Crock Pot Zuppa Toscana

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This Crock Pot Zuppa Toscana is a cozy, slow cooker version of the popular restaurant favorite. Italian sausage, tender potatoes, savory broth, fresh kale, and cream come together for an easy, hearty meal that's perfect for busy days. Simply let your slow cooker do the work, then stir in the cream and kale before serving.

Prep Time15

Course: Soup

Cuisine: American

Servings:

Calories: 569kcal

Author: Raquel Pineira

Ingredients

8 slices of bacon we used microwaveable
1 lb. Italian sausage
4 cups russet potatoes cut into about 1 inch pieces
1 cup white onion diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. minced garlic
32 ounces chicken broth
1 1/2 cups heavy cream
2-3 cups kale

Instructions

Cook your bacon, (whether that's microwaving, or in a skillet for regular bacon.
In a skillet, brown the Italian sausage.
To your crock pot, add the cooked sausage and bacon.
Add the diced onion.
Then, add the seasonings and garlic.
Add your potatoes, then pour the chicken broth over top. Stir.
Cook on low for 6-8 hours or high for 3-4.
About 30 minutes before cooking finishes, add the heavy cream. Roughly chop the kale, and add.
Stir and let cooking finish.

Notes

Add the kale at the end. Stir the chopped kale into the soup during the last 20–30 minutes of cooking so it stays tender and vibrant without becoming overcooked.

Stir in the cream last. Add the heavy cream after the potatoes are fully cooked and avoid bringing the soup to a boil afterward. This keeps the broth smooth, creamy, and less likely to separate.

Nutrition