Delicious Slow Cooker Zuppa Toscana
A creamy, comforting slow cooker version of classic Zuppa Toscana made with Italian sausage, tender potatoes, and kale — easy to prep and perfect for busy days.
Servings 6 serves
Equipment
- slow cooker
- skillet
- whisk
Ingredients
- 1 lb ground Hot Italian sausage
- 1 bag Simply Potatoes diced potatoes and onions (can be another brand or standard potatoes)
- 2 large cloves garlic minced
- 32 oz chicken stock
- ½ bunch kale de-stemmed and torn into bite sized pieces
- 1 cup heavy cream
- 2 Tbsp flour
- Salt and pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Heat a large sauté pan over medium-high heat. Add the sausage and cook until fully browned, breaking it up as it cooks.
- Add the minced garlic to the pan and stir to combine, cooking for about 30 seconds until fragrant.
- Drain off the excess grease, then transfer the sausage and garlic to the bottom of the slow cooker.
- Add the bag of diced potatoes and onions to the slow cooker. Pour in the chicken stock, adding water if needed to fully cover the potatoes and sausage.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are soft and tender.
Before Serving
- In a small bowl, whisk together the heavy cream and flour until smooth and well combined.
- Pour the mixture into the slow cooker, add the kale, and stir to combine.
- Cover and cook on HIGH for 30 minutes, until the soup has thickened slightly.
- Taste, season with salt, pepper, and optional red pepper flakes as desired, then serve hot.
Notes
- Zuppa Toscana, meaning “Tuscan Soup,” in Italian, was popularized in the U.S. by Olive Garden.
- The ingredient combination used here closely follows the commonly recognized version of Zuppa Toscana.
- Leftovers thicken naturally as they cool; add a splash of stock when reheating if needed.