This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!
375gramsItalian sausage meatwithout casings, mild or spicy (¾ lb)
1small onion finely diced
2clovesgarlicminced
3cupslow sodium chicken broth
1½lbsRusset or gold potatoes about 4 medium, peeled and diced
¾teaspoonsalt
¼teaspoonblack pepper
1pinchred pepper flakes optional, for extra spice
¾cupcream(10-30% will work fine)
2cupschopped kale
¼cupshredded 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 the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
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.
Video
Notes
Storage Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I'd advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.