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Creamy Crockpot Zuppa Toscana is shown in a delicious, close-up featured image.

Creamy Crockpot Zuppa Toscana Best

This recipe delivers restaurant-quality Zuppa Toscana made effortlessly in a slow cooker. Achieve a perfectly creamy texture and deep savory flavor by browning the sausage, using Yukon Gold potatoes, and adding the cream at the end.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or mild
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1 bunch kale, stems removed and chopped
  • 1 cup heavy cream
  • 2 tablespoons grated Parmesan cheese for garnish

Equipment

  • Crockpot (slow cooker)
  • large skillet
  • Spoon
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls

Method
 

  1. Brown the Sausage: In a skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease.
  2. Sauté Aromatics: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Combine Ingredients: Transfer the sausage, onion, and garlic mixture to a crockpot. Add the chicken broth, diced potatoes, red pepper flakes (if using), thyme, salt, and pepper.
  4. Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  5. Add Kale: Stir in the chopped kale during the last 30 minutes of cooking.
  6. Finish with Cream: Stir in the heavy cream just before serving. Do not let the soup boil after adding the cream.
  7. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.

Notes

For best results, use Yukon Gold potatoes as they hold their shape well during slow cooking. Add the heavy cream at the very end to prevent curdling. Adjust the amount of red pepper flakes to your desired level of spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.