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Slow Cooker Zuppa Toscana


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Rate this recipe 4.4/5 (35 Votes)
Slow Cooker Zuppa Toscana 1 Picture


  • 1 lb. sausage
  • 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
  • 1 large onion , chopped
  • 1/4 c. bacon bits (optional)
  • 2 garlic cloves , minced
  • 2 c. kale or swiss chard , chopped
  • 16 oz. can chicken broth
  • 1 quart water
  • 1 c. heavy whipping cream


Adapted from


Step 1

Brown the sausage in a skillet over medium-high heat until no longer pink.
Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.
Cover & Crock on High for 3-4 hours until potatoes are cooked and soft.
Optional: Mash the potatoes a bit with a potato masher for texture.
Turn the slow cooker off and add the kale.
Return the lid and let sit for 5 minutes.
Stir in whipping cream and serve.

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