There’s something magical about a bowl of Creamy Slow Cooker Zuppa Toscana—it’s the perfect marriage of comfort and convenience. This hearty soup, inspired by the classic flavors of Tuscany, brings together savory turkey sausage, tender potatoes, and fresh kale in a creamy, rich broth that’s sure to warm you from the inside out. What makes this dish even better is that it’s made in a slow cooker, allowing you to enjoy the delicious aroma all day long without spending hours in the kitchen.

I remember the first time I had Creamy Slow Cooker Zuppa Toscana at a family gathering, and I was instantly hooked. The blend of creamy broth with the slight kick of spice and hearty vegetables made it an unforgettable meal. When I discovered how easy it was to recreate this restaurant-quality dish at home, it quickly became a staple in my recipe rotation. The slow cooker does most of the work for you, making it the perfect option for a busy day or when you just want to relax and let dinner cook itself. Whether you’re serving it to guests or keeping it all to yourself for the week, Creamy Slow Cooker Zuppa Toscana is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe:

Effortless Preparation: The slow cooker does all the work, making this recipe perfect for busy weekdays or a lazy weekend.
Comfort in a Bowl: The creamy broth, tender potatoes, and savory turkey sausage make for a filling and satisfying meal.
Versatile: You can easily adjust the ingredients to suit your preferences, such as swapping out the sausage or adding extra vegetables.
Great for Leftovers: This soup reheats beautifully, making it ideal for meal prepping or enjoying the next day.

Ingredients You’ll Need:

1 lb turkey sausage – A healthier swap for traditional pork sausage, turkey adds a savory flavor while keeping the soup lighter.
4 slices of turkey ham – Provides a subtle smoky flavor without the pork.
4 cups chicken broth – The base of the soup, full of rich flavor and helps balance the creaminess.
3 large russet potatoes – Peeled and diced. These potatoes hold up well during cooking and give the soup a hearty texture.
1 medium yellow onion – Finely diced. Adds a depth of flavor to the broth.
3-4 cloves garlic – Minced. For that essential garlicky kick.
1 teaspoon crushed red pepper flakes – Adds a bit of heat, but adjust to taste if you prefer a milder soup.
4 cups kale – Roughly chopped. This nutritious green holds its texture and adds a fresh contrast to the creamy broth.
1 cup heavy cream – Creates the silky, rich texture of the soup.
Salt and pepper to taste – Enhances the overall flavor.

How to Make Slow Cooker Zuppa Toscana:

Step-by-Step Instructions:

Brown the sausage and ham:
- Heat a skillet over medium-high heat and add the turkey sausage. Break it up as it cooks, stirring occasionally until browned, about 5-7 minutes.
- Add in the diced turkey ham and cook for another 2-3 minutes. Transfer both to the slow cooker.
Prep the vegetables:
- While the meat is browning, peel and dice the potatoes, chop the onions, and mince the garlic.
Add everything to the slow cooker:
- To the slow cooker, add the potatoes, onions, garlic, red pepper flakes, and chicken broth. Stir to combine, ensuring that everything is submerged in the broth.
Cook on low:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
Add the cream and kale:
- Once the soup has finished cooking, stir in the heavy cream and chopped kale. Cover and let it cook for an additional 30 minutes until the kale is wilted and the soup is creamy.
Season to taste:
- Before serving, taste the soup and add salt and pepper as needed. Ladle the soup into bowls and enjoy!

Cooking Tips:

Browning the meat: Taking the time to brown the turkey sausage and ham before adding them to the slow cooker adds an extra layer of flavor that you don’t want to miss.
Creamy consistency: If you prefer a thicker broth, try mashing some of the potatoes after cooking to release their starches.
Kale tips: Remove the tough stems from the kale before chopping. You can also substitute with spinach if you prefer a milder green.

Helpful Tips:

Choosing the potatoes: Russet potatoes are ideal because they hold their shape well during slow cooking, but Yukon Golds can be used if you prefer a creamier texture.
Make it spicier: If you love a little more heat, feel free to add extra red pepper flakes, or even a splash of hot sauce before serving.
Dairy-Free Option: You can substitute the heavy cream with coconut milk or any dairy-free alternative for a lighter version of this soup.

Details:

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: Italian
Diet: Gluten-Free

Notes:

Make-Ahead Tip: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It tastes even better the next day as the flavors continue to develop.
Freezing: The soup can be frozen without the cream for up to 3 months. When reheating, add the cream after thawing and heating the soup to prevent separation.

Nutritional Information:

Calories: 380 kcal per serving
Protein: 22g
Carbohydrates: 28g
Fat: 20g
Fiber: 3g

Frequently Asked Questions:

Can I use different greens?
Absolutely! While kale is the traditional choice, spinach or Swiss chard can be excellent substitutes for a milder taste and softer texture.
What if I don’t have a slow cooker?
You can make this soup on the stovetop by simmering everything in a large pot over low heat for about an hour, or until the potatoes are tender. Add the cream and kale at the end, just like in the slow cooker method.
Can I add other vegetables?
Yes! You can throw in carrots, celery, or even zucchini for extra veggies. Just adjust the cooking time as needed.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
Freezer: Freeze the soup without the cream for up to 3 months. Add the cream when reheating after thawing.

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Conclusion

This slow cooker Zuppa Toscana is the ultimate comfort food, blending creamy, savory, and hearty flavors into one incredible bowl of soup. Whether you’re new to slow cooker meals or a seasoned pro, this recipe is a foolproof way to bring the taste of Italy to your kitchen with minimal effort. Give it a try and watch it become a family favorite in no time!

Creamy Slow Cooker Zuppa Toscana

Author: Charlotte

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Description

Instructions

Brown the sausage and ham:
- Heat a skillet over medium-high heat and add the turkey sausage. Break it up as it cooks, stirring occasionally until browned, about 5-7 minutes.
- Add in the diced turkey ham and cook for another 2-3 minutes. Transfer both to the slow cooker.
Prep the vegetables:
- While the meat is browning, peel and dice the potatoes, chop the onions, and mince the garlic.
Add everything to the slow cooker:
- To the slow cooker, add the potatoes, onions, garlic, red pepper flakes, and chicken broth. Stir to combine, ensuring that everything is submerged in the broth.
Cook on low:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
Add the cream and kale:
- Once the soup has finished cooking, stir in the heavy cream and chopped kale. Cover and let it cook for an additional 30 minutes until the kale is wilted and the soup is creamy.
Season to taste:
- Before serving, taste the soup and add salt and pepper as needed. Ladle the soup into bowls and enjoy!

Notes

Make-Ahead Tip: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It tastes even better the next day as the flavors continue to develop.
Freezing: The soup can be frozen without the cream for up to 3 months. When reheating, add the cream after thawing and heating the soup to prevent separation.