meat without casings, mild or spicy
  • 1 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 3 cups low sodium chicken broth
  • 1.5 lbs Russet or gold potatoes peeled and diced (about 4 medium)
  • 2 cups chopped kale
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup cream (10-30% will work fine)
  • 1/4 cup shredded Parmesan cheese
  • 1 pinch red pepper flakes optional, for extra spice


  • In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
  • Add sausage mixture, broth, potatoes, kale, salt and pepper to the Slow Cooker (4-6 quarts) and cook on low for 4-5 hours or high for about 2 hours (cooking times vary by slow cooker). You can also reserve the kale to add at the end if you prefer it to have more texture.
  • Once potatoes are tender, stir in cream, Parmesan and red pepper flakes if using (optional for extra heat!). Let heat through before serving.

Nutrition Information

Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Mary B. Milne says

    I would wash them, and put them in a bowl with olive oil and garlic salt and then cook in microwave for about 10 minutes and then thread them on wooden screwers and grill on the BBQ. Then serve with sour cream. out of this world.

    • Ashley Fehr says

      I really can’t say as I’ve never used almond flour. If you’re looking to substitute something for the flour that’s gluten free I would using a mixture of equal parts corn starch and water — start with a small amount and add gradually. Hope that helps!

  2. Dawn Neal says

    I would lI’ve to try this recipe.

    Besides using the potatoes for this recipe, I love to make New England boiled dinners and beef stews with the creamer potatoes.

  3. Akika Coston says

    I love the recipe you have posted. It was also one of my favorites from the Garden. LOL
    I would make Ultimate smashed potatoes. My family loves smashed potatoes with the garlic, bacon and cheese! Love your blog!

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