Crockpot Zuppa Toscana is a creamy Italian soup cooked in a slow cooker with browned sausage, potatoes, kale, and crispy bacon. The hands-off cooking time makes it worth making, especially when you want a filling meal without staying in the kitchen. As it cooks, the bacon, sausage, onion, and garlic make the kitchen smell warm and savory, while the potatoes become tender in the broth. I like making this soup for a relaxed weeknight dinner or a cozy weekend meal when a big pot of soup sounds just right.
Why You’ll Love This Crockpot Zuppa Toscana
- Mostly hands-off: After you brown the bacon and sausage, the slow cooker does most of the work.
- Filling meal: Italian sausage and Yukon gold potatoes make this soup hearty enough for dinner.
- Creamy finish: Heavy whipping cream softens the broth and gives the soup a smooth texture.
- Serves a crowd: The recipe makes 8 servings, so it works well for family meals or leftovers.
- Flexible spice level: Use mild or spicy Italian sausage, then add optional cayenne if you want more heat.
How To Make Crockpot Zuppa Toscana
Start by cooking the bacon until crisp, then brown the Italian sausage in a little bacon grease with the onion and garlic. Move that mixture to the slow cooker with the potatoes and chicken broth, making sure the potatoes are covered. Cook until the potatoes are tender, then add the kale and cream during the final part of cooking. Finish each bowl with crispy bacon and Romano cheese or parmesan.
Prep: 25 minutes | Cook: 240 minutes | Total: 265 minutes | Servings: 8
Ingredients
- 4-5 slices bacon
- 1 pound mild or spicy Italian sausage
- 1 large onion, chopped
- 2 tablespoons minced garlic cloves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes
- 4 cups chopped kale
- 32 ounces chicken broth
- 1 cup heavy whipping cream
- Garnishes: more bacon, Romano cheese or parmesan, ⅛ to ¼ teaspoon cayenne pepper (optional)
Directions
- Cook the bacon in a skillet over medium heat until crispy. Remove it from the skillet and keep about a tablespoon of the bacon grease in the pan.
- Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes, until browned.
- Stir in the chopped onion and minced garlic. Sauté until the onion and garlic are softened.
- Drain any extra grease from the skillet.
- Transfer the sausage mixture to the crockpot.
- Add the cubed potatoes and pour in the chicken broth. Press the potatoes down so they are covered by the broth.
- Cook on high for 3 to 4 hours or low for 5 to 6 hours, until the potatoes are tender.
- Add the kale and heavy whipping cream. Cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
- Top the soup with the crispy bacon and parmesan or Romano cheese before serving. Add ⅛ to ¼ teaspoon cayenne pepper if you want extra heat.
How To Serve Crockpot Zuppa Toscana
Serve Crockpot Zuppa Toscana in wide bowls so each serving gets plenty of sausage, potatoes, kale, and creamy broth. Add extra bacon and a sprinkle of parmesan or Romano cheese just before eating.
A slice of crusty bread is a good side for dipping into the soup. You can also serve it with a simple green salad for a lighter pairing. For a casual gathering, set out the soup with extra cheese, bacon, and cayenne pepper so everyone can season their own bowl. This soup is also a comfortable choice for a family dinner on a chilly day.
How To Store Crockpot Zuppa Toscana
Let the soup cool before storing it in a covered container in the refrigerator. Eat refrigerated leftovers within 3 to 4 days, and keep the bacon and cheese separate when possible so they stay crisp and fresh.
Reheat the soup gently on the stovetop or in the microwave, stirring as it warms. Heat individual servings until hot, but avoid overheating the cream-based broth. If the soup thickens in the refrigerator, stir in a small amount of broth while reheating if needed. Freeze only if you are comfortable with a possible change in the creamy texture after thawing.
Tips For Making Crockpot Zuppa Toscana
- Cook the bacon until crispy so it stays firm when sprinkled over the soup.
- Keep about a tablespoon of bacon grease in the skillet to help brown the Italian sausage and build flavor.
- Drain extra sausage grease before adding the mixture to the crockpot so the soup does not become overly greasy.
- Cut the potatoes into evenly sized 1 inch cubes so they cook at a similar rate.
- Press the potatoes down into the chicken broth before starting the slow cooker. This helps them cook in the liquid.
- Add the kale and heavy whipping cream near the end, then cook on high for about 15 to 20 minutes so the kale stays green and the cream blends into the broth.
Variations
- Ingredient swap: Use mild Italian sausage instead of spicy, or choose spicy Italian sausage if you prefer more heat.
- Add-in: For an optional spicy finish, stir in ⅛ to ¼ teaspoon cayenne pepper before serving.
- Different cooking method: You can prepare the bacon and sausage mixture in a skillet, then finish the potatoes, broth, kale, and cream in a large pot on the stovetop instead of using a slow cooker. The provided cooking times are for the slow cooker version.
FAQs
Can I Make Crockpot Zuppa Toscana With Mild Sausage?
Yes. Mild Italian sausage works well if you want a gentler flavor. You can add ⅛ to ¼ teaspoon cayenne pepper as an optional garnish if you want more heat at the table.
Can I Use Spinach Instead Of Kale?
Kale is the ingredient listed for this soup, but spinach can be used as an optional substitute. Since spinach wilts quickly, add it near the end along with the heavy whipping cream and watch it closely.
Can I Make This Soup Ahead Of Time?
Yes, you can make the soup ahead and refrigerate it in a covered container. Reheat it gently and stir before serving, adding extra broth only if the soup has thickened more than you like.
Does Crockpot Zuppa Toscana Freeze Well?
The soup can be frozen, but the cream-based broth may change texture after thawing. For the best result, cool it fully, store it in an airtight container, and reheat it gently while stirring.
How Do I Know When The Soup Is Done?
The potatoes should be tender when pierced with a fork after cooking on high for 3 to 4 hours or low for 5 to 6 hours. After you add the kale and cream, cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
Crockpot Zuppa Toscana
Ingredients
Main Ingredients
- 4-5 slices bacon Cook until crispy.
- 1 pound mild or spicy Italian sausage Choose according to spice preference.
- 1 large onion chopped
- 2 tablespoons minced garlic cloves Enhances flavor.
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes Press down in broth.
- 4 cups chopped kale Add near the end of cooking.
- 32 ounces chicken broth Cover the potatoes.
- 1 cup heavy whipping cream Added at the end for creaminess.
Garnishes
- to taste more bacon For topping.
- to taste Romano cheese or parmesan For topping.
- 1/8 to 1/4 teaspoon cayenne pepper (optional) For added heat.
Method
Preparation
- Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and keep about a tablespoon of the bacon grease in the pan.
- Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes, until browned.
- Stir in the chopped onion and minced garlic. Sauté until the onion and garlic are softened.
- Drain any extra grease from the skillet.
- Transfer the sausage mixture to the crockpot.
- Add the cubed potatoes and pour in the chicken broth. Press the potatoes down so they are covered by the broth.
Cooking
- Cook on high for 3 to 4 hours or low for 5 to 6 hours, until the potatoes are tender.
- Add the kale and heavy whipping cream. Cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
Serving
- Top the soup with the crispy bacon and parmesan or Romano cheese before serving. Add ⅛ to ¼ teaspoon cayenne pepper if you want extra heat.