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Slow Cooker Zuppa Toscana + VIDEO

Slow cooker zuppa toscana is a creamy & comforting soup that uses sausage, kale, and potatoes. This whole30 & dairy-free soup can also be made in the Instant Pot.

PIN FOR LATER

Updated 2021 with Instant Pot instructions

before (slow cooker)

What Is Zuppa Toscana?

Zuppa toscana means Tuscan soup in Italian. A more traditional zuppa toscana uses veggies, beans, potatoes, and fresh herbs. This slow cooker zuppa toscana is not the traditional version; it’s inspired by the Americanized version. Most Americans know zuppa toscana from Olive Garden. I’ll confess…I am one of those people. I have only ever had zuppa toscana soup there and honestly, it’s been years since I have stepped foot in an Olive Garden. But I’ve been seeing zuppa toscana all over the internet in a lot lately so I figured it was time I’d take a crack at my own version.

after (slow cooker)

What Type Of Sausage To Use

This slow cooker zuppa toscana recipe uses your preferred ground sausage. If you can’t find a ground sausage, you can simply uncase sausage links. For a list of compliant whole30 sausages see HERE

What Type Of Potatoes To Use

I used very small baby potatoes. Waxy potatoes work well in slow & pressure cooking because they hold their shape well thus less likely to turn to mush during the cooking process. All-purpose potatoes like russet potatoes or even sweet potatoes can also be used. If you use a potato like russet or sweet potatoes, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape better during the cook time.

Coconut Milk vs Cream

Traditionally zuppa toscana uses a cream like heavy cream or half & half. To make this dairy-free & whole30 compliant, I used full-fat coconut milk instead. Personally I do not think using coconut milk adds a coconut flavor to the soup. Coconut cream is another dairy-free, paleo, and whole30 compliant alternative. Of course if you’re not worried about this being compliant, you can use 1 cup of whipping cream.

Storing Leftover Zuppa Toscana

Store leftover slow cooker or Instant Pot zuppa toscana in an air-tight container in the refrigerator for 3-4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container or freezer-friendly plastic bag. Store the soup in your freezer for up to 2 months. To reheat frozen zuppa toscana, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

Tips For This Zuppa Toscana Soup

  • You can use fresh or frozen kale. I’ve made it both ways and the taste was the same.
  • For a more flavorful broth, use all chicken broth rather than 4 cups of broth & 2 cups of water.
  • Keep in mind what type of sausage you use might alter the taste of the soup.
  • Using whipping cream will result a creamier soup than if you use coconut milk.

Other soup recipes you might enjoy:

Pot Roast Soup

Turkey & Mashed Potato Soup

Potato Leek Soup

Corned Beef & Cabbage Soup

I used a 6-quart slow cooker /or Instant Pot.

Print
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Slow Cooker Zuppa Toscana

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  • Total Time: 3 hours 10 mins
  • Yield: 4 servigns 1x

Ingredients

Units Scale
  • 1 pound ground sausage
  • 3 cups kale, chopped
  • 1 pounds potatoes, diced
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1/2 cup onion, diced
  • 1 cup full-fat coconut milk (or whipping cream)
  • 2 garlic cloves, minced
  • 1 teaspoon salt (or more)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon oil
  • 4 slices bacon, cooked & crumbled (optional, for garnish)

Instructions

Slow Cooker

  1. Heat oil in a large skillet. Add the ground sausage and cook until no longer pink. Crumble the meat as it cooks. Drain any excess grease.
  2. Add the sausage, broth, water, potatoes, onion, garlic, salt, pepper, and red pepper flakes to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6.
  4. Stir in kale and coconut milk (or whipping cream). Cover & cook an additional 10-15 minutes or until kale is soft.
  5. Garnish with bacon before serving (if using).

Instant Pot

  • Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the ground sausage and onion cook 3-5 minutes or until onions are soft and sausage is browned. Crumbling the sausage as it cooks. Add the garlic and cook an additional minute. Turn off and drain any excess grease if needed.
  • Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  • Stir in potatoes, garlic, salt, and pepper.
  • Close lid and seal valve. Select high pressure and set time for 20 minutes. When cook time is completed, quick release the pressure.
  • Turn the pressure cooker to sauté and stir in kale and coconut milk.
  • Cook an additional 5-10 minutes on sauté or until kale has is softened.
  • Garnish with bacon before serving (if using).
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 3 hours

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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Sheila

Sunday 9th of January 2022

Could I substitute escarole or spinach for the kale?

Shannon Epstein

Sunday 9th of January 2022

Yes absolutely! Add it at the end just like you would the kale.

100+ Whole30 Slow Cooker Recipes - Fit Slow Cooker Queen

Sunday 21st of October 2018

[…] Slow Cooker Zuppa Toscana […]

Autumn

Monday 12th of February 2018

THanks for the quick reply...getting ready to make it now!

Malini

Thursday 1st of February 2018

Oh yum!!! I love this soup from Olive Garden. I've never used white sweet potato - is as sweet? I bet this would be good with a parsnip too. Pinning this!

Evelyne CulturEatz

Thursday 1st of February 2018

Wow the soup looks really good. I have never had it, no Olive gardens where I live.