Dinner

Crockpot Tuscan Soup

Name: Crockpot Tuscan Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Italian
Ingredients: 1 pound Italian sausage; 4 cups chicken broth; 3 large potatoes, sliced; 1 cup kale, chopped; 1/2 cup heavy cream; 1 onion, chopped; 3 cloves garlic, minced; Salt and pepper to taste

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This Crockpot Tuscan Soup is warm, creamy, and full of comforting flavors. The sausage gives a savory depth while the potatoes and kale add body and bite. It smells like garlic and browned meat and looks rustic and inviting in the slow cooker. This easy pot of soup simmers all day and fills your home with rich, Italian-style aromas. For a quick reference to a similar classic, see this Zuppa Toscana.

Recipe Information

Prep Time: 20 minutes
Cook Time: 6–8 hours (low) or 4–5 hours (high)
Total Time: 6 hours 20 minutes–8 hours 20 minutes (low) or 4 hours 20 minutes–5 hours 20 minutes (high)
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~440 kcal
Protein: ~15 g
Carbohydrates: ~35 g
Fat: ~22 g
Fiber: ~3 g
Sugar: ~4 g
Sodium: ~650 mg

Why Make This Crockpot Tuscan Soup

This soup is simple to prep and cooks itself. It delivers creamy, savory flavors with soft potatoes and tender kale. The slow cooking lets the sausage and garlic release deep, rich aromas. It’s cozy for weeknights or for feeding a crowd without fuss. The texture is creamy from the heavy cream and chunky from the potatoes and sausage, making every spoonful satisfying.

How to Make Crockpot Tuscan Soup

You brown the sausage, combine everything in the Crockpot, then let it cook slowly until potatoes are tender. Finish with kale and cream so the greens stay bright and the soup stays silky.

Ingredients:

1 pound Italian sausage
4 cups chicken broth
3 large potatoes, sliced
1 cup kale, chopped
1/2 cup heavy cream
1 onion, chopped
3 cloves garlic, minced
Salt and pepper to taste

Directions:

Step 1: Preparation

In a skillet over medium heat, cook the Italian sausage until browned. Break it into small pieces as it cooks. Drain excess fat and transfer the sausage to the Crockpot.

Step 2: Mixing

In the Crockpot, add the cooked sausage, chicken broth, sliced potatoes, chopped onion, and minced garlic. Stir to combine so the potatoes are mostly covered by the broth.

Step 3: Cooking

Cook on low for 6–8 hours or on high for 4–5 hours. Cook until the potatoes are very tender and the flavors are melded. The house will smell of garlic and browned sausage.

Step 4: Finishing

About 30 minutes before serving, add chopped kale and heavy cream. Stir and let the kale wilt and the cream warm through. Season with salt and pepper to taste before serving.

How to Serve Crockpot Tuscan Soup

Serve hot in deep bowls. Garnish with a drizzle of olive oil or extra cracked black pepper. Grated Parmesan or toasted crusty bread make great companions. For a lighter meal, serve with a green salad. For a heartier dinner, offer garlic bread or a simple cheese panini.

How to Store Crockpot Tuscan Soup

Refrigerate: Cool to room temperature, then store in airtight containers for up to 3–4 days.
Freeze: Place in freezer-safe containers for up to 3 months. Leave some headspace as liquids expand.
Reheat: Thaw overnight in the fridge, then warm gently on the stove over low heat. Stir in a splash of broth if the soup thickens. Avoid boiling after adding cream to prevent curdling.

Expert Tips for Perfect Crockpot Tuscan Soup

Brown the sausage well. The browned bits add deep, savory flavor.
Cut potatoes evenly so they cook at the same rate.
Add kale near the end to keep its color and texture.
If the soup tastes flat, add a splash of lemon juice or a teaspoon of vinegar to brighten flavors.
Use low-sodium chicken broth if you’re watching salt. Then salt to taste at the end.
For a creamier texture, mash a few potatoes against the side of the pot and stir.
If your sausage is very fatty, drain well to avoid greasy soup.

Delicious Variations

Chicken and White Bean: Substitute cooked shredded chicken for sausage and add a can of drained white beans for extra protein.
Spicy Sausage: Use spicy Italian sausage and add a pinch of red pepper flakes.
Vegetarian: Swap sausage for cooked white beans or crumbled tempeh and use vegetable broth.
Lighter Cream: Use half-and-half or a mixture of milk and a tablespoon of cornstarch to thicken if you want less richness.
Add greens: Swap kale for Swiss chard or spinach (add spinach only in the final 5–10 minutes).

Frequently Asked Questions

Q: Can I use pre-cooked sausage or leftover roast meat?
A: Yes. If using pre-cooked sausage, add it in step 2 so it heats through. If using leftover roast, cut into bite-size pieces and add at the same time.

Q: Can I skip the heavy cream?
A: Yes. You can omit cream or use half-and-half or a dairy-free cream alternative. If you skip cream, mash a few potatoes into the broth to add body.

Q: How can I make this less salty?
A: Use low-sodium chicken broth and a lower-sodium or fresh sausage. Taste at the end and add salt slowly.

Q: My potatoes fell apart in the slow cooker. How can I prevent that?
A: Use firmer potato varieties (Yukon Gold or red potatoes) and slice them a bit thicker. Cook on low and avoid overcooking.

Q: Can I prepare this in the morning and cook it while at work?
A: Yes. Use the low setting and a programmable Crockpot or slow cooker with a timer. Add kale and cream toward the end, or add them when you return home.

Q: Can I add other vegetables?
A: Absolutely. Carrots, celery, or bell peppers work well. Add sturdier vegetables with the potatoes, and quick-cooking ones later.

Conclusion

This Crockpot Tuscan Soup is a cozy, creamy meal that’s easy to make and full of comforting flavors. It’s perfect for busy days and chilly nights, and you can tweak it to suit your diet or pantry. For another slow-cooker take and inspiration, check the Slow Cooker Zuppa Toscana Recipe. Give this recipe a try — it’s forgiving, flavorful, and sure to become a weeknight favorite.