Crockpot Zuppa Toscana
This Crockpot Zuppa Toscana is creamy, hearty, and so easy to make! Italian sausage, tender potatoes, onion, garlic, and kale cook together in a flavorful chicken broth before heavy whipping cream is added at the very end to make everything rich and creamy.
This is exactly the kind of Crockpot meal I love. There’s no need to brown the sausage in a separate skillet first. Everything goes straight into the slow cooker, which means fewer dishes and less work. Just break up the sausage, add the remaining ingredients, and let the Crockpot do its thing!
Once the potatoes are tender, we add the heavy whipping cream and plenty of kale for the last 30 minutes. Finish each bowl with fresh Parmesan, and you have an easy, comforting dinner that is perfect with some crusty bread for dipping.
Ingredients
1 pound Italian sausage
1 onion, diced
4 cloves garlic, minced
3 pounds russet potatoes, peeled and cubed
6 cups chicken broth
1 heaping tablespoon chicken bouillon paste
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoons salt
1 1/2 cups heavy whipping cream
4 to 5 cups kale
Freshly grated Parmesan cheese, for serving
Directions
Add the Italian sausage directly to the slow cooker. Use a wooden spoon to break the sausage into smaller pieces.
Add the diced onion, minced garlic, peeled and cubed russet potatoes, chicken broth, chicken bouillon paste, black pepper, red pepper flakes, and salt.
Stir everything together until well combined.
Cover the slow cooker and cook on LOW for 3 1/2 to 4 hours, or until the potatoes are tender and the Italian sausage is fully cooked.
Once the potatoes are tender, stir in the heavy whipping cream and 4 to 5 cups of kale.
Cover and turn the slow cooker to HIGH.
Cook for an additional 30 minutes, or until the kale has wilted and the soup is hot and creamy.
Give everything a good stir and taste for seasoning.
Ladle the Zuppa Toscana into bowls and finish with plenty of freshly grated Parmesan cheese.
A True Dump-and-Go Crockpot Dinner
One of the best things about this recipe is that you don't have to pull out a skillet and brown the Italian sausage before putting it into the Crockpot.
Add the raw sausage directly to the slow cooker and use a wooden spoon to break it into pieces. Then add the onion, garlic, potatoes, broth, bouillon, and seasonings.
That's it. Put the lid on and walk away!
As the sausage cooks, it releases all that delicious flavor into the broth. The potatoes also absorb the flavors of the sausage, garlic, onion, and seasonings as they become tender.
Wait to Add the Cream and Kale
The heavy whipping cream and kale don't need hours in the slow cooker, so we're saving both for the very end.
Once you can easily pierce the potatoes with a fork, stir in 1 1/2 cups of heavy whipping cream. This transforms the flavorful broth into that rich, creamy soup we want from Zuppa Toscana.
Then add your kale. Four to five cups might look like a LOT when you first put it into the Crockpot, but don't worry. It wilts down considerably as it cooks.
Turn the Crockpot to HIGH and give everything another 30 minutes. That's plenty of time for the kale to become tender and the cream to heat through.
Make It Your Own
You can easily adjust the amount of heat in this soup. The Italian sausage and 1/2 teaspoon of red pepper flakes give it a little kick without making it overwhelmingly spicy.
If your family likes things on the milder side, you can reduce the red pepper flakes. If you love some heat, use hot Italian sausage or add a few extra red pepper flakes to your bowl.
And don't forget the Parmesan!
A generous amount of freshly grated Parmesan on top adds that salty, cheesy finishing touch that works perfectly with the creamy broth, sausage, potatoes, and kale.
Serve this Crockpot Zuppa Toscana with warm crusty bread, garlic bread, or even a simple side salad. It's hearty enough to be dinner all on its own and easy enough to throw together when you're craving a big bowl of warm, creamy comfort food.
