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 grams Italian sausage meat without casings, mild or spicy (¾ lb)
- 1 small onion finely diced
- 2 cloves garlic (minced)
- 3 cups low sodium chicken broth
- 1½ lbs Russet or gold potatoes peeled and diced (about 4 medium)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes optional, for extra spice
- 3/4 cup cream (10-30% will work fine)
- 2 cups chopped kale
- 1/4 cup shredded Parmesan cheese
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, salt, pepper and pepper flakes 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).
- Once potatoes are tender, stir in kale, cream, and Parmesan. Taste and adjust seasonings as desired.
Nutrition Information
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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!
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! 🙂
Ashley Fehr says
What?! Lol. I love my potato soup nice and chunky 😉
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!