Nothing beats a hearty, comforting bowl of soup on a chilly day, and that’s exactly what this Slow Cooker Zuppa Toscana Soup delivers. Inspired by the classic Tuscan flavors of Italian sausage, tender potatoes, and fresh kale, this recipe is as easy as it is satisfying. Let the slow cooker work its magic while you go about your day, and before you know it, dinner will be ready and your kitchen will smell amazing.
Ingredients
- 1 pound Italian sausage (mild or hot, your preference)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium potatoes, cut into thin slices or small cubes
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes (optional for extra heat)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 4 cups fresh kale, chopped
- Salt and pepper to taste
Instructions
Begin by browning your Italian sausage in a skillet over medium heat. Break it into chunks and cook until it’s nicely browned and crumbly. Drain any excess grease, then transfer the cooked sausage to your slow cooker.
In the same pan, sauté the chopped onion and garlic for a couple of minutes, just until translucent and fragrant. Scrape them into the slow cooker, making sure to capture all the flavorful bits.
Add the chicken broth, potatoes, dried oregano, and chili flakes if you’d like a kick. Stir everything together, cover the slow cooker, and set it to cook on low for 5–6 hours or on high for about 3–4 hours, until the potatoes are fork-tender.
About 30 minutes before you’re ready to eat, stir in the heavy cream and kale. Cover the slow cooker again and continue cooking until the kale has wilted and the soup is hot and creamy.
Season with salt and pepper to taste. Ladle into bowls and serve warm, maybe with a sprinkle of Parmesan cheese on top and crusty bread on the side for dipping.
That’s it—simple and delicious!
This soup is perfect for anyone looking for a fuss-free meal with big flavor and a comforting vibe. It also lends itself to many variations—swap out the sausage for turkey sausage or a plant-based alternative, or substitute spinach in place of kale if that’s what you have on hand. The rich creaminess from the heavy cream can also be lightened up with half-and-half or even coconut milk if you’re dairy-free. No matter which route you take, this Slow Cooker Zuppa Toscana Soup is sure to fill your home with warmth and keep everyone eagerly awaiting dinnertime.
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.
