Zuppa Toscana, or “Tuscan Soup,” is a true staple for lovers of rustic Italian cuisine. Featuring hearty potatoes, savory Italian sausage, and tender kale, this version is slow-cooked to perfection for a rich flavor that will warm you from the inside out. With minimal prep time and maximum taste, it’s a go-to recipe worth adding to your recipe box.
Ingredients
- 1 pound mild or spicy Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, thinly sliced
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 2 cups chopped kale (stems removed)
- Salt and freshly ground black pepper, to taste
Instructions
Brown the sausage in a skillet over medium heat. Break it into small pieces as it cooks, then drain any excess fat and transfer the cooked sausage to your slow cooker. In the same skillet, sauté chopped onion until translucent, adding the minced garlic for the last minute or so. Add both to the slow cooker for extra depth of flavor.
Next, add the chicken broth, sliced potatoes, and oregano. Give everything a gentle stir, then cover and cook on low for about 5 to 6 hours, or until the potatoes are fork-tender. Start checking around the five-hour mark to avoid overcooking them.
Once the potatoes are just about done, stir in the heavy cream and chopped kale. Cover again and cook for an additional 20 to 30 minutes on low, just until the kale has softened. Season with salt and pepper to taste, then ladle up a bowl of this comforting goodness.
This Slow Cooker Zuppa Toscana is the perfect balance of indulgent and nourishing—ideal for feeding a hungry family or meal-prepping lunches. You can make it lighter by using turkey sausage and a lower-fat cream alternative, or bulk it up with extra veggies like spinach or zucchini. Serve it with crusty bread or top with grated Parmesan for an extra Italian touch. Whether you’re looking for a cozy weeknight meal, a portable potluck dish, or just want something simple and filling, this soup ticks all the boxes in a comforting, healthful way.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
