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–+ servings
Crockpot Zuppa Toscana Soup 1

Crockpot Zuppa Toscana Soup

This Italian-inspired Crockpot Zuppa Toscana Soup combines tender potatoes, savory Italian sausage, nutrient-rich kale, and a creamy broth for a hearty meal that rivals the Olive Garden version. Perfect for busy weeknights, this slow cooker adaptation delivers restaurant-quality results with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 servings
Calories 385 kcal

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet

Ingredients
  

Main Ingredients

  • 1 pound Italian sausage mild or hot, depending on preference
  • 1 large onion diced (about 1 cup)
  • 4 cloves garlic minced
  • 6 cups chicken broth low-sodium recommended
  • 3 large russet potatoes thinly sliced (about 4 cups)
  • 1 bunch kale stems removed and roughly chopped (about 4 cups)
  • 1 cup heavy cream
  • 1/2 tsp red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • 1/4 cup Parmesan cheese grated, for serving

Instructions
 

  • In a large skillet over medium heat, brown the Italian sausage until no pink remains, breaking it into bite-sized crumbles as it cooks (approximately 5-7 minutes).
  • Add the diced onion to the same skillet with the cooked sausage and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Transfer the sausage mixture to your crockpot, scraping the skillet to capture all the flavorful browned bits.
  • Pour the chicken broth into the crockpot and add the sliced potatoes. Season with red pepper flakes (if using), salt, and black pepper.
  • Cover and cook on high for 3-4 hours or on low for 7-8 hours. The potatoes should be fork-tender when done.
  • During the last 30 minutes of cooking, stir in the chopped kale and heavy cream.
  • Before serving, taste and adjust seasoning as needed.
  • Serve hot, garnished with grated Parmesan cheese.

Notes

For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
Turkey Italian sausage works as a leaner protein option.
Swiss chard or spinach can replace kale if preferred.
Refrigerate leftovers in airtight containers for up to 3-4 days.
For freezing, omit the cream and kale, then add fresh when reheating.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 14gFat: 26gSaturated Fat: 12gCholesterol: 68mgSodium: 890mgPotassium: 687mgFiber: 2gSugar: 3gVitamin A: 93IUVitamin C: 45mgCalcium: 15mgIron: 12mg
Keyword Zuppa Toscana, Crockpot Soup, Italian Soup, Olive Garden Copycat
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