Crock Pot Zuppa Toscana (Easy)
Developed and tested by Robyn Conley Downs
on Feb 13, 2023 (last updated May 15, 2026) 
Made with Italian sausage, hearty kale, and tender russet potatoes, this crock pot Zuppa Toscana is a lightened-up take on the Olive Garden classic. A creamy, hearty one-pot dinner that feeds a crowd with minimal cream and minimal prep!
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
My Favorite Olive Garden Zuppa Toscana, But a Lightened Up
This crock pot Zuppa Toscana is one of those soups that delivers serious Olive Garden vibes but with about half the work and half the cream! My signature trick: at the end of the cook time, scoop out about a cup of cooked potatoes, mash them with some of the cooking liquid, and stir them back into the soup with just 1/4 cup of cream. The mashed potatoes thicken the broth into that signature luxurious texture without the heavy hand of dairy that traditional Zuppa Toscana relies on.
Browning the sausage and onions in a skillet before they go into the slow cooker pulls out the caramelized, deeply savory flavor that gives this soup its restaurant-quality depth. And as for the kale? Well I add it during the last 15 to 30 minutes of cooking so it stays bright green and tender without turning slimy. Serve this crockpot zuppa toscana with a sprinkle of red pepper flakes for heat and a side of crusty bread for soaking up the broth. So good!
Leftovers keep in the fridge for 3 to 4 days and freeze well for 2 to 3 months in sealed containers; some separation is normal after thawing and reheating brings the texture back. And if you love this one, my slow cooker creamy sausage tortellini soup is the next recipe to try! Or, for a full list of soup ideas, my slow cooker soups roundup pulls together alllllll the cozy weeknight winners!
Welcome to My Kitchen, Let’s Make Zuppa Toscana in the Slow Cooker!
Testing Tips for Slow Cooker Zuppa Toscana
- For a spicier version, do what one of my readers, Deanna, did and use half hot Italian sausage and half sweet. She mentions in the comments that the combo gave the soup a perfect balance of heat without overwhelming the other flavors, and I have tested it the same way with great results!
- For a dairy-free version, swap the heavy cream for an equal amount of full-fat coconut milk or an unsweetened, unflavored dairy-free creamer. Both options thicken the broth without curdling, though I find the coconut milk adds a faint sweetness that pairs surprisingly well with the Italian sausage!
- To take this even lighter, swap the pork sausage for bulk chicken or turkey sausage and use half-and-half instead of heavy cream. The flavor is slightly milder, but I’ve tested both swaps and the chicken sausage version is my preferred lighter weeknight option.
Follow my step-by-step video:
Crock Pot Zuppa Toscana (Easy)
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 heavy 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
- 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!