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Crock Pot Zuppa Toscana soup in a white bowl with French bread and a dark grey napkin.

Crock Pot Zuppa Toscana


  • Author: Amy @ The Blond Cook
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cook
  • Cuisine: Italian
  • Scale

Ingredients

  • 5 slices thick cut bacon, chopped into 1/2-inch pieces
  • 1 (20-ounce) package hot Italian sausage, casings removed
  • 11/2 cups chopped yellow onion (about 1/2 of a jumbo onion)
  • 1 tablespoon freshly minced garlic
  • 1 (32-ounce) container chicken broth
  • 2 cups water
  • 4 medium russet potatoes (about 11/2 pounds), peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
  • 1 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less, to taste)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 2 cups heavy cream
  • 3 cups tightly packed chopped kale with large stems removed
  • Freshly grated Parmesan for topping, if desired

Instructions

  1. Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks.  Add onion and garlic and cook for an additional minute.
  2. Drain off grease.  Transfer mixture to slow cooker insert (I used a 6-quart slow cooker).  Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
  3. Cover and cook on high for 3-4 hours or low for 5-6 hours.
  4. Add heavy cream and kale and stir to combine.  Cover and cook on high for an additional 30 minutes.
  5. Serve topped with freshly grated Parmesan, if desired.