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Crock Pot Zuppa Toscana


A simple and easy must try recipe. This Zuppa Toscana recipe is adapted for the crock pot and is always a favorite in our house and soon to be yours too if it isn't already. Enjoy!

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Rate this recipe 4.3/5 (256 Votes)


  • 1 pound Italian sausage
  • 2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices
  • 1 large onion, chopped
  • 1/4 cup bacon bits, optional
  • 2 garlic cloves, minced
  • 2 cups kale or Swiss chard, chopped
  • 1 (16-ounce) can chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


Servings 4
Preparation time 10mins
Cooking time 380mins


Step 1

Brown the sausage in a pan.

Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft.

Optional: Mash the potatoes a bit with a potato masher for texture.

Turn the crock pot off and add the kale.

Return the lid and let sit for 5 minutes.

Add whipping cream and season to taste with salt, pepper, and any other desired spices. Serve.

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