Toscana Soup Crockpot Recipe
This toscana soup crockpot recipe cooks Italian sausage, potatoes, and kale in a creamy broth that tastes like the restaurant bowl. The slow cooker softens the potatoes all the way and blends the sausage fat into the broth with very little work.
8
servings20
minutes7
hoursBrowned Italian sausage, potatoes, and onion simmer in chicken broth until soft. Kale and cream go in at the end for a rich, silky soup.
Ingredients
1 1/2 lb mild or hot Italian sausage, casings removed
4 slices thick-cut bacon, chopped
1 large yellow onion, diced
4 garlic cloves, minced
2 lb russet potatoes, sliced 1/4 inch thick
6 cups low-sodium chicken broth
2 cups water
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch lacinato kale, stems removed and leaves torn
1 cup heavy cream
Grated Parmesan, for serving
Directions
- Cook the bacon in a large skillet over medium heat for 6 to 8 minutes until crisp. Move it to a plate and leave a spoonful of fat in the pan.
- Add the sausage to the same pan, breaking it into bite-sized crumbles. Brown it for 6 to 8 minutes until no pink remains, then drain off excess fat.
- Put the onion and garlic in the bottom of a 6-quart slow cooker. Layer the sliced potatoes on top.
- Add the cooked sausage, oregano, red pepper flakes, salt, and pepper. Pour in the broth and water.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender but not falling apart.
- Skim any visible grease from the surface with a spoon.
- Stir in the torn kale and cook, covered, on HIGH for 15 to 20 minutes until wilted and tender.
- Turn the cooker to LOW. Stir in the cream and heat for 5 minutes. Do not let it boil.
- Taste for salt and pepper. Gently crush a few potato slices against the side to thicken the broth.
- Ladle into bowls and top with the crispy bacon and Parmesan.
Notes
- Kale holds up better than spinach, which turns slimy. Swap half-and-half for the cream if you want it lighter, though it will be thinner. Leave out the red pepper flakes for kids. Keep leftovers 4 days in the fridge. Freezing is possible but the potatoes soften and the cream can separate.
Why this soup is made for the slow cooker
Toscana soup is a simple idea: sausage, potatoes, greens, and cream. The long, even heat of a slow cooker turns the sliced potatoes tender and pulls the fennel and pepper from the sausage straight into the broth, so every spoonful tastes like the meat even though the pieces are small.
A stovetop pot needs watching so the potatoes do not break down or scorch. Here you load it in the morning, then finish with kale and cream in the last twenty minutes, which keeps the greens bright and stops the cream from curdling.
This version also skips the cream until the end, which is the big difference from many online versions. Leaving cream out of the long cook keeps the broth smooth and clean instead of grainy. Make the soup base in the morning, and dinner takes five minutes of finishing touches when everyone is hungry.
Ingredient notes for a creamy bowl
Italian sausage: Pick a coarse ground sausage with fennel. Hot sausage gives the classic kick, but mild works if you add the pepper flakes yourself.
Russet potatoes: They are starchy and thicken the broth as they cook. Waxy potatoes hold their shape better but leave the soup thinner.
Kale: Lacinato, also called dinosaur kale, is tender and holds up to heat. Strip the stems and tear the leaves into pieces about the size of a spoonful.
Heavy cream: Use full-fat cream for a smooth broth. Cold cream straight into a hot pot can shock it, so measure it out while the pot finishes.
Tips so the soup turns out right
Brown the sausage first: Raw sausage in a slow cooker steams and turns gray and rubbery. Browning it adds color and deeper flavor, and lets you pour off the extra grease.
Slice potatoes evenly: Uneven slices cook unevenly. Aim for a quarter inch so they soften at the same pace. Too thin and they dissolve into the broth.
Add the cream last: This is the most common mistake. Cream that cooks for hours separates and looks grainy. Stir it in at the end and keep the heat on low.
Skim the fat: Sausage releases a lot of grease, and it floats on top after hours of cooking. Lay a paper towel flat across the surface for a moment, or use a wide spoon, and lift it off. Your soup will taste rich, not oily, and the cream will blend more easily.
Swaps and variations
For a lighter bowl, use turkey Italian sausage and half-and-half. For dairy-free, use full-fat coconut milk, which adds a slight sweetness. Spinach can replace kale if you add it in the last five minutes.
Do not add the cream or kale at the start. Both break down after hours of heat and the soup ends up thin and dull.
What to serve alongside
A crusty loaf or garlic bread is the natural partner for mopping up the broth. A crisp green salad with lemon dressing balances the richness. Keep a bowl of Parmesan and extra red pepper flakes on the table.
Storing and reheating leftovers
Cool the soup within two hours and refrigerate in a sealed container for up to 4 days. The potatoes will soak up some broth overnight, so add a splash of broth when reheating.
Reheat gently on the stove over medium-low heat, stirring often, and never let it boil hard or the cream may split. If you plan to freeze it, freeze the soup before adding cream and stir the cream in after reheating.
Toscana Soup Crockpot Recipe at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 14, led by mild or hot Italian sausage, slices thick-cut bacon, yellow onion, garlic cloves
Tips for Toscana Soup Crockpot Recipe
Kale holds up better than spinach, which turns slimy. Swap half-and-half for the cream if you want it lighter, though it will be thinner. Leave out the red pepper flakes for kids. Keep leftovers 4 days in the fridge. Freezing is possible but the potatoes soften and the cream can separate.
Toscana Soup Crockpot Recipe FAQ
How long does Toscana Soup Crockpot Recipe take?
Toscana Soup Crockpot Recipe takes 7 hours of cooking after 20 minutes of prep.
How many people does Toscana Soup Crockpot Recipe serve?
This recipe makes 8 servings.
What do I need to make Toscana Soup Crockpot Recipe?
14 ingredients, led by mild or hot Italian sausage, slices thick-cut bacon, yellow onion, garlic cloves. Amounts are in the recipe card above.
