Crockpot zuppa toscana is not only delicious but super easy thanks to the slow cooker. Juicy sausage and tender potatoes swimming in a creamy broth that cooks itself.
Warm up your kitchen and your heart with this deliciously easy crockpot zuppa toscana! This comforting soup, packed with robust flavors and hearty ingredients, is the perfect remedy for chilly evenings. Imagine coming home to the enticing aroma of sautéed sausage, fresh kale, and creamy potatoes simmering away, all thanks to your trusty slow cooker.
Not only is this crockpot zuppa toscana recipe simple to prepare, but it also brings everyone together for a cozy meal that fills both the stomach. Ideal for busy weeknights or leisurely weekends, this delightful dish combines convenience and comfort in a way that you and your loved ones will adore.
So grab your ingredients, plug in that crockpot, and get ready to indulge in a bowl of your new favorite soup!
How To Make Crockpot Zuppa Toscana
Ingredients needed
- Italian sausage (ground)
- Potatoes
- Onion
- Garlic
- Chicken broth
- Kale
- Heavy cream
- Butter
Best potatoes to use
If you’ve never had zuppa toscana, the broth is on the thin side. I prefer starchy potatoes like russet potatoes to lend a hand with that. But any potatoes will work for the recipe.
Tips to thicken the soup
If you think you won’t like the broth soup, you can always add in a little cornstarch towards the end. The last hour of the cook, pour in a cornstarch slurry of 2 tablespoons of cornstarch with 1/4 cup cold water. Stir it in allow it to thicken the soup a little more.
Making the crockpot zuppa toscana recipe
- In a frying pan, brown the ground Italian sausage. Take the sausage and pour it into the crockpot.
- Dice up the potatoes, onion and garlic then add into the crockpot as well. Pour the chicken broth into the crockpot and crumble a chicken bouillon cube over the top.
- Cover the crockpot and cook on high for 4 hours. After the 4 hours are up, add in the butter, heavy cream and raw kale. Stir into the soup and cover for 15-20 minutes to allow the kale to wither.
- Taste for salt and pepper then serve, enjoy.
Great recipes to try and to serve with the soup
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Crockpot Zuppa Toscana
Ingredients
- 16 ounce ground Italian sausage
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 small-medium russet potatoes, diced
- 4 cup chicken broth
- 1 chicken boullion cube
- 1 cup heavy cream
- 2 tablespoon butter
- salt and pepper to taste
Instructions
- In a frying pan, brown the ground Italian sausage. Take the sausage and pour it into the crockpot.
- Dice up the potatoes, onion and garlic then add into the crockpot as well. Pour the chicken broth into the crockpot and crumble a chicken bouillon cube over the top.
- Cover the crockpot and cook on high for 4 hours. After the 4 hours are up, add in the butter, heavy cream and raw kale. Stir into the soup and cover for 15-20 minutes to allow the kale to wither.
- Taste for salt and pepper then serve, enjoy.
You didn’t list how much kale in the recipe.
That’s correct, The kale is added last and I recommend buying a bundle from the store or a bag. It’s difficult to measure how much you may want to add or not add to your soup. That’s why I did not include an actual volume, it depends on your personal desires. There’s not right or wrong amount.