Sit back, relax, and enjoy a big bowl of this hot slow cooker creamy sausage slow cooker recipe. 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!
Believe it or not, this is a fabulous copycat of Olive Garden's gluten free Zuppa Toscana Soup...their version isn't gluten free because of cross-contamination risks and I had missed it over the years after going gluten free! Do you ever miss certain dishes you loved in restaurants since going gluten free?
Pancetta, sausage, protein-packed cannellini beans, creamy broth, parmesan cheese, kale, and herbs make 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 just makes me and my family crave soup! My son has been begging for a soup to take in his lunchbox, and honestly, I just didn’t want to heat the house up 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 totally family-friendly!
I am sure you have lots of questions...are you ready to make this yummy soup?
Recipe step by step directions:
I bet this picture will surprise you! I am typically a "dump and go" crock-pot type of person. I am lazy and often don't like to brown things before dumping them in. That being said, 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 onion) are soft.
Step 3: Now it gets easy. Dump the cooked sausage mixture and all of the other ingredients into your slow cooker. Your slow cooker is going to be really full until your kale and potatoes cook down. This is totally okay!
Step 4: Put the lid on your slow cooker and cook on high for 4 hours or low 6-8 hours. When you come home from work, dinner is ready!!
If you are a meal prepper, you should add this easy Crock-Pot soup to your list of recipes.
It’s easy to throw together, and you can enjoy it for a few days. While you are at it, take a look at my Gluten Free Pantry Essentials And Equipment Recommendations as a guide. You will find some valuable information that helps with daily cooking, baking, and batch cooking.
Tips and Recipe FAQ:
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!
This sausage potato kale soup takes around 6-8 hours on low, or you can cook it on high for 4-6 hours. The advantage of cooking this Italian potato soup in the slow cooker is that the flavors of the garlic, onions, herbs and everything else really have a chance to blend together. This gives you a powerful punch that tastes so incredible.
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, it’s nice to place it in individual serving-size containers. It makes it quick to grab and go on the way out the door.
Yes, of course, you can freeze this Italian sausage kale potato soup. Allow it to cool all the way before freezing then place in an airtight container (or several containers for individual servings).
When you are ready to serve the potato kale soup, place in the refrigerator overnight when possible. 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
- Quick and Easy Mexican Style Chicken Soup
- Roasted Acorn Squash Soup With Homemade Croutons
- Cream Of Tomato Soup With Cheddar
- A slow cooker is important for slowly cooking the flavors together. If you don't have a slow cooker, a large soup pot will work.
- You will want a good kitchen knife for chopping up the veggies.
Slow Cooker Creamy Gluten Free Zuppa Toscana Soup
- 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 garlic cloves minced
- 1 small onion diced
- 3 cups kale chopped with stem removed
- ½ cup heavy cream
- ½ cup parmesan cheese
- 1 tablespoon light oil
- salt and pepper to taste
- In a skillet, brown the sausage, onion, and pancetta in oil.
- Cook for 5 minutes until the onions are soft.
- Add all of the ingredients to your slow cooker.
- Cover and cook on high for 4-5 hours or low 6-8 hours.
- Enjoy hot!
- 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.
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