Crock Pot Zuppa Toscana Sausage Potato Soup is rich and full of flavor. Made with sausage, potatoes, bacon, and kale, this easy slow-cooker soup is comforting and satisfying.
Crock Pot Zuppa Toscana Sausage Potato Soup
I enjoy soup year-round, and the slow cooker makes it effortless. You can set this to cook while you go about your day and come back to a delicious, hearty meal. In hot weather it’s a great option because it won’t heat up the kitchen like the stove or oven.
Zuppa Toscana means “soup in the style of Tuscany.” This popular American version focuses on sausage, potatoes, bacon, and greens rather than the beans and celery found in some traditional Italian recipes. Despite the simplified ingredient list, the result is rich, flavorful, and deeply satisfying. Many people first encountered this style of soup at restaurants that serve classic Italian-American fare.
This Crock Pot Zuppa Toscana is my favorite. It’s a bit heartier and more intensely flavored than some restaurant versions, with robust sausage and smoky bacon balancing the cream and tender potatoes.
I prefer hot Italian sausage for a touch of heat and more pronounced seasoning, but mild sausage works equally well if you want a gentler spice level. Both produce a delicious soup.
This slow cooker Zuppa Toscana is simple to prepare and truly comforting—perfect for weeknights, meal prep, or casual gatherings.
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Crock Pot Zuppa Toscana Sausage Potato Soup
Ingredients
- 1 lb Hot Italian Sausage (or your favorite ground sausage)
- 6 slices Bacon, chopped
- 1 Onion, chopped
- 5 cloves Garlic, pressed or minced
- 1 tsp Oregano
- ½ tsp Pepper
- 1 lb Potatoes, sliced 1/4″ thick
- 4 cups Chicken Broth, low sodium
To Finish
- 1 bunch Kale, about 3 cups chopped (or spinach)
- 1 cup Heavy Cream (or half and half)
Instructions
- In a frying pan, brown the sausage, bacon, and onion together until the onion softens and the meat is browned. Transfer the mixture to a 6-quart (or larger) crock pot.
- Add the garlic, oregano, and pepper to the crock pot and stir to combine.
- Add the potatoes and chicken broth, then stir.
- Cover and cook on High for 3 1/2 hours or on Low for 7 hours.
- When the cook time is complete, stir in the chopped kale (or spinach) and the cream. Replace the lid and let heat through for about 15 minutes on High or 25 minutes on Low.
- Serve hot with crusty bread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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