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Slow Cooker Zuppa Toscana with Sweet Potatoes

Here’s a recipe for Slow Cooker Zuppa Toscana with Sweet Potatoes that you need to make this week.  It’s super flavorful, healthy, and easy to make.  A win-win-win!

Slow Cooker Zuppa Toscana with Sweet Potatoes

I’m so excited to share this recipe with you because I’ve been making it for YEARS.  Two years ago, I shared my first homemade version of The Olive Garden’s Zuppa Toscana soup.  I made it on the stovetop and my husband and I decided it was the perfect easy weeknight meal.

Last year, I tweaked the recipe to include more user-friendly amounts of kale and chicken broth and shared my updated stovetop recipe.

Then, my sister-in-law told me that she loved making it in her slow cooker with sweet potatoes and I knew it needed yet another update.  My husband and I ate this version of Slow Cooker Zuppa Toscana with Sweet Potatoes for dinner last week and decided it’s the best version yet!

Slow Cooker Zuppa Toscana with Sweet Potatoes

If you buy a three-pound bag of sweet potatoes I highly recommend doubling the recipe and making one for dinner and freezing a second bag to cook later.  Trust me – it’s THAT good.

The combination of spicy sausage, sweet potatoes, and spices is to die for.  In my world, easy recipes that taste delicious are kind of the best thing ever and this is one of them.  Add some bonus points for fresh veggies and you’ll be making this recipe for years to come too. Enjoy!

Slow Cooker Zuppa Toscana with Sweet Potatoes

Yields: 6 servings

Ingredients

  • 1 pound ground spicy sausage
  • 3 sweet potatoes (about 1.5 pounds), washed and sliced (no need to peel)
  • 1 bunch of kale, washed and chopped
  • 1.5 teaspoons fennel seeds
  • 1.5 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 8 cups chicken broth
  • 1 cup heavy cream (or half and half)

Directions

  1. Break apart the sausage and add all ingredients to your slow cooker, except the heavy cream.
  2. Cook 8 hours on “low” setting or until sausage is cooked through.
  3. Add heavy cream and stir to heat through.

To Freeze and Cook Later

  1. To a gallon-sized plastic freezer bag, add all ingredients (except chicken broth and heavy cream.  You can freeze the cream in a separate bag or wait to buy it until you’re ready to cook the soup).
  2. When ready to eat, thaw.
  3. Dump bag into slow cooker and add chicken broth.
  4. Cook for 8 hours on “low” setting or until sausage is cooked through.
  5. Break apart sausage and add heavy cream.  Stir to heat through.

Serve with fresh bread.  YUM.

Slow Cooker Zuppa Toscana with Sweet Potatoes

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you.

35 Comments

  • monica says:

    I would like to say that I love your ideas for the freezer meals.
    I already have a freezer full, so I can’t make any more so now we need to eat eat eat.
    We had the italian beef and the mexican soup.. delicious.
    I was intrigued when I saw this photo, what is there not to love, yams, kale , sausage… however and I don’t mean any harm.
    You will never find cream in any Zuppe Toscane, and with these flavours, you would not miss it at all.. I think it would be good to omit the cream and add some cannellini beans.. Closer version to the Tuscan Ribollita..
    Having said that.. you are great and thank you so much for all your amazing ideas.
    You are doing a great job!!!
    Monica

    • Kelly says:

      Are you saying that it never contains dairy? The one at the Olive Garden does and so do a ton of other recipes online. You are welcome to omit it if you want though. Thank you for your kind words and feedback!

      • Berlandina says:

        But they are not italien! Lol! I live in tuscany and belive me in Italy no one use heavy cream in soup! Lol

        • Kris says:

          I’m certain all the dishes at Olive Garden are Americanized.

        • Veronica says:

          Perhaps this is regional? We traveled to Milan and then down to Rome and Naples a few years ago and there are in fact creamy soups in Italy, so I’m not sure how you can say no one uses heavy cream in soup. One tomato soup I ate was one of the creamiest (and most delicious).

          As for this recipe, I really loved it, but I actually wanted to cut out the fat and tried to eat it sans cream, and sorry it is definitely not flavorful enough for me to go without. It was so bland I ended up going out of my way to get heavy cream after I made it.

  • Anonymous says:

    I’m so excited to try this recipe! I love Zuppe Toscana and have had it many times and to add the sweet potatoes?!?!?! Yummy!
    For the record, anytime that I have had this soup it does contain cream…

  • Morgan says:

    Hi There – I’m about ready to try some recipes from your site – bought some ebooks etc – I basically think every recipe on here looks good! I do have a question though – since you thaw freezer versions overnight and they are not 100% thaw when you put them in (exactly the same procedure I’ll use!) Do your cook times listed work with that system? Or do you add in more time to accommodate having the food partially frozen? I’m usually gone for 10 hours a day – not sure if I should set cook time as the time listed and have it switch to warm or just leave it on low for an extra hour or so before switching to warm? Based on one of your cookbooks – I think I have one of the crockpots you use – I have a Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker

    Thank you in advanced!!

