Cozy Up with Slow Cooker Zuppa Toscana Soup Tonight

This Slow Cooker Zuppa Toscana Soup is a comforting, creamy delight perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Italian Sausage spicy or mild based on preference
1 medium Onion yellow or white onion
4 cloves Garlic minced, fresh
6 cups Chicken Broth low-sodium recommended
4 cups Potatoes Russet or Yukon Gold, cut into 1-inch cubes

For the Freshness

2 cups Kale stir in during the final 30 minutes

For Creaminess

1 cup Heavy Cream stir in at the end
½ cup Grated Parmesan Cheese optional

For Seasoning

to taste Salt
to taste Pepper

Equipment

Slow Cooker
Frying Pan

Method

Step-by-Step Instructions

In a large frying pan over medium-high heat, cook the Italian sausage and chopped onion for about 4-5 minutes until browned and translucent.
Add minced garlic to the pan, stirring for an additional minute until fragrant.
Carefully transfer the sausage mixture to your slow cooker.
In the slow cooker, add the chicken broth, cubed potatoes, salt, and pepper.
Cover the slow cooker and set it to cook on Low for 4-5 hours or on High for about 2 hours.
About 30 minutes before serving, stir in the chopped kale and heavy cream.
Once cooking time is up, taste the soup and adjust seasonings. Serve warm, garnished with grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 4 days. Freeze the soup base (without cream and kale) in a freezer-safe container for up to 3 months.

Tried this recipe?

Let us know how it was!