An easier version of Zuppa Toscana made in the slow cooker or crock pot. Full of Italian sausage, kale, and Little Potatoes, it’s hearty, creamy, and perfect for fall!

15 mins
4 hours


  • Large frying pan
  • Slow cooker


  • 3/4 lb Italian sausage meat (without casings)
  • 1 onion, finely diced
  • 1/2 tsp garlic, minced
  • 4 cups chicken broth
  • 1.5 lbs Little Potatoes
  • 2 cups kale, chopped
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour
  • 2 cups 1% milk


  • Step 1

    In a large frying pan, brown the Italian sausage with the onion over medium-high heat (45 minutes). Add minced garlic and cook one minute.

  • Step 2

    Add sausage mixture, broth, potatoes, kale and salt to the Slow Cooker (4 to 6 quarts) and cook on low for 4 to 5 hours or high for about 2 hours (cooking times vary by slow cooker).

  • Step 3

    Forty-five minutes before serving, combine flour and milk with a whisk until smooth. Stir into the slow cooker with the rest of the soup ingredients. Cover and continue cooking until potatoes are cooked and soup has thickened slightly.