Imagine coming home to the aroma of a warm, savory soup simmering in your crockpot.
One of the best gifts you can give yourself on a chilly day is Crockpot Zuppa Toscana.
The way the Italian sausage melds with creamy broth and tender potatoes will make your mouth water.
Adding kale right before serving gives it a nutritious punch.
Curious about how this comforting meal comes together? The secrets lie just ahead.
Kitchen Tools Required
- 1 Crockpot
- 1 Large skillet
- 1 Cutting board
- 1 Knife
- 1 Stirring spoon
- 1 Measuring cup
- 1 Measuring spoons set
Ingredients
- 1 pound Italian sausage, removed from casings
- 4 cups chicken broth
- 2 cups water
- 2 cups heavy cream
- 4 medium russet potatoes, scrubbed and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 cups kale, chopped
- 1/2 cup grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Zuppa Toscana, follow this timeline:
- Reading and Gathering Ingredients (10 minutes)
- Spend some time reading the recipe thoroughly and gathering all the necessary ingredients and equipment to guarantee a smooth cooking process.
- Preparation (20 minutes)
- Use this time to prepare all the ingredients:
- Remove Italian sausage from casings.
- Scrub and slice the russet potatoes.
- Dice the onion.
- Mince the garlic.
- Chop the kale.
- Browning Sausage (10 minutes)
- Brown the Italian sausage in a large skillet over medium heat, breaking it into small pieces.
- Optional: Brown the diced onion and minced garlic with the sausage for enhanced flavor.
- Transferring and Mixing (10 minutes)
- Drain excess fat from the sausage and transfer it to the Crockpot.
- Add chicken broth, water, heavy cream, sliced potatoes, diced onion, minced garlic, salt, black pepper, and crushed red pepper flakes to the Crockpot.
- Stir the ingredients to combine well.
- Cooking (6 hours)
- Cover the Crockpot and cook on low for 6 hours.
- Adding Kale (30 minutes before end of cooking)
- In the last 30 minutes of cooking, add chopped kale and stir.
- Resting (5 minutes)
- Before serving, stir in the grated Parmesan cheese and let the soup rest for 5 minutes.
- Serving
- Serve hot in bowls and enjoy.
Recipe Instructions
In a large skillet, brown the Italian sausage over medium heat, breaking it into small pieces.
Drain any excess fat from the sausage and transfer it to the Crockpot.
Add chicken broth, water, heavy cream, sliced potatoes, diced onion, minced garlic, salt, black pepper, and crushed red pepper flakes to the Crockpot.
Stir the ingredients to combine well.
Cover the Crockpot and cook on low for 6 hours or until potatoes are tender.
In the last 30 minutes of cooking, add the chopped kale to the Crockpot and stir.
Before serving, stir in the grated Parmesan cheese and let the soup rest for 5 minutes.
Serve hot in bowls and enjoy.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm crusty bread to soak up the creamy broth.
- Side Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the rich flavors of the soup.
- Garlic Breadsticks: Complement the dish with garlic breadsticks for an extra burst of flavor.
- Cheese Platter: Offer a small cheese platter with a variety of cheeses to enhance the soup’s savory notes.
- White Wine: A light white wine pairs well with the soup, enhancing its creamy and hearty elements.
Storage
Store leftover Crockpot Zuppa Toscana in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stove or microwave.
Add water or broth if needed.
Freezing
To freeze Crockpot Zuppa Toscana, let it cool completely.
Then, transfer to airtight containers, leaving space for expansion.
Label with the date and freeze.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Crockpot Zuppa Toscana, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to preserve the creamy texture.
Alternatively, microwave individual portions. Stir halfway through.
Final Thoughts
Crockpot Zuppa Toscana is a delightful Italian dish that brings the warmth of home-cooked meals to your table.
The combination of Italian sausage, potatoes, kale, and a creamy broth creates a comforting and flavorful soup that’s perfect for any occasion.
By using a Crockpot, you can enjoy the convenience of hands-off cooking while achieving tender, flavorful results.
Whether you’re serving it for a family dinner or a cozy gathering, this Zuppa Toscana is sure to be a hit.
Adjust the spice level to suit your taste, and consider experimenting with additional ingredients for a personal touch.
Enjoy the simplicity and satisfaction of this Italian classic.
Frequently Asked Questions
Can I Use a Different Type of Sausage?
You can swap in your favorite sausage variety. Once, I tried spicy chorizo—what a game changer! It added a fiery kick that had everyone asking for seconds. Don’t be afraid to experiment and personalize it!
Is There a Vegetarian Version of This Recipe?
You can easily make a vegetarian version by swapping Italian sausage with plant-based sausage. I tried it once with chickpeas and added extra kale. The flavors were rich, and everyone loved the heartiness without the meat!
Can I Substitute Kale With Another Leafy Green?
Absolutely, you can swap kale with spinach or Swiss chard. I’ve done it myself and loved the result. The spinach wilts beautifully, while chard adds a slightly earthy touch. Experiment and find your favorite variation!
What Wine Pairs Well With Zuppa Toscana?
You’ll love pairing Zuppa Toscana with a crisp Pinot Grigio. Its invigorating notes balance the soup’s richness perfectly. I once tried it at a cozy dinner, and it turned an ordinary meal into something special!
Can I Make This Dish Gluten-Free?
You can easily make this dish gluten-free by ensuring your chicken broth doesn’t contain gluten. I remember once swapping broth brands for my friend, and it was a hit! Just double-check those labels for peace of mind.
Crockpot Zuppa Toscana
Equipment
- 1 Crockpot
- 1 large skillet
- 1 Cutting board
- 1 Knife
- 1 Stirring spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 pound Italian sausage removed from casings
- 4 cups chicken broth
- 2 cups water
- 2 cups heavy cream
- 4 medium russet potatoes scrubbed and sliced
- 1 large onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 cups kale chopped
- 1/2 cup Parmesan cheese grated
Instructions
- In a large skillet, brown the Italian sausage over medium heat, breaking it into small pieces.
- Drain any excess fat from the sausage and transfer it to the Crockpot.
- Add chicken broth, water, heavy cream, sliced potatoes, diced onion, minced garlic, salt, black pepper, and crushed red pepper flakes to the Crockpot.
- Stir the ingredients to combine well.
- Cover the Crockpot and cook on low for 6 hours or until potatoes are tender.
- In the last 30 minutes of cooking, add the chopped kale to the Crockpot and stir.
- Before serving, stir in the grated Parmesan cheese and let the soup rest for 5 minutes.
- Serve hot in bowls and enjoy.
Notes