  • Cyndi says:

    You have revolutionized my life! The cooking thing with the Freezer Meals was just one extra step I don’t need to take in
    regards to time, just starting out, getting sidetracked easily, and not the most organized person. Finally after all of these
    years, and I have been married for 34 years and raised 6 children with 2 still at home at 17 & 19 & they learned at home, I can feel free to enjoy cooking on the weekends. I wasted produce, couldn’t figure out the right amount of produce on the shopping list, organizing meals
    was a nightmare for me and saved me money. OAMC I had a hard time with, as you need to cook the meat first, etc. Thank you for making your meals available to us and making life easier. You are a God send in this home!

  • fordpaulne73 says:

    I am new to this fascinating food preparation method. I just bought the ebooks yesterday and I’m waiting desperately for the link This recipe looks a good one to start. Reading it through it seems that you cook the sausage meat open and then as a dump meal you open the sausage up after cooking. Am I reading this correctly ? Thank you for your wonderful ideas. Pauline

  • Rhonda Pogson says:

    I would love to use your freezer meals as I am facing surgery again on my leg and I’d like to plan ahead of time, but My WHOLE family can not have ANY form of dairy foods so could i just leave them out or is there some thing else I could use in their place please?

  • Season L says:

    This soup looks delicious… Do you have an estimate of how many calories per serving it has?? Going to make it this weekend!

  • Toni says:

    This sounds wonderful! I can’t wait to try it. I have pork allergy, so instead I use ground chicken, fennel, and smoked paprika to make my “sausage”. I’ve found ground turkey turns out rubbery. I will probably leave out the cream just because I have to watch my fat/dairy intake.

    • Toni, there are some amazing turkey sausages on the market these days, but I love that combination of spices. My husband has been making his own sausage lately, he’ll have to give that a try. Do you find that the ground turkey turns rubbery even in the crockpot?

  • […] at my parents (because we missed yesterday) Tuesday: Zuppa Toscana Wednesday: Slow Cooker Honey Garlic Chicken and Veggies Thursday: Potato Soup (from Good Cheap […]

  • Eva says:

    Everything on here looks Amazing!!! So happy that I found your site. As a busy, homeschooling mom, I love your focus on quick yet healthy meals. Just what I need in my life!

    • Eva, welcome! I’m so glad that you found us too. We know all about being busy moms. In fact, Kelly is trying out homeschooling with her preschooler this year. I hope that you love all of the meals that you try.

  • Megan says:

    Hi Kelly!

    I just felt like I should tell you how much I enjoy and appreciate these easy crockpot meals and the time you take to create a printable shopping list for us. As a newlywed, I am always looking for easy, healthy dinner ideas for myself and my husband and these have helped so much. I made every single recipe from your “Freezer Meals to Make in October” post on a weekend and we enjoyed them all month. Delish! Thank you!

  • Amanda says:

    Don’t care if it’s authentic Italian or not, I love the creamy based Zuppa Toscana soups! I make one that I used canned coconut cream since I can’t have dairy and I use white sweet potatoes instead of regular potatoes since those are also out for me. The white sweet potatoes are a tad sweet, but not nearly as much as an orange sweet potato or yam. They are sometimes called golden sweet potatoes or California sweet potatoes at my local store. But, this recipe you’ve shared includes a few ingredients I don’t use in my recipe and I look forward to trying it!

  • Becca says:

    This soup is delicious! I’ve been looking for the nutrition info and can’t seem to find it. Have I missed it? I purchased your latest bundle during the big sale a few weeks ago and this soup / its nutrition info wasn’t in any of those e-cookbooks either. Any recommendations would be appreciated! Thanks!!

  • Danielle says:

    If you double the recipe as you say in the blog part is it still 3lb seeet potato? You mention if you buy 3 lb to double the rest and freeze. Which is my second question if you make a double batch can you freeze with dairy and broth already in it?

    • Kelly says:

      One batch has 3 sweet potatoes or 1.5 pounds. If you buy three pounds of potatoes, you can double the recipe. I would cook one batch and freeze the second one raw.

      I would wait to add the dairy. I don’t think 64oz of broth will fit in a bag.

  • Joan says:

    I’m getting ready to make this recipe for a larger crowd. It says that it yields 6 servings, however it asks for 8 cups of broth, plus the other ingredients. How much equals one serving? I usually consider one service = one cup. I don’t want to triple this recipe if it actually serves 10 cups.

  • Taylor says:

    This recipe was perfect as is – cream and all! I wouldn’t change a thing, but I would like to suggest an alternative cooking method. I’m not always a fan of using my slow cooker (we’re often gone for 10+ hours per day and most meals end up burnt) and I try to stay away from using our gas stove during summer months. I browned the sausage, then put all ingredients in my instant pot (pressure cooker). I set the timer to 10 minutes and let it cook. It was awesome and so easy!

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