Print

Slow Cooker Zuppa Toscana

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Slow cooker Zuppa Toscana is a comforting soup that combines sausage, kale, and potatoes in a creamy broth. This crockpot version of the classic Olive Garden soup is simple yet tasty. Perfect for busy weeknights or leisurely weekends. Make this soup as healthy as you want; substitutions to make this dairy-free and Whole30 compatible are included in the blog post. How to make zuppa toscana in the Instant Pot are also included.

Ingredients

Units Scale
  • 1 pound ground sausage
  • 2 cups kale, chopped
  • 1 pound russet potatoes, diced
  • 4 cups low-sodium chicken broth
  • 1 cups water (or more broth)
  • 1/2 cup onion, diced
  • 1 cup heavy 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 cream or coconut milk. 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 heavy cream.
  • Cook an additional 5-10 minutes on sauté or until kale has is softened.
  • Garnish with bacon before serving (if using).

Find it online: https://fitslowcookerqueen.com/slow-cooker-zuppa-toscana/

Scroll to Top