If you’re craving a comforting, hearty soup that tastes like a warm hug in a bowl, you are going to adore this Crock Pot Zuppa Toscana Recipe. Combining savory Italian sausage, crispy bacon, tender Yukon gold potatoes, and vibrant kale in a luscious creamy broth, this recipe takes all those cozy flavors you love and makes them effortlessly with a slow cooker. It’s perfect for busy days when you want a satisfying meal ready to eat with almost no fuss, and the layers of flavor will have everyone asking for seconds!
Ingredients You’ll Need
The magic of this Crock Pot Zuppa Toscana Recipe lies in its simple yet thoughtfully chosen ingredients. Each one brings something special to the table, whether it’s a burst of savory, a splash of creaminess, or a pop of freshness, all coming together to make a soul-satisfying soup.
- Bacon slices: Crispy, smoky, and perfect for infusing the soup with deep flavor and a delightful crunch.
- Mild or spicy Italian sausage: Adds a rich, meaty depth with just the right hint of seasoning.
- Large onion, chopped: Gives a subtle sweetness that mellows beautifully when cooked.
- Minced garlic cloves: Essential for that aromatic kick that brings the whole dish alive.
- Fine sea salt: Enhances all the flavors naturally without overpowering.
- Black pepper: Just enough bite to balance the creaminess.
- Yukon gold potatoes, cubed: The star carb: tender but firm, they soak up the broth wonderfully.
- Chopped kale: Adds a burst of color and a healthy leafy texture that complements the richness.
- Chicken broth: The flavorful liquid foundation that brings everything together.
- Heavy whipping cream: For that luxurious, velvety finish that makes this soup irresistible.
- Optional: cayenne pepper: Just a pinch to awaken your taste buds with a gentle heat.
- Garnishes: More bacon and your choice of Romano or parmesan cheese to top it all off perfectly.
How to Make Crock Pot Zuppa Toscana Recipe
Step 1: Crisp the Bacon
Start by cooking your bacon in a skillet over medium heat until it’s beautifully crispy. This step is crucial because the bacon not only adds texture when sprinkled on top but also flavors the entire soup when you reserve a bit of the fat in the pan. Once crispy, set the bacon aside and keep about a tablespoon of that glorious bacon grease in your skillet.
Step 2: Brown the Italian Sausage and Sauté Aromatics
Add the Italian sausage to your skillet and break it up as it browns, about 7 to 8 minutes. This sausage is where much of the soup’s savory magic happens, so make sure it develops a nice color. Then toss in your onions and garlic, sautéing until they soften and release their fragrant sweetness. Before moving forward, drain any excess grease to keep things balanced.
Step 3: Combine Ingredients in the Crock Pot
Transfer the cooked sausage mixture into your crockpot, then add the hearty cubes of Yukon gold potatoes. Pour in the chicken broth, ensuring that the potatoes are submerged. This liquid-rich environment allows the potatoes to cook evenly and absorb all those meaty, garlicky flavors.
Step 4: Slow Cook for Tender Potatoes
Set your crockpot to high for 3 to 4 hours or low for 5 to 6 hours, depending on your schedule. Cooking low and slow is what softens the potatoes to that perfect tender-but-not-mushy texture and melds all the flavors together in that signature Zuppa Toscana harmony.
Step 5: Add Kale and Cream
After the potatoes have reached perfection, stir in the vibrant kale and heavy whipping cream. Allow the soup to cook on high for an additional 15 to 20 minutes until the kale wilts and the broth thickens into a creamy, luscious base that’s everything you want in a cozy homemade soup.
Step 6: Finish with Toppings and Serve
Just before serving, sprinkle the crispy bacon and a generous handful of parmesan or Romano cheese over each bowl. These final touches add a wonderful texture contrast and a boost of salty, cheesy goodness that rounds out the whole experience.
How to Serve Crock Pot Zuppa Toscana Recipe
Garnishes
The beauty of serving this Crock Pot Zuppa Toscana Recipe is in the little extras that elevate it. Crisp bacon chunks, freshly grated Romano or parmesan cheese, and if you love a hint of heat, a sprinkle of cayenne pepper are fantastic finishing touches. They add color, texture, and layers of flavor that make this soup feel special every time.
Side Dishes
Pairing is simple because this soup is a meal on its own, but if you want to add some crunch, crusty Italian bread or garlic knots make for perfect dippers. A fresh green salad provides a nice contrast in texture and keeps the meal light and balanced.
