Slow Cooker Zuppa Toscana is a rich, comforting soup inspired by the popular Italian-style soup made famous by Olive Garden. This easy slow cooker version creates a delicious copycat-style soup at home with Italian sausage, tender potatoes, kale and a creamy broth.
Browning the sausage first adds incredible depth of flavor, while the slow cooker gently brings everything together into a satisfying soup that feels special but is simple to prepare at home.
What Zuppa Toscana means
The name Zuppa Toscana simply translates to “Tuscan soup.” Traditional soups from the Tuscany region of Italy are rustic and hearty, often made with simple ingredients like beans, greens, potatoes and bread, the same kind of comforting ingredients that make this soup so satisfying.
This slow cooker version keeps those same flavors but makes it easy to prepare at home. Let the slow cooker do the work and you’ll have a hearty soup waiting at the end of the day.
Choosing the Right Ingredients
Spicy Italian sausage brings the most flavor
Spicy Italian sausage gives this soup its signature flavor. Even people who usually avoid spicy food often enjoy it here because the cream and potatoes mellow the heat.
If you prefer, mild Italian sausage works perfectly well too.
The best potatoes for slow cooker soup
Potato variety makes a difference in slow cooker recipes. Yukon Gold potatoes tend to hold their shape well during long cooking, making them ideal for soups like this.
Russet potatoes will still work but may soften more. Cutting the potatoes into small cubes helps them cook evenly and prevents them from taking too long to become tender.
Why kale works better than spinach
Kale might seem unusual if you’re used to seeing spinach in soup, but it works beautifully here. Spinach can become quite soft and sometimes a little slimy in hot soup.
Kale holds its shape much better and adds a gentle peppery flavor that balances the richness of the broth.
If you’re unsure about cooking times for slow cooking in general, see my guide to Slow Cooker Cooking Times.
The small technique that makes the biggest difference
If there’s one step that really improves this soup, it’s browning the sausage first before adding it to the slow cooker.
It may seem like an extra step when you’re using a slow cooker, but it makes a huge difference to the overall flavor. Browning the sausage first is something I almost always do for slow cooker soups because it builds a much deeper flavor.
When sausage browns in a hot pan it develops rich, savory notes that simply can’t happen inside the slow cooker.
As the sausage cooks, take the time to break it into very small pieces. I usually squeeze the meat from the casings and then use the end of a wooden spatula to keep breaking it apart while it browns.
It does take a few extra minutes, but it’s absolutely worth it. Smaller pieces mean you get a little sausage in every spoonful rather than the occasional big chunk.
Finishing the soup with toppings
Once the soup is cooked and the potatoes are tender, the final ingredients bring everything together.
The cream gives the broth its signature richness, while Parmesan cheese adds a lovely savory finish. A small splash of apple cider vinegar at the end helps brighten the flavors if the soup tastes a little flat.
Then come the toppings, and in this recipe they’re not just optional extras. Crispy bacon, extra Parmesan, a sprinkle of fresh parsley and a little cracked black pepper take the soup from good to absolutely delicious. Cooking the bacon until it’s really crisp adds wonderful flavor and a bit of texture to each bowl.
Easy variations readers often ask about
This soup is very flexible if you’d like to adjust the ingredients.
If you prefer a milder flavor, simply swap the spicy Italian sausage for a mild version. The soup will still be delicious.
You can also substitute spinach for the kale using the same amount. It will soften more in the broth, but it’s a perfectly good option if that’s what you have on hand.
For a dairy-free option, coconut cream can be used in place of heavy cream. It will slightly change the flavor but still creates a rich soup.
Some readers also like to leave the cream out entirely and enjoy the soup as more of a broth-style dish. It’s still full of flavor thanks to the sausage and Parmesan.
Storing and freezing leftovers
This soup stores very well, which makes it great for leftovers. In the refrigerator, it will keep for up to 4 days in an airtight container.
Despite containing cream, the soup can also be frozen for up to 3 months, although the cream may separate slightly when reheated. The potatoes may soften slightly after freezing and reheating, but the flavor remains lovely.
If you know ahead of time that you plan to freeze the soup, one helpful trick is to leave the cream out during cooking and simply stir it in when reheating.
How to Make Slow Cooker Zuppa Toscana
Here’s a quick overview of the key steps for making this soup. The full instructions are in the recipe card below.
Step 1
Brown the sausage in a large skillet, squeezing it from the casing, breaking it into small pieces as it cooks.
Step 2
Cook the onion and garlic in the same skillet until soft and fragrant.
Step 3
Add the sausage, potatoes and broth to the slow cooker and cook until the potatoes are tender.
Step 4
Stir in the cream and kale, then cook a little longer until the soup thickens slightly.
Step 5
Finish with Parmesan cheese and serve with crispy bacon and cracked pepper.
