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Bowl of slow cooker zuppa toscana soup with chicken sausage, kale and potatoes in creamy broth, topped with parmesan

Slow Cooker Zuppa Toscana Soup

Creamy Tuscan-style soup with browned chicken Italian sausage, tender potatoes, and silky kale. All the comfort of the restaurant classic, made in the slow cooker.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 6 bowls
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken Italian sausage, casings removed (450g) sweet or hot; turkey Italian sausage also works
  • 1 medium yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 2 lbs russet potatoes, sliced 1/4 inch thin (680g) about 3 medium
  • 6 cups chicken broth (1.4 liters) low sodium
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes plus more for serving
  • 1 bunch lacinato kale, stems removed and chopped (100g) added in the last 30 minutes
  • 1.5 cups heavy cream (355ml) stirred in off the heat
  • 0.5 cup freshly grated Parmesan for serving

Equipment

  • 6-quart slow cooker
  • Large skillet, for browning the sausage

Method
 

  1. In a large skillet over medium-high heat, brown the chicken sausage, breaking it into crumbles, until cooked through and well browned, about 8 minutes. Transfer to a 6-quart slow cooker, scraping in all the browned bits.
  2. Add the onion, garlic, sliced potatoes, chicken broth, salt, black pepper, and red pepper flakes to the slow cooker. Stir gently.
  3. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the potatoes are tender.
  4. Stir in the chopped kale. Cover and cook on HIGH for 30 minutes, until the kale is silky and bright green.
  5. Turn off the heat. Stir in the heavy cream until the broth is silky. Taste and adjust salt and red pepper flakes.
  6. Ladle into deep bowls. Top with freshly grated Parmesan and extra red pepper flakes. Serve with crusty bread.

Notes

Tips: Brown the sausage well for maximum flavor. Slice potatoes thin. Add kale only in the last 30 minutes; add cream off the heat. Storage: Refrigerate up to 4 days; freezes up to 3 months. Nutrition is estimated per serving.