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Zuppa Toscana Soup (Slow Cooker)

Everyone loves this Italian Sausage soup with bacon and herbs. It's hearty, filling and absolutely delicious.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 6 hours 13 minutes
Total Time 6 hours 28 minutes
Servings 8 1-cup servings (total yield: 8 cups)
Calories 217kcal
Author Toni Dash

Equipment

  • 6 quart slow cooker

Ingredients

  • 1 pound ground mild Italian sausage not in casing
  • 1 medium yellow onion chopped
  • 5 slices cooked bacon chopped
  • 3 cups Yukon Gold potatoes scrubbed and cut into bite-sized pieces
  • 4 cups chicken or vegetable broth low sodium
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 2 cups fresh kale de-stemmed, washed and roughly chopped
  • 1 cup heavy cream
  • Shredded parmesan cheese for serving (optional)

Instructions

  • In a medium skillet over medium high heat, brown the ground Italian sausage breaking it apart into small pieces until it is cooked through. Drain any excess grease.
  • Place the cooked sausage in the bottom of the slow cooker.
  • Add in the diced onion, bacon, potatoes, broth and seasonings to the slow cooker with the sausage and stir.
  • Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours.
  • Stir in the chopped kale for the last 5 minutes of cooking.
  • Turn off the slow cooker and stir in the cream. Serve immediately with fresh parmesan cheese and a side of your favorite crusty bread.

Video

Notes

Cooked in a 6 quart Crockpot.
For added heat to the soup, replace the mild italian sausage with hot italian sausage.
To make it on the Stove Top
  • Brown the sausage in a large stock pot, drain the fat, then add all the ingredients except the kale and cream to the pot.
  • Bring to a boil and simmer until the potatoes are tender (about 30 minutes).
  • Stir in the kale and cook another few minutes before removing from heat and adding the heavy cream. 
Storing the soup
Refrigerator: When the soup is cooled transfer to an airtight container and place in the fridge. Enjoy within 3 days.
Freezer: Transfer fully cooled soup to heavy freezer bags or containers. Freeze for up to 3 months.
When ready to heat, let the soup thaw in the refrigerator overnight.
Reheat in the microwave or on the stove top and enjoy.

Nutrition

Calories: 217kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 686mg | Potassium: 622mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 1mg