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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
Cook Time 6 hours 46 minutes
Total Time 7 hours 1 minute
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.