Creative Ways to Present
For a fun twist, serve this Crock Pot Zuppa Toscana Recipe in hollowed-out bread bowls for an irresistible presentation. You can also top it with a drizzle of high-quality olive oil or a sprinkle of fresh herbs like parsley to add a pop of brightness and elevate the visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in the fridge for up to 4 days. Make sure to keep it in an airtight container to preserve the flavors and prevent the kale from getting too soggy. When stored properly, it tastes even better the next day as the ingredients have a chance to meld further.
Freezing
If you want to freeze leftovers, it’s best to do so before adding the cream. Cool the soup completely, then freeze in individual portions. When ready to eat, thaw overnight in the refrigerator and add cream when reheating to keep that perfect creamy texture.
Reheating
Reheat your Crock Pot Zuppa Toscana Recipe gently on the stove or in the microwave, stirring occasionally to ensure even warming. If the soup thickens up too much, simply add a splash of chicken broth or water to loosen it back up while retaining that comforting richness.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner substitute and will still provide plenty of flavor. Just choose a well-seasoned variety to preserve the traditional taste of the soup.
Is it necessary to cook the bacon separately before adding to the crockpot?
Yes, cooking the bacon separately until crispy ensures it adds a lovely crunch as a garnish and the grease left behind adds an amazing depth of flavor to the sausage and broth.
Can I make this recipe vegetarian?
For a vegetarian twist, swap out the sausage and bacon for plant-based alternatives and use vegetable broth. The soup won’t be quite the same but will still be delicious and hearty with all the potatoes and kale.
How spicy is this Crock Pot Zuppa Toscana Recipe?
You control the heat! Use mild or spicy Italian sausage depending on your preference, and add the optional cayenne pepper for just a touch of warmth without overpowering the other flavors.
What’s the best way to reheat leftovers without losing creaminess?
Reheat slowly over low heat and stir frequently. If the soup seems too thick, add a little extra broth or cream while warming to keep it silky smooth and delicious.
Final Thoughts
This Crock Pot Zuppa Toscana Recipe is one of those feel-good dishes that’s easy to love and even easier to make. Once you try it, you’ll understand why it’s a go-to for busy nights or chilly weekends craving comfort food. So grab your slow cooker, gather these simple ingredients, and get ready to enjoy a bowl of cozy deliciousness that your family and friends will cherish just as much as you do.
Print
Crock Pot Zuppa Toscana Recipe
- Prep Time: 25 minutes
- Cook Time: 4 hours (high) or 5-6 hours (low)
- Total Time: 4 hours 25 minutes to 6 hours 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
A hearty and comforting Crock Pot Zuppa Toscana recipe featuring savory Italian sausage, crispy bacon, tender Yukon gold potatoes, kale, and a creamy broth. Perfect for slow cooker lovers seeking an easy, flavorful soup that warms you up from the inside out.
Ingredients
Meat & Broth
- 4–5 slices bacon
- 1 pound mild or spicy Italian sausage
- 32 ounces chicken broth
Vegetables & Herbs
- 1 large onion, chopped
- 2 tablespoons minced garlic cloves
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes
- 4 cups chopped kale
Seasonings & Dairy
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Garnishes
- Additional crispy bacon
- Romano cheese or Parmesan cheese
Instructions
- Cook the Bacon: In a skillet over medium heat, cook 4-5 slices of bacon until crispy. Remove the bacon and set aside, leaving about one tablespoon of bacon grease in the skillet for added flavor.
- Sauté Sausage and Aromatics: Add 1 pound of Italian sausage to the hot skillet. Break it apart and cook for 7 to 8 minutes until browned. Stir in the chopped onion and minced garlic cloves, sautéing until they soften. Drain any excess grease from the pan.
- Transfer to Crockpot: Place the cooked sausage mixture into the crockpot. Add the cubed Yukon gold potatoes and pour in 32 ounces of chicken broth, pressing the potatoes down to ensure they are fully covered by the broth.
- Slow Cook the Soup: Cook on high for 3 to 4 hours or on low for 5 to 6 hours until the potatoes are tender and cooked through.
- Add Kale and Cream: Stir in 4 cups of chopped kale and 1 cup of heavy whipping cream. Cook on high for another 15 to 20 minutes until the kale wilts and the soup becomes creamy.
- Garnish and Serve: Top the soup with the reserved crispy bacon and a generous sprinkling of Romano or Parmesan cheese before serving. Optionally, add ⅛ to ¼ teaspoon cayenne pepper for a bit of heat.
Notes
- Use either mild or spicy Italian sausage depending on your heat preference.
- Yukon gold potatoes hold their shape well during slow cooking and add creamy texture.
- Adjust cayenne pepper to taste for mild or spicy finishing heat.
- Substitute kale with spinach for a different leafy green option.
- For a lower-fat version, substitute heavy cream with half-and-half or evaporated milk.
