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.
Table of Contents
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Jonnie says
I would love to use these in beef stew.
Ashley Fehr says
Such a great fall meal!
Dandi D says
I’d love to make some baked potato soup with bacon and broccoli.
Ashley Fehr says
Those would make some great additions to potato soup!
Angela Restad says
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.
Ashley Fehr says
That is such a wonderful thing for you to do!
Tabathia B says
I would cut them up and dice them for breakfast potatoes
Ashley Fehr says
Breakfast is definitely the best meal of the day!
Stacey @ Bake Eat Repeat says
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! đŸ™‚
Ashley Fehr says
What?! Lol. I love my potato soup nice and chunky đŸ˜‰
DJ says
This recipe looks wonderful! I would love to make Spicy Vegan Potato Curry.
Ashley Fehr says
Sounds incredible! Thanks!
seham merzib says
scalloped potatoes!
Ashley Fehr says
One of our favorites!
Carol M says
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.
Ashley Fehr says
Thank you Carol! You too!
Michele Moore says
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
Ashley Fehr says
Those do sound great! Thanks!
Cindy A. says
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.
Ashley Fehr says
Oh, me too! I just love it!
Carol G says
Potato soup sounds good right about now or maybe clam chowder soup!! Hard to decide.
Ashley Fehr says
Both would be fantastic!
Darrah Bailey says
Bacon potato soup and also my fave Au Gratin potatoes would be GREAT with these..
Ashley Fehr says
Absolutely, two of my favorite things to make with potatoes!
Christin@SpicySouthernKitchen says
My daughter loves to go to Olive Garden but I’ve never tried this soup. Totally going to try your hoemade version! Love that it’s made in a crock pot!
Ashley Fehr says
Thanks Christin! I can never resist a big bowl of soup with those fresh breadsticks!
Darlene Schuller says
I’d have to whip up a batch of cheesy scalloped potatoes.. always have been my favourite way to have taters!
Ashley Fehr says
Absolutely one of mine too!
Brenda Penton says
I would make Loaded Potato And Buffalo Chicken Casserole
Ashley Fehr says
That sounds awesome!
Courtney says
I’m always looking for new soup recipes, so if I won, I’d make your soup!
Ashley Fehr says
Thanks Courtney!
Pat says
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……………
Ashley Fehr says
I love carrots in my soup — that’s a great idea!
Francine says
I’ve bookmarked this soup to make, and I’d also make Greek style lemon roasted potatoes.
Ashley Fehr says
That sounds like something I’ll have to try!
sarah sar says
I would like to try making scalloped potatoes!
Ashley Fehr says
One of our faves đŸ˜€
MaryB says
I’d make clam chowder and also this soup – sounds delicious!
Ashley Fehr says
Thanks Mary!
Anne Taylor says
I’d make a delish fried potato omelette!
Ashley Fehr says
That sounds amazing! Breakfast food is my favorite đŸ™‚
ivy pluchinsky says
I would make potato leek soup
Ashley Fehr says
Soup is so perfect for fall!
Brenda Witherspoon-Bedard says
I think the first thing we would make is potato soup – so yummy
Judy Cowan says
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.
suki says
I would like to make some potato paratha and potato yogurt curry!
Ashley Fehr says
Those are great choices!