Soups, Stews & Chili

Slow Cooker Zuppa Toscana with Sausage and Kale

By Clara ·
November 1, 2026

The bacon starts rendering in the skillet, and once it turns crisp, the whole kitchen smells smoky and savory. I use that same skillet for the Italian sausage before everything goes into the slow cooker, which gives this Slow Cooker Zuppa Toscana with Sausage and Kale a rich base without asking you to stand over the stove all afternoon.

Slice the russet potatoes evenly, then let the slow cooker do the steady work until they’re tender. The kale and cream go in near the end, so the greens keep some body and the broth finishes silky instead of feeling heavy. A little red pepper brings gentle warmth, while crumbled bacon gives each bowl a crisp, salty finish. It’s the kind of soup that fills a bowl generously and still tastes balanced, with tender potatoes in a creamy, savory broth.

Why the Kale and Cream Belong Near the End

A slow cooker is good at making potatoes and sausage tender, but greens and cream don’t need hours of that same heat. Kale added at the beginning would spend the full cooking time softening in the broth; adding it near the finish gives it just enough time to become tender without losing all its texture. The contrast matters in a soup this rich.

Heavy cream also tastes freshest when it’s stirred in after the potatoes are cooked. It blends into the broth during the final stretch and warms through without being held at a simmer for hours. The sequence lets each part do its job: the potatoes soften, the kale turns tender, and the broth gets creamy at the end. If the soup looks a little loose before the final cook, give it that last covered stretch before deciding it needs anything else. As the potatoes cook, they release some starch into the broth, helping it feel fuller without a separate thickener.

What Gives This Bowl Its Savory, Creamy Balance

• Italian sausage — It seasons the broth as it cooks, bringing more depth than plain ground meat. Choose a sausage you enjoy eating on its own; a well-seasoned option does more for the soup than a specialty brand. If you use turkey Italian sausage, see the FAQ for the important cooking temperature.
• Russet potatoes — Their starch helps give the broth a little body as the slices become tender. Yukon Gold potatoes work as a swap, but they hold their shape more and won’t thicken the soup quite as much. Scrub the potatoes before slicing; there’s no need to peel them.
• Kale — Remove the tough stems before chopping so the leaves soften at the same pace. Curly kale is easy to find and holds its shape well. Tuscan kale works too, with a flatter, more tender leaf.
• Heavy cream — It brings a fuller texture than a thinner dairy option, which can make the finished broth feel less lush. For a dairy-free version, use the coconut milk variation below; it changes the flavor as well as the texture.
• Bacon — Regular bacon is all you need here. It contributes smoky saltiness and a crisp garnish, so there’s no need to seek out an unusually thick or heavily flavored variety.
• Low-sodium chicken broth — Sausage and bacon both bring salt, so starting with low-sodium broth gives you more control over the final bowl. A familiar, everyday broth works well; the meat provides much of the soup’s savory character.

Building the Soup in Four Stages

Render the Bacon Until Crisp

Cook the bacon in a 12-inch skillet over medium heat for 6–8 minutes, turning it as needed, until it’s crisp. Move it to a paper towel-lined plate and let it cool before crumbling. If it still bends easily, give it another minute in the skillet; crisp bacon holds its texture better when scattered through the finished soup. Keep the skillet nearby for the sausage.

Brown the Sausage Thoroughly

Cook the Italian sausage in the same skillet for 6–8 minutes, breaking it into small pieces as it browns. Check that it reaches 160°F, then drain off the excess fat. The pieces should be browned rather than pale and steamed-looking. Breaking the sausage up as it cooks gives you bites that distribute evenly through the slow cooker.

Let the Potatoes Cook Until Tender

Add the sausage, diced onion, minced garlic, sliced potatoes, chicken broth, kosher salt, black pepper, and red pepper flakes to a 6-quart slow cooker. Stir to combine, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours. The potatoes are ready when a fork slips into a slice without much resistance. If they’re still firm, keep cooking until they reach that tender texture.

Finish With Kale, Cream, and Bacon

Stir in the chopped kale, heavy cream, and crumbled bacon. Cover and cook on HIGH for 20–30 minutes, until the kale is tender and the soup is hot. The greens should have softened but still be visible among the potatoes and sausage. Give the soup a gentle stir before serving so the creamy broth is evenly distributed.

Three Easy Ways to Change Up This Zuppa Toscana

Questions That Come Up With This Slow Cooker Soup

Slow Cooker Zuppa Toscana with Sausage and Kale

Slow cooker zuppa toscana combines browned Italian sausage, tender potatoes, kale, and heavy cream in a hearty, creamy soup. A slow cooker does most of the work, with crisp crumbled bacon stirred in at the end.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 46 minutes mins

Total Time 7 hours hrs 1 minute min

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 4 bacon slices
• 1 lb Italian sausage
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 2 lb russet potatoes scrubbed and cut into 1/4-inch-thick slices
• 6 cups low-sodium chicken broth
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 5 oz kale tough stems removed and leaves chopped
• 1 cup heavy cream

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. In a 12-inch skillet over medium heat, cook the bacon for 6–8 minutes, turning as needed, until crisp.
2. Transfer the bacon to a paper towel-lined plate and cool.
3. Crumble the bacon.
4. In the same skillet, cook the sausage for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
5. Drain excess fat from the sausage.
6. Add the sausage, onion, garlic, potatoes, broth, salt, black pepper, and red pepper flakes to a 6-quart slow cooker and stir to combine.
7. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender.
8. Stir in the kale, heavy cream, and crumbled bacon.
9. Cover and cook on HIGH for 20–30 minutes, until the kale is tender and the soup is hot.

Notes

For best texture, add the kale and cream near the end as directed. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate and the potatoes can become grainy. For a dairy-free variation, replace the heavy cream with unsweetened coconut cream.