More Slow Cooker Soup Recipes
If you enjoyed this Slow Cooker Zuppa Toscana, here are a few more comforting slow cooker soups you might love:
- Slow Cooker Chicken Noodle Soup
- Slow Cooker French Onion Soup
- Slow Cooker Roasted Tomato & Basil Soup
- Slow Cooker Hearty Vegetable Soup
These soups are all easy to prepare and perfect for cozy dinners.
Slow Cooker Zuppa Toscana Recipe
Slow Cooker Zuppa Toscana
Slow Cooker Zuppa Toscana is a rich, comforting soup with Italian sausage, tender potatoes and kale in a creamy broth, inspired by the popular restaurant favorite.
Ingredients
- 1 lb spicy Italian sausage (or mild)
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 tablespoons all-purpose flour
- 3 teaspoons garlic, minced
- 4 medium yellow potatoes (Yukon Gold or Russet), peeled and cut into ½-inch cubes
- 4 cups chicken stock
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- ¾ cup heavy cream
- 2 cups kale leaves, stems removed and chopped
- ½ teaspoon salt
- 1–2 teaspoons apple cider vinegar
- ¼ cup grated Parmesan cheese
To Serve
- ¼ cup grated Parmesan cheese
- 8 oz bacon, cooked until crispy and crumbled
- Freshly cracked black pepper or red pepper flakes
Instructions
- Spray a large frying pan with cooking spray. Remove the sausage from the casings and add to the pan. Cook over medium heat, breaking the sausage into small pieces (about ¼ inch) until browned.
- Remove the sausage with a slotted spoon and set aside, leaving the fat in the pan. Wipe the pan lightly, then add the butter and diced onion. Cook over medium-low heat for about 5 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds. Stir in the flour and cook for 2 minutes until well combined.
- Transfer the onion mixture to the slow cooker. Add the browned sausage, diced potatoes, chicken stock, and pepper. Stir well.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the potatoes are fork-tender.
- When the potatoes are tender, remove ¼ cup of the hot cooking liquid and whisk with the cornstarch until smooth. Stir this mixture back into the slow cooker.
- Add the heavy cream and chopped kale. Stir well and cook on HIGH for 30 minutes until the soup thickens slightly and the kale is tender.
- Stir in ¼ cup Parmesan cheese until melted. Season with salt to taste. If the flavor needs brightening, add apple cider vinegar 1 teaspoon at a time.
- Let the soup rest for 5 minutes before serving.
- Ladle into bowls and garnish with crispy bacon, extra Parmesan cheese, parsley and if you wish, cracked black pepper or red pepper flakes.
- To store this soup, allow it to cool for half an hour before placing it in an airtight container or zip-top freezer bags.
- Refrigerate for up to 4 days, or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave until hot but not boiling.
Notes
Break the sausage into small pieces
When browning the sausage, break it into very small pieces as it cooks. This takes a little extra time but ensures you get sausage in every spoonful.
Potato size matters
Cut the potatoes into small ½-inch cubes so they cook evenly in the slow cooker. Larger pieces can take much longer to become tender.
Spicy or mild sausage both work
Spicy Italian sausage gives the most flavor, but mild sausage works well if you prefer a less spicy soup.
Kale vs spinach
Kale holds its shape much better in soup than spinach. Spinach can be used if needed but will soften more in the broth.
Freezing tip
This soup freezes well for up to 3 months. If freezing, consider leaving the cream out during cooking and adding it when reheating for the best texture.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 940Total Fat: 57gSaturated Fat: 22gUnsaturated Fat: 35gCholesterol: 111mgSodium: 1634mgCarbohydrates: 73gFiber: 6gSugar: 8gProtein: 33g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Frequently Asked Questions
Can I use mild sausage instead of spicy?
Yes. Mild Italian sausage works perfectly well if you prefer a less spicy soup. The broth will still be rich and flavorful thanks to the garlic, onion and Parmesan.
Can I substitute spinach for kale?
You can. Use the same amount of spinach as the kale. Just keep in mind spinach softens much more in soup, while kale keeps a little more texture.
Can Zuppa Toscana be made without cream?
Yes. You can leave the cream out entirely for a lighter broth-style soup. Another option is using coconut cream for a dairy-free version.
Can this soup be frozen?
Yes, it freezes well for up to 3 months. The potatoes may soften slightly after thawing, but the flavor remains delicious.
If you plan to freeze the soup, consider leaving the cream out during cooking and stirring it in when reheating.
What should I serve with Zuppa Toscana?
This soup is lovely served with crusty bread, or garlic bread. The bread is perfect for soaking up the creamy broth.
I hope you love this creamy Zuppa Toscana soup as much as we do. It’s such a delicious homemade version of this popular soup.
Have you tried it?
If you try it, I’d love to hear how it turned out for you in the comments below.
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Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.
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Happy cooking!
Anna xo
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