Embrace the comforting flavors of a restaurant favorite right in your own kitchen! This slow cooker Zuppa Toscana recipe transforms the classic Olive Garden soup into an effortlessly delicious meal. Imagine tender potatoes, savory sausage, and fresh kale swimming in a rich, creamy broth. With your slow cooker doing most of the work, you can enjoy this hearty, homemade comfort food with minimal fuss.
For those curious about the roots of this beloved dish, Zuppa Toscana literally translates to ‘Tuscan soup’ and has a rich history in Italy.
Why You’ll Love This Slow Cooker Zuppa Toscana
This recipe truly shines for busy home cooks and beginners alike. You get amazing flavor without complicated steps.
- Minimal Prep, Maximum Flavor: A little upfront work leads to hours of slow-cooked deliciousness.
- Rich, Creamy, and Satisfying: Each spoonful offers a perfect balance of savory, spicy, and creamy notes.
- Easy Family-Friendly Meal: Even picky eaters often love this hearty and flavorful soup.
- Perfect for Busy Weeknights: Prep it in the morning and come home to a warm, ready-to-eat dinner.
- Better Than Takeout: Enjoy the authentic taste of your favorite soup, made with fresh ingredients.
Ingredients for Slow Cooker Zuppa Toscana
Crafting the perfect slow cooker zuppa toscana begins with quality ingredients. Here is everything you need to bring this restaurant-quality soup to your table:
- 1 lb ground spicy Italian sausage (mild can be substituted)
- 8 slices bacon, diced (divided)
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic minced
- 2 Tbsp flour (cornstarch can be substituted)
- 32 oz chicken stock
- 4 large russet potatoes, peeled and diced into 1/2 inch pieces
- 1 cup heavy cream
- 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
- Salt and pepper, to taste
- Pinch of red pepper flakes, optional
Beyond its delicious flavor, kale is a powerhouse of nutrients, offering numerous health benefits.
Notes & Substitutions
You can easily customize your slow cooker zuppa toscana to fit your taste or what you have on hand. For the sausage, choose spicy Italian sausage for a kick, or use mild Italian sausage for a milder flavor. Feel free to use red potatoes or even pre-diced frozen potatoes for extra convenience. If you are out of heavy cream, half & half or even whole milk will work, though the soup will be less rich. Fresh spinach makes a great substitute for kale; add it near the end until wilted. To thicken the soup further, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) works wonders, or you can mash a few potatoes directly in the pot.
Equipment Needed
Making this delicious slow cooker zuppa toscana requires only a few standard kitchen items. You will need a slow cooker (6-quart or larger is ideal) to handle the bulk of the cooking. A large skillet or Dutch oven is essential for browning the sausage and bacon beforehand. Gather common kitchen utensils like a slotted spoon, a sharp knife for dicing, and a cutting board. A whisk helps combine the cream and thickener smoothly.
How to Make Slow Cooker Zuppa Toscana (Step-by-Step)
Preparing this hearty slow cooker Zuppa Toscana is simpler than you think. Follow these easy steps for a delicious, comforting meal. This method combines the best of stove-top searing with the convenience of slow cooking.
Prep Steps
- Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until fully browned. Drain any excess grease very well, then transfer the cooked sausage to a plate and set aside.
- In the same skillet, add the diced bacon. Cook until crispy. Remove the crispy bacon with a slotted spoon and place it on a separate plate, reserving about 1-2 tablespoons of the bacon grease in the skillet.
- Add the diced yellow onion to the reserved bacon grease in the skillet. Sauté the onion over medium heat for about 5 minutes until it begins to soften.
- Stir in the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic.
Slow Cooker Assembly
- Transfer the browned sausage, sautéed onion, and garlic mixture to the bottom of your slow cooker.
- Add the peeled and diced russet potatoes over the sausage and onion mixture.
- Pour the chicken stock into the slow cooker, ensuring the potatoes and sausage are mostly submerged. Add a little water if needed to fully cover them.
- Cover the slow cooker with its lid. Cook on the LOW setting for 5-6 hours, or on the HIGH setting for 3-4 hours, until the potatoes are fork-tender.
Finishing Touches
- Once the potatoes are tender, whisk together the heavy cream and flour (or cornstarch) in a small bowl until no lumps remain. This creates a slurry that helps thicken the soup.
- Pour the cream mixture into the slow cooker, then add the de-stemmed and torn kale pieces. Stir everything gently to combine.
- Cover the slow cooker again and continue to cook on HIGH for another 30 minutes. This allows the soup to thicken slightly and the kale to wilt perfectly.
- Taste the soup and season generously with salt and pepper. Add a pinch of red pepper flakes if you desire more heat.
