Crock Pot Zuppa Toscana

This recipe uses the slow cooker to make this Italian classic with easy-to-follow steps. Simply brown bacon and cook Italian sausage before adding them to a crock pot with diced potatoes, onion, garlic, chicken broth, and seasonings. Let it slow cook until tender, then add a creamy mixture of heavy cream and cornstarch along with chopped kale, and finally garnish with Parmesan cheese to round out its flavors. 

This dish is a perfect choice for a hassle-free weeknight meal. The slow cooker's hands-off approach not only simplifies cooking but also allows the flavors to marry, resulting in a comforting and satisfying Zuppa Toscana soup by dinnertime that everyone can enjoy! 

Why You'll Love This Recipe

• With just a handful of ingredients, you can quickly assemble this recipe, letting your crock pot do the heavy lifting for rich flavors.
• The combination of Italian sausage, crispy bacon, tender potatoes, and hearty kale in a creamy broth is both indulgent and satisfying.
• No need to go to Olive Garden! Capture the essence of this classic Italian soup made from scratch at home using simple ingredients you can find in any grocery store. 

Ingredients You'll Need

• Cooked Bacon - Adds a smoky and savory depth of flavor to the soup, complementing the other ingredients and providing a satisfying crunch.
• Italian Sausage - Brings bold and robust flavors to the dish, infusing the soup with its characteristic blend of herbs and spices along with satisfying protein. 
• Yukon Gold Potatoes - Contribute a creamy texture and mild sweetness to the soup, enhancing its comfort factor.
• Yellow Onion & Minced Garlic - Serves as the aromatic base, building a flavorful foundation for the soup and enhancing the overall taste profile.
• Chicken Broth - Forms the flavorful liquid base of the soup, delivering a savory and rich essence that ties all the ingredients together.
• Seasonings - Salt, pepper, and dried thyme all add depth and balance to the soup's taste, with salt enhancing flavors, pepper providing a touch of heat, and dried thyme infusing a subtle herbal note.
• Heavy Cream - Brings velvety richness to the soup, creating a creamy consistency that complements the hearty ingredients.
• Cornstarch - Used to create a smooth and thick texture in the soup, binding the cream and broth together without overpowering the flavors.
• Kale - Adds a nutritional boost and vibrant color to the soup, contributing a fresh and slightly bitter contrast that balances the richness of the other ingredients.
• Parmesan Cheese - Serves as a final garnish, imparting a salty and nutty finish that enhances the overall flavor profile.

How To Make Zuppa Toscana Soup In The Crock Pot

Cook the meat: In a large skillet over medium-high heat. Add bacon and cook until completely browned. Remove and set aside. Drain grease and add ground Italian sausage. Cook until no pink remains and break into large crumbles. Drain fat and add to a 6-quart crock pot.

Assemble the dish in slow cooker: Add potatoes, onion, garlic, chicken broth, black pepper, salt, and thyme. Mix until well combined.

Cover and cook: Add the lid to the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours or until the potatoes are fork tender. 

Assemble the sauce: In a small bowl, add heavy cream and cornstarch. Whisk until well combined and pour into the crock pot along with the kale. Cover and continue to cook for 30 minutes.

Garnish and serve: Stir before serving and garnish with Parmesan cheese. Enjoy!

Recipe Tips

• Opt for mild or spicy Italian sausage based on your preference for heat in the dish. 
• To ensure even cooking, dice the Yukon gold potatoes into uniform pieces; this guarantees they'll be fork-tender and evenly distributed throughout the soup.
•  For a heartier soup, use less chicken broth, or if you prefer a more soup-like consistency, you can slightly increase the amount of broth.
• Ensure a smooth texture by thoroughly whisking the heavy cream and cornstarch before adding them to the crock pot, preventing lumps from forming in the final soup.
• Add the chopped kale during the last 30 minutes of cooking to preserve its vibrant color and maintain a slightly crisp texture that contrasts with the creamy base.
• When serving, sprinkle Parmesan cheese over each bowl just before enjoying; this allows the cheese to melt slightly from the warmth of the soup.
•  Like many soups, the flavors of Zuppa Toscana get better over time. Make this recipe a day in advance and reheat it to experience even richer and more developed tastes.

Variations

• Swap the Italian sausage for crumbled plant-based sausage, and replace the chicken broth with vegetable broth to create a flavorful vegetarian version that's just as hearty.
• Substitute Yukon gold potatoes with diced sweet potatoes for a slightly sweeter and nutrient-rich twist on the classic recipe.
• Experiment with different greens such as spinach, Swiss chard, or collard greens in place of kale to introduce unique flavors and textures.
• Replace heavy cream with coconut milk or cashew cream for a dairy-free alternative that maintains a creamy consistency.
• Enhance the herbaceous element by adding fresh rosemary or oregano during the cooking process, elevating the fragrance and flavor of the soup.
• Amp up the veggie content by tossing in diced carrots or celery, adding more nutritional depth.
• Introduce a layer of heartiness by including cooked quinoa, farro, or barley to the soup, offering both texture and added nutritional value.
•  For a surprising twist, add a splash of lemon juice just before serving to brighten the flavors and balance the richness of the soup.
• Incorporate a smoky undertone by using smoked paprika, lending a unique depth to the overall flavor profile.

Storing & Freezing

Storing: Store any leftover soup in an airtight container in the refrigerator. It can be stored for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags. Be sure to leave some space at the top for expansion. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave. Keep in mind that the texture of the potatoes and cream might slightly change after freezing, but the flavors will still be delicious.

FAQ

More Crock Pot Italian Pasta Recipes

• Olive Garden Crock Pot Chicken Pasta
• Slow Cooker Baked Ziti
• Crock Pot Chicken Spaghetti
• Crock Pot Pasta Fagioli
• Crock Pot Lasagna Soup

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