Crock Pot Zuppa Toscana

Crock Pot Zuppa Toscana

You can make this in a crock pot!! This recipe is gluten free.


  • 1 lb. Italian sausage
  • 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
  • 1 large onion , chopped
  • 1/4 cup bacon bit (optional)
  • 2 garlic cloves , minced
  • 2 cup kale or 2 c. swiss chard , chopped
  • 16 oz. cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


  1. Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked). Cut links in half lengthwise, then dice into 1/2-inch slices.
  2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
  3. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
  4. Optional: Mash the potatoes a bit with a potato masher for texture.
  5. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and serve.