Crockpot Zuppa Toscana Recipe

Zuppa Toscana is a beloved Italian-inspired soup known for its rich flavors, creamy texture, and hearty ingredients. By using a slow cooker, this Crockpot Zuppa Toscana recipe simplifies the process, allowing you to enjoy a comforting bowl of soup with minimal effort. Packed with Italian sausage, potatoes, kale, and a savory broth, this soup is perfect for chilly days or when you’re craving something wholesome and filling.

There’s something deeply satisfying about a warm, hearty bowl of Zuppa Toscana. With its creamy broth, flavorful Italian sausage, tender potatoes, and fresh kale, it’s a dish that hits all the right notes for comfort food. This crockpot version makes it even easier to prepare, allowing the ingredients to slowly meld together while you go about your day. Whether you’re making it for a family dinner or meal prepping for the week, this soup is guaranteed to be a hit.

Step-by-Step Instructions

Browning the Italian Sausage

1. Cook the Sausage: In a large skillet, brown the Italian sausage over medium heat. Break it up into small crumbles as it cooks, and continue until it’s fully browned. Drain any excess grease and set the sausage aside.
   • Pro Tip: For a spicier kick, use hot Italian sausage or add extra crushed red pepper flakes to the sausage while cooking.

Preparing the Vegetables

2. Prep the Potatoes: Slice the russet potatoes thinly. You want them to be thin enough to cook quickly in the crockpot, but not so thin that they disintegrate. Leave the skins on for extra texture and flavor, or peel them if you prefer.
3. Add the Veggies: Dice the onion and mince the garlic. These will add depth to the soup’s flavor and infuse the broth with a rich, savory taste.

Slow Cooking the Soup

4. Combine Ingredients in the Crockpot: In your crockpot, add the browned sausage, sliced potatoes, diced onions, minced garlic, chicken broth, red pepper flakes (if using), and a generous pinch of salt and pepper.
5. Cook on Low or High: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender, and the flavors should have melded together beautifully.

Adding the Cream and Kale

6. Add the Heavy Cream: About 30 minutes before serving, stir in the heavy cream. This is what gives the Zuppa Toscana its signature creamy texture. If you prefer a lighter version, you can substitute with half-and-half or milk.
7. Stir in the Kale: Add the chopped kale (or spinach) to the crockpot, allowing it to wilt into the soup. Kale adds a nice bit of texture and nutrients to the dish, balancing out the richness of the cream and sausage.
8. Optional Garnish: If desired, garnish each bowl with crumbled bacon and grated Parmesan cheese for an extra layer of flavor.

Tips for the Best Zuppa Toscana

Using Different Types of Sausage

If you’re not a fan of pork sausage or want a leaner option, try using turkey or chicken sausage. The flavors will still be delicious, but with less fat content.

Adjusting the Creaminess

For an even richer soup, increase the amount of heavy cream to 1 1/2 cups. If you’re looking to lighten it up, use half-and-half or evaporated milk instead of cream.

Recipe Variations

Making it Dairy-Free

To make this recipe dairy-free, substitute the heavy cream with a plant-based alternative like coconut milk or cashew cream. Just be aware that coconut milk will add a slight sweetness to the dish, so adjust the seasoning accordingly.

Adding Extra Vegetables

Want to pack even more veggies into your Zuppa Toscana? Try adding carrots, zucchini, or mushrooms. Just chop them into bite-sized pieces and add them to the crockpot with the potatoes and onions.

Serving Suggestions

Bread Pairings for Zuppa Toscana

Zuppa Toscana is made even better with a side of crusty bread to soak up all that delicious broth. Here are some great options:

• Italian bread
• Garlic bread
• Sourdough loaf
• Breadsticks

Side Dishes to Serve with the Soup

While the soup is hearty enough on its own, you can round out the meal with a simple side salad, roasted vegetables, or even a light pasta dish.

Storing and Reheating Leftovers

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The soup’s flavors will continue to develop as it sits, making it even more delicious the next day.

Reheating Tips

To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, you can add a little more chicken broth or water to thin it out. You can also reheat it in the microwave in short intervals, stirring in between.

FAQs

1. Can I Freeze Zuppa Toscana?
   Yes! You can freeze Zuppa Toscana for up to 3 months. However, it’s best to freeze the soup before adding the cream. When you’re ready to eat, thaw it in the fridge, reheat, and then stir in the cream and kale.
2. Can I Use Pre-Cooked Sausage?
   Absolutely. If you have pre-cooked sausage, just crumble it and add it to the crockpot with the other ingredients. You’ll still get all the great flavors, but with even less effort.
3. How Can I Make This Recipe Lighter?
   To lighten up the soup, use a leaner sausage like turkey sausage, and replace the heavy cream with half-and-half or evaporated milk. You can also reduce the amount of cream to keep it flavorful but lower in calories.
4. Can I Make This Soup on the Stovetop Instead?
   Yes! Simply follow the same steps, but cook the soup in a large pot on the stove. Simmer for about 30-40 minutes until the potatoes are tender, then stir in the cream and kale.
5. Can I Use Spinach Instead of Kale?
   Yes, spinach is a great substitute for kale in this recipe. It wilts quickly and adds a nice texture to the soup.

Yield: 6

Crockpot Zuppa Toscana Recipe

Print

Zuppa Toscana is a beloved Italian-inspired soup known for its rich flavors, creamy texture, and hearty ingredients. By using a slow cooker, this Crockpot Zuppa Toscana recipe simplifies the process, allowing you to enjoy a comforting bowl of soup with minimal effort. Packed with Italian sausage, potatoes, kale, and a savory broth, this soup is perfect for chilly days or when you're craving something wholesome and filling.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 1 lb Italian sausage (mild or spicy), crumbled
• 4 cups chicken broth
• 2 cups water
• 4 large potatoes, peeled and diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 4 cups kale or spinach, roughly chopped
• 1 cup heavy cream
• 4 slices bacon, cooked and crumbled (for garnish)
• Grated Parmesan cheese (optional, for garnish)

Instructions

1. Brown the Sausage: In a skillet over medium heat, crumble and cook the Italian sausage until browned and fully cooked. Drain any excess fat.
2. Prepare the Ingredients: While the sausage is cooking, peel and dice the potatoes, and chop the onion, garlic, and kale or spinach.
3. Add to Crockpot: Transfer the browned sausage to the crockpot. Add the chicken broth, water, diced potatoes, onion, garlic, crushed red pepper flakes (if using), Italian seasoning, salt, and pepper.
4. Cook: Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the potatoes are tender.
5. Add Kale and Cream: About 30 minutes before serving, stir in the chopped kale (or spinach) and the heavy cream. Allow it to cook for the remaining time until the greens are wilted and the soup is creamy.
6. Serve: Once ready, ladle the Zuppa Toscana into bowls and garnish with crumbled bacon and grated Parmesan cheese if desired. Serve with crusty bread for dipping.

Notes

If you prefer a thicker soup, mash some of the cooked potatoes in the crockpot before adding the kale and cream.

You can substitute turkey sausage or chicken sausage for a lighter option.

For a dairy-free version, use coconut milk in place of heavy cream.