This easy Zuppa Toscana is a creamy soup full of Italian sausage, kale, potatoes and Parmesan. It’s hearty, creamy, and perfect for fall! Step by step recipe video down in the recipe card.
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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).
This means that I’ve learned to make more of our favorite restaurant meals at home, and this Slow Cooker Zuppa Toscana is one of our favorite things to dip large chunks of bread into in the fall.
(What is soup without large chunks of bread??)
Why we love this Slow Cooker Zuppa Toscana:
- The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
- It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
- Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights
Variations on this Zuppa Toscana recipe:
- Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save it to sprinkle on top later).
- We prefer the texture of kale after it has softened in the slow cooker along with the vegetables. If you prefer it with more bite, you can leave it out until you add the cream to the slow cooker near the end.
- You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale and I would add it right before serving.
- If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low fat milk as it can curdle when added alone to hot liquid.
Slow Cooker Zuppa Toscana
written by Ashley Fehr
Ingredients
- 375 g Italian sausage meat without casings, mild or spicy (¾ lb)
- 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
Instructions
- 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 (or save to add with the cream if you prefer more texture), 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
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Regina Underwood says
My husband is a BIG fan of the Olive Garden version so I was worried about him liking this recipe! He definitely approved and asks for it all the time! It was a big hit all around! It is very creamy and has so much flavor!
Ashley Fehr says
Thanks Regina! I’m so glad!
Janet Bradley says
As written I LOVE IT!!!! Only request/suggestion I have is that you incorporate your suggested notes/additions into the printable copy of the recipe.
Thank. for the wonderful recipe
Ashley Fehr says
Thanks for your feedback Janet! I will definitely work on that.
Liz says
Could you use cream cheese instead of cream?
Ashley Fehr says
I think you could but I haven’t tried it!
Megan says
Could you cook this on low for a longer amount of time? I don’t want the potatoes to get mushy and the kale overwilted but I would love to turn this on before I leave for work and come home to a full meal!
Ashley Fehr says
Hi Megan! I think it would be all right if you add the kale when you get home and cut the potatoes into larger pieces. If you have a slow cooker with a keep warm setting, that might work even better.
Marissa says
We love this recipe it was delicious!!
Question though! Does it freeze and warm back up well? Methods on tastiest way of doing so would be great I would love to double or even triple this recipe for a family gathering!
Ashley Fehr says
Unfortunately potatoes do not freeze well so I don’t recommend it. I’m glad you liked it!
Rosie says
I’m making today 8/7/21 in the crockpot, and following the recipe exactly. Turn out great and delicious 😋
Ashley Fehr says
Thanks Rosie!
jill.garbutt@gmail.com says
Loved this recipe! I added mushrooms and truffle paste to it for a little something extra! Great as a meal, and an appetizer!
Ashley Fehr says
Thanks for sharing!
Robert Shaul says
Tried this recipe. My wife and I love it! Adding this to our rotation!
Ashley Fehr says
Thanks Robert!
Jo says
LOVE this!!! Made it again. My family wanted the kale and cheese skipped, and it was still amazing!
Laurenelyse says
We skipped the kale, but spinach was great.
Sharron says
Our family tried it yesterday. Sooooo goood!
Ashley Fehr says
I’m so happy to hear that!
Rdlove@gmail.com says
Made this tonight @ x1 1/2. Was outstanding. Followed recipe putting kale in for duration – turned out fine. Like this recipe with potatoes cubed instead of large slices – easier for us old folks to eat. Also, used Jenny-O turkey Italian sausage – both sweet and hot. Nice.
Great recipe Ashley, thanks for sharing.
Rick
Ashley Fehr says
Thanks Rick! I’m so glad you liked it!
Janet Bradley says
I love your recipes, but have a small request. Could you please also convert grams to pounds when it comes to meats?
Thanks a million ;o}
Ashley Fehr says
Thanks Janet! I try to include as much information in a recipe as possible, but sometimes I forget. If in doubt, Google is helpful at converting grams to pounds if I have missed something.
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.
Natalie says
Can I use almond flour instead of all purpose? will it turn out the same?
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!
Wanda Bergman says
I would make potato soup. Oh, yum!!!
Ashley Fehr says
Thanks Wanda! I’m sorry, the giveaway ended on the 15th. I will make it clearer in the post to avoid confusion.
natasha says
I would make my husband his favourite “boiled dinner ” with cabbage, potatoes, beans and pork.
Ashley @ Wishes and Dishes says
I would make my slow cooker loaded potato soup! Thanks for the giveaway!
Marjorie Peters says
Hamburger soup/stew, by the time I’m done it’s usually more of a stew consistency ♥
Ashley Fehr says
That’s the best way to eat soup I think!
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.
Ashley Fehr says
It’s hard to go wrong with any of those!
Susan Christy says
It’s the time of year that I make a lot of baked potato soup!
Ashley Fehr says
Me too! One of my favorites 🙂
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!
Ashley Fehr says
I just love the idea of adding garlic, bacon and cheese to smashed potatoes! We just made some the other day, but that sounds incredible! Thank you!