Slow Cooker Zuppa Toscana Soup

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Slow cooker Zuppa Toscana Soup is filled with tender pieces of kale, seasoned Italian sausage, flavorful Yukon gold potatoes, and a warming, creamy broth. Top your bowl with crispy bacon and freshly grated Parmesan cheese for the ultimate comfort food.

Course Dinner, Main Course, Soup

Cuisine American, Italian

Keyword zuppa toscana soup

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings -8 servings

Calories 505kcal

Author Chelsea Lords

Cost $6.92

Equipment

Slow Cooker

Ingredients

1 pound (16 ounces) ground Italian sausage mild or hot
½ large yellow onion, diced
4 cloves garlic, minced
3-4 large (1.5 pounds) Yukon gold potatoes, peeled and diced into 1/2 inch pieces
1 container (32 ounces) chicken stock
1 cup heavy cream
2 cups chopped kale, (packed to measure)
¼ teaspoon red pepper flakes, optional
Small pinch dried thyme, optional
fine sea salt and freshly cracked pepper to taste
6-8 slices center cut bacon, diced and cooked
Optional: freshly grated Parmesan cheese and crusty toasted bread

US - Metric

Instructions

COOK MEAT: Heat a large cast iron skillet over medium-high heat. Add the sausage and let it cook without touching for 30 seconds to a minute to get a nice browning. Use a wooden spoon to break it up and continue to cook until nicely browned through. Transfer the sausage to the slow cooker or to a paper towel-lined plate to drain off grease. To the same pot, add in the diced onions. Add a drizzle of olive oil, if needed (if there wasn't a lot of grease left from the sausage). Cook, over medium high heat, stirring until softened and tender, about 4-5 minutes. Add the garlic and stir until fragrant, about 30 seconds to a minute. Add this mixture to the slow cooker.
POTATOES: Peel and dice potatoes into ½-inch pieces, and then add in an even layer to the slow cooker. Press all the ingredients into an even layer and then cover with chicken stock. If all ingredients aren't completely covered, add water until they are (up to 1 cup total).
COOK: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours or until potatoes are fork tender. Before the soup is finished, wash the kale and remove the leaves from the stems. Dice and pack into a measuring cup to get 2 cups total. Stir into the soup, along with the heavy cream, red pepper flakes, thyme, and seasonings to taste. (I add 1/2 teaspoon salt and heaping 1/4 teaspoon pepper, but add to preference, remembering bacon and Parmesan add a good amount of saltiness.) Let cook for 15 more minutes and then taste and adjust any seasonings. While it's finishing cooking, cook the bacon in a skillet until it's reached desired crispiness. Drain on to a paper-towel-lined plate and serve alongside the soup.
SERVE: Serve with desired toppings: freshly grated Parmesan cheese (grate on a microplane for the best texture) and a crusty toasted baguette or bread. Sprinkle bacon on of the soup and enjoy.

Nutrition