Crock Pot Zuppa Toscana
With a short list of ingredients, this easy crock pot zuppa Toscana is a hearty one pot meal that’s a simple slow cooker meal everyone will love! Super hearty, yet lightened up, you’ll love the creamy consistency and the “secret” trick to using less cream.
5 star review
“I made this for the first time a few weeks ago, and my family said it’s one of the best soups we’ve had, and I agree! I did use some hot sausage along with the sweet sausage because we love some spice, but that’s the only difference. I’m about to make it for the Super Bowl crowd, because it’s that delicious!!”
– Deanna
Crockpot Zuppa Toscana Recipe, But Lightened Up
Easy slow cooker meals are my speciality, and this hearty one-pot meal is no different! You perhaps have had Zuppa Toscana at Olive Garden – a creamy soup bursting with flavor. I wanted to recreate a lighter, homemade version of the soup that’s easy to make, yet just as delicious as the original version. While it may sound fancy, this lightened-up version of Zuppa Toscana slow cooker recipe is a cinch to put together thanks to a short ingredient list and my trusty crockpot, making it a perfect, easy, family friendly recipe!
Flavorful ingredients like onions, garlic, sweet Italian sausage, and a bit of heavy cream all combine to create this ultra comforting soup. This version is also naturally gluten-free and can be made dairy-free, so it makes a great option when feeding people with different dietary preferences. And, if you’re a fan of this Zuppa Toscana crock pot recipe, you’ll have to try my Creamy Slow Cooker Tortellini Soup next. Now, let’s make this cozy soup!
A Lighter Twist on Zuppa Toscana
Zuppa Toscana is a general term that means “Tuscan soup,” and is traditionally made with kale, beans, potatoes, onion, and Italian bacon, and became popular in the US when Olive Garden created a version with Italian sausage, onion, bacon, heavy cream, potatoes, and kale, My version is a lightened up and simplified twist on the Olive Garden recipe.
Visual Guide: Let’s Make Zuppa Toscana in the Slow Cooker!
Process & Tips
When developing this crock pot Zuppa Toscana soup crockpot recipe, I wanted to lighten things up and cut some of the cream, while still creating a lusciously creamy soup. To accomplish this, I use a method of mashing some of the cooked potatoes at the end of the cook time, and adding them back in along with the cream. The finished product is still luxuriously creamy and delicious – I promise, you won’t even miss all the extra cream. And, if you happen to love all things potato, you will also love this slow cooker potato recipe!
Make It Gluten Free + Dairy Free
This recipe is naturally gluten free, but be sure to check the ingredients of your sausage to avoid gluten contamination if following a gluten free diet. For dairy free, use an unsweetened, unflavored dairy free creamer, or full fat coconut milk in place of cream.
Key Ingredients and Substitutions
- Sausage: I used sweet Italian bulk pork sausage for this recipe, but if you’re looking for a spicy zuppa Toscana recipe, use spicy Italian sausage in its place. If you don’t want to use pork sausage, bulk chicken sausage can be substituted.
- Kale: Hearty kale holds up better in soups than spinach. Either curly or dino kale works in this recipe.
- Potatoes: Adds extra creaminess to the soup. For best results, I prefer russet potatoes.
How to Store & Freeze Leftovers
Crock pot zuppa Toscana keeps well in the fridge for up to 3-4 days, in a sealed container. This recipe also freezes well. Store in a sealed freezer friendly container for up to 2-3 months. Separation is normal. Simply reheat to bring back to a normal consistency.
This Recipe is…
Follow my step-by-step video:
Crock Pot Zuppa Toscana
Ingredients
- 1 ½ pounds sweet Italian pork sausage
- 1 small yellow onion, finely diced
- 4 garlic cloves minced
- 4 medium russet potatoes, peeled and sliced into ¼ inch pieces
- 1 quart low sodium chicken stock
- 1 cup water
- ¼ teaspoon kosher salt
To Add at the End
- 4 cups chopped kale
- ¼ cup cream
- red pepper flakes to taste
Equipment
Instructions
- Heat a large skillet over medium heat. Add the sausage and break into bite sized pieces. Brown on one side, about 3 minutes.
- Flip the sausage pieces, add the onion, and cook until the onions are softened and the sausage is browned on both sides, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Drain any excess grease and discard, if desired.
- Carefully transfer the cooked sausage and onion mixture to a 6-quart slow cooker. Add the diced potatoes, stock, water, and salt, stirring to combine.
- Cover and cook on high for 4-5 hours on high, or 7-8 hours on low, or until the potatoes are tender when pierced with a fork.
- Uncover and remove about 1 cup of cooked potatoes and ½ cup cooking liquid to a medium bowl. Set aside.
- Add the kale, cover, and cook on high for 15-30 minutes, or until the kale is tender.
- While the kale is cooking, using a fork, mash the potatoes with the cooking liquid until smooth.
- When the kale is tender but still bright green, add the mashed potato mixture and cream, stirring to combine. Taste and adjust seasonings if desired.
Notes
- See blog post, above, for substitution suggestions including dairy-free, storage, and more.
- For an even lighter version, use bulk chicken sausage in place of pork and half-and-half in place of cream.
So good and tasty the whole family devoured it.
Woohoo, Lisa, so happy to hear this one was a hit with you and your fam. Thanks for sharing your thoughts!
This. Was. Swoon-worthy!
Truly a delicious, comforting meal. Absolutely bursting with flavor, and a great way to sneak some greens into a healthy soup. With a side of crusty bread, this is exactly what you want a winter soup night to be like. New cool weather staple for me!
Fantastic, happy to hear this one was a hit for you Jenny. Thanks so much for your kind words!
How can I make this soup without crock pot?
Hi Eva, yes, you will just follow the instructions to cook the meat and onion in a large pot or Dutch oven, then add the other ingredients as you would to the slow cooker, cover, bring to a boil, then reduce to a simmer and cook covered for 30-45 minutes or until the potatoes are tender. Then add the remaining ingredients and enjoy!
I made this for the first time a few weeks ago, and my family said it’s one of the best soups we’ve had, and I agree! I did use some hot sausage along with the sweet sausage because we love some spice, but that’s the only difference. I’m about to make it for the Superbowl crowd, because it’s that delicious!!
Fantastic, Deanna, so happy to hear this one was a hit, and I agree, perfect for game day. Thanks so much for leaving a review!