Sit back, relax, and enjoy a big bowl of this hot slow cooker creamy gluten free zuppa toscana soup. It is a hearty potato soup that is loaded with so much flavor! The best part is you can make this soup in your slow cooker, so it’s practically effortless!
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This is a fabulous copycat of Olive Garden’s gluten free Zuppa Toscana Soup, and it gets incredible reviews. The Olive Garden’s version isn’t gluten free because of cross-contamination risks. I had missed it over the years after going gluten free!
My hearty soup is loaded with pancetta, sausage, protein-packed cannellini beans, creamy broth, parmesan cheese, kale, potatoes, and herbs, making this soup so delicious. This crowd-pleasing soup is also perfect for taking for lunch in a thermos!
Fall is right around the corner, and knowing that makes me and my family crave soup! My son has been begging for soup to take in his lunchbox, and honestly, I didn’t want to heat the house making soup. So that’s where this slow-cooker potato soup fits perfectly! We get fantastic soup, and I don’t have to heat the kitchen.
Love soups? You are in luck because I have several other gluten free soup recipes that are family-friendly!
We love this version of zuppa toscana! It’s so good and will definitely make it again.”
Ashley, blog comment
Allergen Information:
This homemade soup is gluten-free, oat-free, egg-free, and nut-free. It can also be dairy-free if you use non-dairy heavy cream and parmesan cheese.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Potatoes – I prefer russet potatoes because they are less waxy than red potatoes.
- Kale – Use regular or dino kale.
- Sausage – I prefer using Aidelle’s chicken sausage to keep the fats lower. They are also gluten free.
- Cannellini Beans – I use canned beans that have been rinsed.
- Pancetta – I buy the cubed pancetta package.
- Onion or Leeks – Use either.
- Garlic – Freshly minced or jarred.
- Chicken Broth – I used low-sodium chicken broth. Be sure to check that chicken broth is gluten free.
- Heavy Cream – Use heavy cream and not half and half.
- Parmesan Cheese – Use grated or shredded parmesan cheese.
I am sure you have lots of questions…are you ready to make this yummy soup?
Step-By-Step Photos and Directions:
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I bet this picture will surprise you! I am typically a “dump and go” crock-pot type of person. I am lazy and often dislike browning things before dumping them in. You will get much better flavors if you cook your leeks (or onion), pancetta, and sausage first.
Step 1: Heat the oil in a pan. Add the pancetta and leeks. Allow cooking until the leeks are soft, about 3 minutes.
Step 2: Brown the sausage, leeks, and pancetta for 5 minutes over medium heat until the leeks (or onions) are soft.
Step 3: Now, it gets easy. Dump the cooked sausage mixture and other ingredients into your slow cooker. I use this Crock Pot because it is large enough to make enough for my family of four. Your slow cooker will be full until your kale and potatoes cook down. This is okay!
Step 4: Put the lid on your slow cooker and cook on high for 4 hours or low for 6-8 hours. When you come home from work, dinner is ready!
Stovetop Directions:
You can make this soup on the stove if you don’t have a slow cooker! Follow the directions above. Instead of adding everything to the slow cooker, add everything to the soup pot. Cover and bring it to a boil. Cook for 10 minutes, then reduce the heat to low and simmer for an additional 30 minutes.
Frequently Asked Questions:
No, if you don’t have pancetta on hand, that’s not a problem. You can replace it with bacon or ham, but keep in mind the soup will have more of a smoky flavor. Either way, this Tuscan sausage soup is amazing!
Store any leftover soup in an airtight container in the refrigerator. It will last around 3-4 days in the fridge, 1-2 days. If you are meal prepping, placing it in individual serving-size containers is nice. It makes it quick to grab and go out the door.
Yes, you can freeze this Italian sausage kale potato soup. Allow it to cool completely before freezing, then place it in an airtight container (or several containers for individual servings). My preference is freezing the soup in Souper Cubes because the soup is frozen in individual portion blocks. They are easy to store and heat up.
When you are ready to serve the potato kale soup, place it in the refrigerator overnight. Warm the soup up in a pan on the stovetop until it’s hot. Use medium heat so it warms up slowly and doesn’t burn to the bottom of the pan.
More Gluten Free Soup Recipes:
- Creamy Corn Chowder With Green Chiles
- Gluten Free French Onion Soup
- Instant Pot Chicken Vegetable Soup
- Roasted Acorn Squash Soup With Homemade Croutons
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Slow Cooker Creamy Gluten Free Zuppa Toscana Soup
Equipment
Ingredients
- 4 ounces pancetta
- 3 cups russet potatoes diced
- 1 package sausage like Aidells 5 links
- 2 cans cannellini beans
- 32 ounces low sodium chicken broth
- 2 cups water
- 3 minced garlic cloves
- ¼ cup diced onion
- 3 cups chopped kale with stems removed
- ½ cup heavy cream
- ½ cup parmesan cheese
- 1 tablespoon light oil
- salt and pepper to taste
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Instructions
- Chop the sausage on a cutting board. In a skillet, brown 1 package sausage like Aidells, 1/4 cup diced onion, 3 minced garlic cloves, and 4 ounces pancetta in 1 tablespoon light oil.
- Cook for 5 minutes until the onions are soft. Add them to the slow cooker.
- Add 3 cups russet potatoes, 2 cans cannellini beans, 32 ounces low sodium chicken broth, 2 cups water, 3 cups chopped kale, 1/2 cup heavy cream, 1/2 cup parmesan cheese, and salt and pepper to taste to your slow cooker.
- Cover and cook on high for 4-5 hours or low 6-8 hours.
- Enjoy hot!
Notes
- You can use leeks or onions in this recipe. I rinsed the cannellini beans before adding to the slow cooker.
- This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This is one of my favorite meals. So easy and delicious!
Thank you so much. We love it too! Which type of sausage did you use?