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This hearty Slow Cooker Zuppa Toscana will warm you up in the colder months and leave you feeling satisfied. Creamy potatoes, flavorful chicken sausage and spinach are mixed with a creamy broth to create a delicious soup!
In the colder months I love hearty, warming soups. I often make this Moroccan Red Lentil Soup, this Instant Pot Turkey Chili and today’s Slow Cooker Zuppa Toscana. All of these soups are protein filled and will keep you full. You might be wondering what Zuppa Toscana is exactly?
Their version uses spicy Italian sausage, potatoes, kale and cream. My version is similar with a few small changes! I love how comforting it is and how easy it is to make! You can use any sausage you want or even switch it up and use ground sausage or ground turkey.
This is a popular soup at the Olive Garden and it was one of my favorites as a child. If you like Olive Garden recipes you also might like this Olive Garden Chicken Tortellini Alfredo or this Copycat Olive Garden Chicken Gnocchi Soup.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Chicken Sausage: Traditional zuppa toscana recipes use sausage and sometimes bacon. In today’s recipe I used al fresco’s Sweet Italian Chicken Sausage. They have a variety of chicken sausage flavors from Sweet Apple to Roasted Peppers & Asiago to Roasted Garlic. Any of their flavors work really nice in this soup.
- Potatoes: I love adding potatoes into this soup. It bulks up the soup and adds that creamy texture when the potatoes cook in the broth. I use russet potatoes but you can use whatever you have on hand.
- Greens: This soup is finished off with greens. I used spinach in this recipe but chopped kale or even swiss chard works nicely too!
- Cream: I use chicken broth in this soup but you can also use vegetable broth. To create a creamer soup I like to add half and half or whipping cream to finish off the soup. You can skip it if you don’t want a creamier version.
How do you Make Zuppa Toscana Soup in the Crockpot
Making this soup in the crockpot is so easy!
Step 1: Add Ingredients to Crockpot: Start by putting the chicken sausage, onion, garlic, chicken broth and potatoes in the crockpot. Set to low for 5-6 hours or high for 3 hours until the potatoes are fork tender.
Step 2: Add Spinach: Once the soup is done stir in the cream, spinach, oregao and crushed red pepper and let sit with the lid on until the spinach is wilted.
Garnish with parsley and freshly grated Parmesan cheese.
How to Make Zuppa Toscana on the Stove
Heat 2 Tablespoons of olive oil over medium high heat. Add the garlic and onion and saute until soft.
Step 1: Add Sausage and Spices: Add in the sausage, oregano and crushed red pepper and continue to saute until the sausage is just browned.
Step 2: Add Potatoes & Boil: Add the potatoes and broth and bring to a boil. Turn the heat down and simmer for about 15 minutes or until the potatoes are tender.
Step 3: Stir in Spinach: Stir in the spinach and cream and let simmer until the spinach is wilted. Taste and add salt and pepper.
Garnish with parsley and Parmesan cheese.
Storage Tips
Store the leftover soup in an airtight container for up to 4 days. To reheat you can heat on the stove or in the microwave.
More Soup Recipes
Soups
Italian Wedding Soup
Vegetarian
Tomato Red Pepper Bulgur Soup
Vegetarian
Mediterranean White Bean Soup
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Slow Cooker Zuppa Toscana
Ingredients
- 1 11-ounce package of Italian sausage
- 1 sweet onion, diced
- 3 cloves garlic , minced
- 6 cups chicken stock, or vegetable stock
- 3 russet potatoes, peeled and diced
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper , {optional}
- 3/4 cup heavy cream, {optional}
- 2 cups spinach , {or kale}
- Salt and pepper to taste
- Parmesan cheese, Freshly grated
- Italian parsley, chopped
Instructions
- Put the chicken sausage, onion, garlic, chicken broth and potatoes in the crockpot.
- Set to low for 5-6 hours or high for 3 hours until the potatoes are fork tender.
- Once the soup is done stir in the cream, spinach, oregao and crushred red pepper and let sit with the lid on until the spinach is wilted.
- Garnish with parsley and freshly grated Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonder how this would be with plain Greek yogurt. Instead of heavy ccream
You could try that! Greek yogurt can add creaminess to soups! Since yogurt can separate under high heat, take your pot off the stove then stir it in.