Crockpot Zuppa Toscana
This Crockpot Zuppa Toscana is an easy slow cooker soup recipe made with Italian sausage, crispy bacon, tender potatoes, kale, rich heavy cream, and flavorful chicken broth. It cooks low and slow in the crockpot, making it one of the easiest dinners to make on a busy day.
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This cozy soup is perfect for chilly fall and winter evenings, family dinners, or whenever you’re craving a warm and comforting meal. It’s also a great choice for weekend lunches, meal prep, or serving guests because the slow cooker does most of the work while you go about your day.
It’s delicious to serve with Garlic Bread and a simple Caesar Salad for a complete and satisfying meal.
For more comforting soup recipes, find more ideas here!
How to Make Crockpot Zuppa Toscana
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cook your bacon, whether that’s microwaving, or in a skillet for regular bacon.
2. In a skillet, brown the Italian sausage.
3. To your crock pot, add the cooked sausage and bacon.
4. Add the diced onion.
5. Then, add the seasonings and garlic.
6. Add your potatoes, then pour the chicken broth over top. Stir.
7. Cook on low for 6-8 hours or high for 3-4.
8. About 30 minutes before cooking finishes, add the heavy cream.
9. Roughly chop the kale, and add.
10. Stir and let cooking finish.
Serve & Enjoy!
Important Recipe Notes
- Brown the Italian sausage before adding it to the crockpot. This gives the soup more flavor and better texture.
- Cook the bacon ahead of time and crumble it into bite-sized pieces before adding it to the slow cooker.
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Add the heavy cream and chopped kale during the last 30 minutes of cooking. This keeps the cream from separating and the kale from becoming too soft.
- If the soup is thicker than you like, stir in a little extra chicken broth before serving.
- For a little spice, use hot Italian sausage or add a pinch of crushed red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring often.
- This soup can be frozen, but keep in mind that the texture of the cream and potatoes may change slightly after thawing.
Crockpot Zuppa Toscana
Ingredients
- 8 slices of bacon we used microwaveable
- 1 lb. Italian sausage
- 4 cups russet potatoes cut into about 1 inch pieces
- 1 cup white onion diced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 tsp. minced garlic
- 32 ounces chicken broth
- 1 1/2 cups heavy cream
- 2-3 cups kale
Instructions
- Cook your bacon, whether that’s microwaving, or in a skillet for regular bacon.
- In a skillet, brown the Italian sausage.
- To your crock pot, add the cooked sausage and bacon.
- Add the diced onion.
- Then, add the seasonings and garlic.
- Add your potatoes, then pour the chicken broth over top. Stir.
- Cook on low for 6-8 hours or high for 3-4.
- About 30 minutes before cooking finishes, add the heavy cream.
- Roughly chop the kale, and add.
- Stir and let cooking finish.
Check Out More Crockpot Soup Recipe Ideas!
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