There are some dishes that earn their place at the table the very first time they are served, and this one surely did. My daughter-in-law brought it for our first Sunday supper together, and before the bowls were emptied, everybody was asking when we’d have it again. It borrows its inspiration from the beloved Tuscan-style soup so many folks know, but this pared-down slow cooker version keeps things simple, hearty, and practical, the kind of meal that fills the kitchen with good smells and brings people drifting in to see when supper will be ready.
This is a fine supper with a warm loaf of crusty bread, buttered saltines, or a simple green salad dressed with vinegar and oil. If you want to stretch the meal for company, set out shredded Parmesan, cracked black pepper, and a little dish of red pepper flakes so everybody can fix up their own bowl. For Sunday dinner, I also like it with a small plate of sliced apples or pears to brighten things up alongside all that creamy richness.
Slow Cooker 5-Ingredient Zuppa Toscana
Servings: 6
Ingredients
1 lb Italian sausage
2 lb russet potatoes, cubed
6 cups chicken broth
3 cups chopped kale
1 cup heavy cream
Directions
1. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles as it cooks. Drain off the excess grease.
2. Add the browned sausage to the slow cooker along with the cubed potatoes and chicken broth.
3. Cover and cook on low for 6 to 7 hours, or until the potatoes are fork-tender.
4. Stir in the heavy cream and chopped kale during the last 20 to 30 minutes of cooking. Cover and continue cooking just until the kale is tender and bright green.
5. Ladle into bowls and serve hot.
Variations & Tips
Make It Milder: If your Italian sausage runs spicy and you’ve got little ones or tender palates at the table, use mild sausage instead. You’ll still get plenty of savory flavor without as much heat.
Potato Tip: Try to cube the potatoes into even, bite-size pieces so they cook at the same rate. If some pieces are too large and some too small, you can end up with a few still-firm chunks and a few that start falling apart.
Kale Timing: Don’t add the kale too early. Stirring it in near the end keeps the color fresh and the texture pleasant, instead of cooking it down until it turns dull and overly soft.
Creamy Finish: Add the heavy cream only at the end and avoid letting the soup boil hard after that. A gentle finish keeps the broth smooth and creamy instead of separated.
Make-Ahead Note: This soup reheats nicely the next day over low heat on the stove or in the slow cooker on warm. If it thickens in the refrigerator, just stir in a small splash of broth before serving.