Crock Pot Zuppa Toscana Soup

Hands holding a bowl of crock pot zuppa toscano soup.

4.67 from 3 votes

This recipe for Crock Pot Zuppa Toscana Soup takes the rich and savory elements of the traditional classic and transforms them into a meal that's easy to make in the slow cooker. With a medley of bacon, Italian sausage, creamy potatoes, and kale, this soup delivers a warm and satisfying meal that's great for any night of the week.

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 tsp garlic (minced)
4 cups chicken broth
1 tsp black pepper
½ tsp salt
½ tsp dried thyme
1½ cup heavy cream
2 tbs 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!

Nutrition