Warm, hearty, and full of flavor, this Crock Pot Zuppa Toscana makes comfort food effortless. With just a handful of simple ingredients like bacon, Italian sausage, creamy potatoes, and kale, you can have a cozy dinner ready with minimal prep.
This Crock Pot Tuscan soup brings the rich, savory flavors of the Italian classic straight to your table with minimal effort. A comforting blend of bacon, Italian sausage, tender potatoes, and kale simmers in a creamy, herb-seasoned broth that's perfect for any night of the week.
I love how easy it is to throw together, and it's a hearty, satisfying meal the whole family will enjoy. If you enjoy a comforting bowl of creamy soup, you'll love this Crock Pot chicken wild rice soup and Crock Pot cheeseburger soup.
Why You'll Love This Recipe
- Effortless Slow Cooker Meal: Throw everything in the crock pot and let it do all the work for you.
- Loaded with Flavor: Savory sausage, crispy bacon, tender potatoes, and kale make this Crock Pot sausage potato soup irresistibly hearty. Discover 25 more slow cooker soups packed with flavor and comfort.
- All-in-One Comfort: Protein, veggies, and creamy broth come together in one dish for the ultimate Tuscan soup Crock Pot recipe.
- Easy to Customize: Adjust spice, swap greens, or tweak creaminess to make this slow cooker soup with potatoes, kale, and sausage your own.
Ingredients
- Bacon: Adds a smoky and savory flavor to the soup.
- Italian Sausage: Brings rich, hearty flavor. Choose mild or spicy depending on your preference, and brown in a skillet before adding to release extra flavor. For another delicious sausage-filled dish, try this creamy tortellini soup recipe.
- Potatoes: Yukon Golds are ideal for their creamy texture and ability to hold shape. Dice evenly so they cook consistently in the crock pot.
- Kale: Adds color, texture, and a nutrient boost. Remove thick stems and chop leaves roughly; it wilts nicely without getting mushy.
- Onion & Garlic: These aromatics build the base flavor of the soup. Dice the onion finely, and mince the garlic to evenly distribute flavor.
- Seasonings: A simple mix of salt, pepper, and thyme enhances the flavors without overpowering the creamy, savory base.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sweet Potato Twist: Swap Yukon gold potatoes for diced sweet potatoes to add natural sweetness and extra nutrients. If you love sweet potatoes, don't miss this easy Crock Pot sweet potato recipe.
- Spicy Zuppa Toscana: Use hot Italian sausage or add a pinch of red pepper flakes for extra heat.
- Turkey or Chicken Sausage: Substitute Italian sausage with ground turkey or chicken sausage for a leaner option that still packs flavor.
- Different Greens: Try spinach, Swiss chard, or collard greens instead of kale for a fresh take with new textures and flavors.
How to Make Crock Pot Zuppa Toscana
This Crock Pot Zuppa Toscana recipe comes together easily with just a bit of prep. After you brown the meat and chop a few veggies, the slow cooker handles the rest for a cozy, flavorful soup.
- Step 1: Cook the Bacon and Sausage. In a large skillet, cook the bacon until crisp, then remove and set aside. Add the Italian sausage and cook until browned, breaking it into chunks as it cooks.
- Step 2: Add Ingredients to the Crock Pot. Place the cooked sausage, bacon, diced potatoes, onion, garlic, chicken broth, and seasonings into the crock pot. Stir everything together to combine.
- Step 3: Slow Cook Until Tender. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.
- Step 4: Stir in Cream and Kale. Whisk the heavy cream and cornstarch together, then stir them into the soup along with the kale. Let it cook for another 30 minutes, then stir and serve with Parmesan cheese on top.
Expert Tips
- Brown the Meat First: Searing the sausage and bacon before adding them to the crock pot adds depth and prevents the soup from tasting greasy.
- Cut Potatoes Evenly: Dice the potatoes into uniform pieces so they cook evenly and don't turn mushy.
- Add Dairy at the End: Stir in the cream during the last 30 minutes of cooking to keep it from curdling or separating.
- Don't Overcook the Kale: Add kale near the end so it stays tender with a bit of bite instead of becoming soggy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Serve this Crock Pot Zuppa Toscana soup as a cozy weeknight dinner and pair it with warm focaccia bread or crock pot cornbread.
- If you're entertaining guests, serve this Zuppa Toscana as a warm appetizer before hearty mains like slow cooker lasagna or crock pot chicken parmesan.
Recipe FAQs
Yes, but it's best to freeze it before adding the cream and kale. When ready to serve, thaw, reheat, then stir in the cream and kale during the last 30 minutes.
Reheat the soup slowly over low heat on the stove or in the crock pot until warmed through. Avoid boiling, as high heat can cause the cream to separate and change the texture.
Yes, use the sauté function to cook the bacon, sausage, onion, and garlic. Add the rest (except cream, cornstarch, and kale) and cook on high pressure for 8-10 minutes. Quick release, then stir in the cream and kale to finish.
More Delicious Crock Pot Soup Recipes
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Crock Pot Zuppa Toscana Soup
Ingredients
- 8 slices bacon (cooked and chopped)
- 1 lb Italian sausage (cooked into large crumbles)
- 4 medium Yukon gold potatoes (diced)
- 1 cup yellow onion (diced)
- 3 teaspoons garlic (minced)
- 4 cups chicken broth
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 ½ cup heavy cream
- 2 tablespoons cornstarch
- 2 cups kale (chopped)
- ¼ cup parmesan cheese (for garnish)
Instructions
- 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.
- Add potatoes, onion, garlic, chicken broth, black pepper, salt, and thyme. Mix until well combined.
- Cover and cook on low for 6-7 hours or low for 3-4 hours. Potatoes should be fork-tender.
- 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.
- Stir before serving and garnish with Parmesan cheese. Enjoy!
Notes
- Brown the sausage and bacon before slow cooking to build rich flavor.
- Dice potatoes evenly so they cook through without getting mushy.
- Stir in the cream and kale near the end for the best texture.
- Whisk the cream and cornstarch together before adding to keep the broth smooth and creamy.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Crystal Hyman says
Great recipe ! Added some of my own favorite seasonings to make it more flavorful
Ryan Allen says
Glad you changed it up to fit you taste.
J says
Great dish. Did not change a thing, and I usually do. Thanks.
Ryan Allen says
So glad you enjoyed it! Always a win when a recipe is perfect as is. Thanks for giving it a try!