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Slow Cooker Zuppa Toscana

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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! 

*To enter the giveaway, find my giveaway question below and leave a comment to enter!

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!

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

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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).

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!

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.

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!

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.

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!

*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!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 360kcal
Author Ashley Fehr

Ingredients

  • 375 g Italian sausage meat without casings
  • 1 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 4 cups chicken broth
  • 1.5 lbs potatoes I used Baby Boomers from The Little Potato Company, quartered
  • 2 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 cup all purpose flour
  • 2 cups 1% milk

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 and salt 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).
  • -45 minutes before serving, combine flour and milk with a whisk until smooth. Stir into the slow cooker with the rest of the soup ingredients. Cover and continue cooking until potatoes are cooked and soup has thickened slightly.

Nutrition (this is an estimate)

Nutrition Facts
Slow Cooker Zuppa Toscana
Amount Per Serving
Calories 360 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 1279mg 53%
Potassium 1006mg 29%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 4g
Protein 16g 32%
Vitamin A 47.7%
Vitamin C 64.6%
Calcium 19.1%
Iron 29.6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!
Slow Cooker Zuppa Toscana
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 375g Italian sausage meat (without casings)
  • 1 small onion, finely diced
  • 1/2 teaspoon minced garlic
  • 4 cups chicken broth
  • 1.5lbs potatoes (I used Baby Boomers from The Little Potato Company, quartered)
  • 2 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 cup all purpose flour
  • 2 cups 1% milk
Instructions
  1. 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.
  2. Add sausage mixture, broth, potatoes, kale and salt 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).
  3. -45 minutes before serving, combine flour and milk with a whisk until smooth. Stir into the slow cooker with the rest of the soup ingredients. Cover and continue cooking until potatoes are cooked and soup has thickened slightly.

The Little Potato Company Giveaway!

This giveaway is now over. Thank you to all who entered!

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Comments

  1. 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.

    Reply

    • 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!

      Reply

  7. 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.

    Reply

  9. 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!

    Reply

  12. I would go to my grandmas and help her make her potato soup because she can not do it by herself any more and she loves potato soup.

    Reply

  14. I’ve never made a potato soup before, or even had one where the potatoes weren’t blended up. This soup looks just fantastic though so I need to make it soon. Especially since it’s in the slow cooker! And because I have some of those potatoes in my pantry right now, and have been slightly addicted to slow cooker soups lately! 🙂

    Reply

  17. Oh I think I would try the recipe that is featured.

    I make one that is quite similar and it’s my favourite soup, maybe this one will become my fave.

    Happy Thanksgiving and thanks for the giveaway.

    Reply

  18. I recently started making a recipe called Parmesan Red Potatoes. It is made in a Crockpot. The recipe is as follows:
    Parmesan Red Potatoes in the Slow Cooker
    by Andrea Green, Contributing Writer

    I love a good slow cooker recipe. In addition, this is a GOOD slow cooker recipe.

    Parmesan red potatoes in the slow cooker only need to cook between 3 and 4 hours on high, depending on your slow cooker.

    The quick cooking time means I can get everything in the slow cooker before picking up the kids from school. Then, when all the after school lessons and activities are done, the potatoes are ready for dinner!
    Start by scrubbing your red potatoes and then cutting them into about 2 inch pieces. I’m not a perfect chopper and they still turn out just fine.

    I really think grating fresh lemon zest and Parmesan cheese makes a big flavor difference in this recipe.

    The aluminum foil wrap helps the potatoes cook faster and protects them from burning. It doesn’t hurt that it makes clean up easier as well!
    Try this the next time you need a make-ahead side dish. We love these potatoes and hope you do too!

    Parmesan Red Potatoes in the Slow Cooker

    Ingredients:
    3 pounds red potatoes, scrubbed and quartered
    ¼ cup EVOO
    4 ounces freshly grated Parmesan cheese, divided
    1 teaspoon grated lemon zest
    1 Tablespoon lemon juice
    1 Tablespoon dried parsley
    Salt and pepper to taste

    Directions:
    1. Line your slow cooker with a large sheet of aluminum foil.
    2. In a large bowl, toss red potatoes with olive oil, ½ Parmesan cheese, lemon zest, lemon juice and parsley.
    3. Add potatoes to slow cooker and seal aluminum foil around them.
    4. Cook on high 3-4 hours or until fork tender.
    5. Toss with remaining Parmesan and then season with salt and pepper before serving.

