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Easy Slow Cooker Zuppa Toscana

A comforting and easy slow cooker Zuppa Toscana recipe, perfect for chilly evenings and busy weeknights. This hearty soup is a hug in a bowl, featuring sausage, potatoes, kale, and a creamy finish.
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Prep Time 15 minutes
Cook Time 8 hours
Servings 6 servings

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

Main ingredients

  • 1 pound sausage crumbled, Italian sausage recommended
  • 4 cups chicken broth
  • 4 cups potatoes diced, Yukon Golds or red potatoes work well
  • 1 onion diced
  • 2 cups kale chopped, tough stems removed
  • 1 cup heavy cream
  • to taste salt
  • to taste pepper freshly ground
  • optional red pepper flakes

Instructions
 

  • Brown the crumbled sausage in a skillet over medium-high heat. Drain off excess grease.
  • Transfer the browned sausage to your slow cooker.
  • Add the diced potatoes and onion to the slow cooker. Pour in the chicken broth and stir gently.
  • Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
  • About 15-20 minutes before serving, stir in the chopped kale and cook until tender and vibrant green.
  • Stir in the heavy cream until well combined.
  • Season with salt and pepper to taste.
  • Add red pepper flakes if desired.

Notes

This soup is even better the next day. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated gently. It can also be frozen for up to 2-3 months, though the cream may change texture slightly upon thawing.