- Serve your homemade slow cooker zuppa toscana hot, garnished with the reserved crispy bacon. Enjoy!
Pro Tips for the Best Zuppa Toscana
Achieve perfect results with these simple pro tips for your homemade slow cooker Zuppa Toscana.
- Adjust Spice Level: Use spicy Italian sausage for heat, or mild sausage for a gentler flavor. You can also add more red pepper flakes at the end.
- Skim Excess Grease: For a lighter soup, use a spoon to skim off any excess grease from the surface after the bacon and sausage have cooked, before adding the other ingredients.
- Prevent Mushy Potatoes: Dice your potatoes into uniform 1/2-inch pieces so they cook evenly. Avoid overcooking; check for tenderness and stop cooking once they are just soft.
- Perfectly Wilted Kale: Add the kale during the final 30 minutes of cooking. This ensures it wilts but retains its vibrant color and a slight texture, preventing it from becoming overly soft or dark.
Serving Suggestions, Storage, and Variations
This versatile slow cooker zuppa toscana is a comforting meal on its own, but it also pairs well with a few simple additions.
Serving Suggestions
Serve this hearty soup with warm, crusty bread or garlic bread for dipping. A light side salad with a vinaigrette dressing offers a refreshing contrast to the richness of the soup. It’s also excellent simply enjoyed on its own as a fulfilling dinner.
Storage Instructions
Cool leftover slow cooker Zuppa Toscana completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. It freezes best if you freeze it before adding the heavy cream and kale; add those fresh when reheating. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Other Cooking Methods (Variations)
- Stovetop Zuppa Toscana: Brown sausage and bacon in a large pot. Sauté onions and garlic. Add stock, potatoes, and bring to a boil for 15 minutes. Stir in sausage, cream, and kale; cook until wilted.
- Instant Pot Zuppa Toscana: Sauté sausage, bacon, onion, and garlic in the Instant Pot. Add stock and potatoes. Cook on high pressure for 5 minutes, followed by a 10-minute natural release. Stir in cream and kale, then heat through.
- Low-Carb Zuppa Toscana: Replace the russet potatoes with cauliflower florets for a delicious low-carb alternative. Add the cauliflower during the last 30-60 minutes of cooking so it softens but doesn’t turn mushy.
Nutrition Information
Enjoying a bowl of this delicious slow cooker zuppa toscana provides a hearty and satisfying meal.
| Nutrient | Amount |
|---|---|
| Calories | 790 kcal |
| Carbohydrate Content | 56 g |
| Protein Content | 25 g |
| Fat Content | 52 g |
| Saturated Fat Content | 22 g |
| Cholesterol Content | 136 mg |
| Sodium Content | 993 mg |
| Fiber Content | 4 g |
| Sugar Content | 5 g |
| Serving Size | 1 serving |
Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about making this fantastic slow cooker Zuppa Toscana.
- Can I make this soup vegetarian? Yes, absolutely! Omit the sausage and bacon, using a plant-based sausage alternative and vegetable broth.
- What kind of kale works best? Tuscan kale (Lacinato kale) or curly kale both work wonderfully. Remember to de-stem it and tear it into bite-sized pieces.
- How long does Zuppa Toscana last? Stored properly in the refrigerator, this slow cooker soup is best enjoyed within 3-4 days. It also freezes well for up to 3 months.
- Can I use different types of sausage? While Italian sausage is traditional, you can experiment with chicken sausage or even breakfast sausage for a different flavor profile.
- Is it gluten-free? This recipe can be made gluten-free by ensuring your chicken stock is gluten-free and using cornstarch instead of flour to thicken the soup.
Conclusion
This slow cooker Zuppa Toscana recipe brings the rich, comforting flavors of a classic right into your home with incredible ease. It is the ultimate family-friendly meal, perfect for those busy days when you crave something hearty and satisfying without the fuss. Let your slow cooker work its magic and enjoy a warm bowl of this creamy, savory soup. Share your experience and rate this recipe; we love hearing from you!
Ultimate Slow Cooker Zuppa Toscana
Ingredients
Equipment
Method
- Brown the Italian sausage in a skillet and drain any excess fat.
- Fry the diced bacon until crisp, then remove and set aside.
- Sauté the diced onion and minced garlic until softened.
- Transfer the browned sausage, sautéed onion, and garlic to the slow cooker.
- Add the diced potatoes, then pour in chicken stock (and water if needed) to fully cover the ingredients.
- Cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the potatoes are tender.
- Whisk heavy cream with flour or cornstarch, then stir into the slow cooker along with the kale.
- Cover and cook on HIGH for an additional 30 minutes, allowing the soup to thicken and kale to wilt.
- Season the soup to taste with salt, pepper, and red pepper flakes, then top with reserved crispy bacon before serving.