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zuppa toscana in bowl

Slow Cooker Zuppa Toscana

  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 4 hours 20 mins
  • Total Time: 4 hours 35 mins
  • Yield: 6 to 8 servings 1x


  • 1 lb mild Italian sausage (casings removed, if needed)
  • 3 Russet potatoes, cut into 1 to 2-inch pieces
  • 1 white or yellow onion, thinly sliced
  • 2 teaspoons minced garlic
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 cups chopped Tuscan or Lacinato kale
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving (optional)


  1. Heat large skillet over medium-high heat. Cook sausage, breaking up with wooden spoon into small pieces, 5 to 7 minutes until cooked through. Drain.
  2. Add cooked sausage to 6-quart slow cooker along with potatoes, onion, garlic, chicken broth and a generous pinch of salt and pepper. Stir to combine. Cover and cook 4 to 5 hours on High or 7 to 8 hours on Low until potatoes are tender.
  3. Add kale and heavy cream to slow cooker; stir to combine. Cook another 20 minutes until kale is wilted.
  4. Add more salt and pepper to taste, if needed. Serve soup with grated Parmesan sprinkled on top and a side of good crusty bread.

Keywords: Olive Garden, Copycat, Crockpot