The Easiest Crockpot Zuppa Toscana That Basically Cooks Itself (And Tastes Incredible)
This crockpot Zuppa Toscana is hands-down the easiest way to get that Olive Garden comfort at home — except it’s creamier, spicier, and ready when you walk in the door. One bite of those silky potatoes and that rich broth and you’ll be hooked. Make it once, and it’ll be on your winter meal rotation forever. Enjoy every warm, cozy spoonful!
The Easiest Crockpot Zuppa Toscana That Basically Cooks Itself (And Tastes Incredible)
When the days get shorter and the air turns chilly, this is the soup my family begs for. Creamy potatoes, spicy Italian sausage, tender kale, and a silky broth that fills the whole house with the best smell ever — all made in your slow cooker with almost zero effort. Dump everything in the morning, come home to dinner ready. It really is that simple.
What You’ll Need (Serves 6–8 hearty bowls)
- 1 lb (450 g) ground hot Italian sausage (mild works too if you prefer less spice)
- ½ medium white onion, finely chopped
- 3 cloves garlic, minced
- 6 large russet potatoes, peeled and cut into bite-size cubes (½–¾ inch)
- 1 large bunch fresh kale (about 8–10 oz / 225–280 g once stems are removed)
- 32 oz (945 ml) chicken broth (one standard carton)
- 16 oz (475 ml) heavy cream (2 cups)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- Salt and plenty of cracked black pepper
- Optional: a little water if potatoes aren’t fully covered
Step-by-Step – Set It and Forget It
1. Brown the Sausage (5-minute job)
In a skillet over medium heat, cook the ground sausage until browned and crumbly (about 7 minutes).
When it’s almost done, add chopped onion and minced garlic. Cook 2–3 more minutes until onion is soft and smells amazing.
Transfer everything (including the flavorful juices) to your slow cooker set on LOW.
2. Add Potatoes & Broth
Peel and cube the potatoes. Drop them straight into the slow cooker on top of the sausage.
Pour in the entire carton of chicken broth. If the potatoes aren’t completely covered, add a splash of water until they are.
Put the lid on and walk away.
3. Slow Cook on Low
Cook on LOW for 5–6 hours (or HIGH for 3–4 hours) until potatoes are melt-in-your-mouth tender when poked with a fork.
4. Finish with Cream & Kale (last 30 minutes)
Wash kale, remove thick stems removed, and roughly chop into bite-size pieces.
Pour in the heavy cream, add all the kale (it will look like too much — just push it down), and sprinkle in the ½ cup Parmesan.
Stir gently, put the lid back on, and cook 30 more minutes on LOW. The kale will wilt and turn bright green.
5. Season & Serve
Taste and add salt (start with 1 tsp) and lots of fresh black pepper until it’s perfect.
Ladle into bowls, top with extra Parmesan and more cracked pepper. Serve with crusty bread or breadsticks for the full cozy experience.
Make-It-Your-Way Tips
- Want it milder? Use mild sausage and skip the spice.
- Dairy-free version? Swap heavy cream for full-fat coconut milk (it’s surprisingly delicious).
- No time to brown sausage? Throw it in raw — it’ll cook perfectly in the crockpot (just break it up when you add the cream).
- Leftovers? Even better the next day and freezes beautifully up to 3 months.
This crockpot Zuppa Toscana is hands-down the easiest way to get that Olive Garden comfort at home — except it’s creamier, spicier, and ready when you walk in the door. One bite of those silky potatoes and that rich broth and you’ll be hooked. Make it once, and it’ll be on your winter meal rotation forever. Enjoy every warm, cozy spoonful! 🥔🥬🥣