    Andrea Green of The Greenbacks Gal is an organic coupon expert. What if you could find affordable organic and eco-friendly products on a budget? Eco-friendly moms need affordable solutions. Andrea finds the best green deals, helping hundreds of families save on the frugal, green lifestyle. Nothing makes her happier than to help people realize being organic doesn’t have to cost more.

    Please try this recipe…it is delightful.
    Fondly,
    Michele

    Reply

  19. I would make a simple potato soup sprinkled with bits of bacon and cheddar cheese. Side note: I would be lost without my fabulous slow cooker. No kidding! I make everything from stew to fruit butters in it.

    Reply

  23. I’d have to whip up a batch of cheesy scalloped potatoes.. always have been my favourite way to have taters!

    Reply

  26. I would be making this soup……….I make it all winter long and my recipe is very similar to yours, but I sometimes add chopped carrots to mine that we’ve grown in the garden…..a nice healthy soup….I always use Italian sausage in mine……have a nice day……………

    Reply

  33. Since it is comfort food time of I would love to roast some little potatoes around a beef roast along with some carrot, parsnips, and onion.

    Reply

  37. I would make loaded Potato Soup with those yummy potatoes. It’s a perfect meal for the cooler weather that is soon to come! And I also love them baked in the oven with herbs! Yum.

    Love your blog! 🙂

    Reply

  38. I finally live in a town with an Olive Garden and I haven’t eaten there once lol. I love the name of this soup though and I’m all for any soup that has potatoes in it!

    Reply

  40. Hi Ashley! This screams comfort food! We grow kale and the nice thing is that you can leave it in the garden well into fall and, depending on where you live, sometimes into winter. I make a kale and Andouille sausage soup that is pretty darn good. On my list! 🙂

    Reply

  41. It’s been too long since I’ve gone to Olive Garden too – my husband and I used to go all the time and fill up on their soup, salads and bread sticks when we were dating. This looks SO creamy and amazing! Love that it’s made in the slow cooker!

    Reply

  43. Zuppa Toscana is my husbands favorite soup from the O.G., but I can guarantee theirs has got nothing on your version! I LOVE that you prepared this in the slow cooker! Hand me some crusty artisan bread and a big ole vat of this! Perfection! Pinned! Cheers and thanks for sharing the YUM!

    Reply

  44. I will definitely be making this gorgeous looking soup; thanks for providing us with an Olive Garden favorite to make at home! As to what I would make, my family loves Au Gratin Potatoes on a regular basis, so I’ll try these little creamers in our favorite recipe.

    Reply

  45. This is recipe to make sooo good! I would love to make this, I would also like to mix them with extra virgin olive oil, lots of oregano and salt and bake them until crispy. I like having french fries this way from a girl friend’s mom in high school. Be very generous with the oregano. Yum!

    Reply

  46. One semester in college, I had like a 3 hour gap between classes. Right next to campus was an Olive Garden. It was like $7 for soup, salad and bread sticks and free wi-fi. I spent MANY an afternoon there. Loved this soup, can’t wait to make it at home!

    Reply

  53. The only time I have had Zuppa Toscano was at Olive Garden – but i haven’t been there in a long while either so thanks so much for this recipe – now I can have Olive Garden at home!
    I love creamer potatoes and I would lvoe to use them to make this soup or Sri Lankan “Ala thel dala”

    Reply

  57. I make these great appetizers using small potatoes like this. I bake them until they are just soft but be sure to make sure you don’t over cook for them. I then cut off a little piece of the top scoop out each potato leaving enough inside so it holds it’s shape. I then take what I’ve scooped out mix it with chopped little neck clams some Parmesan cheese some chives A very little bit of salt and some pepper to taste and a small amount of cream. At that point I stuff them, then put half of a cherry tomato on top and bake in the oven at 4:50 for 10 minutes. I also drizzle olive oil on top before they goin into the open. These are absolutely delightful and everybody loves them.

    Reply

  58. As soon as I saw the name of this soup, I immediately thought of Olive Garden! It’s been such a long time since I’ve been to that restaurant, but I always loved their soups (and salad and bread sticks). I have a feeling your homemade version is way better, though!

    Reply

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