Slow Cooker Zuppa Toscana Soup Recipe


  • 1 lb ground Hot Italian sausage 
  • 1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed) 
  • 2 cloves large garlic minced 
  • 32 oz chicken stock 
  • 1/2 pieces bunch kale de-stemmed and torn into bite sized 
  • 1 cup heavy cream 
  • 2 Tbsp flour 
  • Salt and pepper to taste 
  • Pinch of red pepper flakes optional
** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread


  1. In your dutch oven or large soup pot, brown the Italian sausage and red pepper flakes over MED-HIGH heat. The last minute or two, add minced garlic. Drain.
  2. Add chicken stock and bag of diced potatoes and onion (or substituted russet potatoes and diced onion), bring to a boil.
  3. Keep at a low boil for about 20 minutes, or until potatoes are fork tender (this time will vary based on your stove).
  4. Whisk flour and heavy cream and add to pot, stirring to combine.
  5. Add in kale, stir, reduce heat to a simmer, cover and cook for about 5-10 minutes (or until soup has thickened slightly).
  6. Season with salt and pepper, and serve.

Leave a Comment