Crock Pot Zuppa Toscana Soup

Hands holding a bowl of crock pot zuppa toscano soup.

4.75 from 4 votes

This Crock Pot Zuppa Toscana combines sausage, bacon, potatoes, and kale in a creamy broth for an easy, comforting slow cooker meal. Just brown the meats, toss everything in the crock pot, and let it simmer to rich, hearty perfection.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American, Italian

Servings:

Calories: 548kcal

Author: Ryan Allen

Equipment

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