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. I had missed it over the years after going gluten free! Do you ever miss certain dishes you have 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 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!
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 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.
This is the slow cooker I own. I bought it a couple of years ago, and it is still going strong! This Crock Pot can hold a whole 3-pound chicken and does a great job cooking!
- Holds a lot of food
- Easy cleanup
- Cooks evenly
- It doesn't have an auto-switch from high to low temp
Step 3: Now, it gets easy. Dump the cooked sausage mixture and other ingredients into your slow cooker. 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 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, look at my Gluten Free Pantry Essentials And Equipment Recommendations as a guide. You will find 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. This gives you a powerful punch that tastes 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, 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 all the way before freezing, then place it in an airtight container (or several containers for individual servings).
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
- Quick and Easy Mexican Style Chicken Soup
- Roasted Acorn Squash Soup With Homemade Croutons
- Cream Of Tomato Soup With Cheddar
Slow Cooker Creamy Gluten Free Zuppa Toscana Soup
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- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
Simplifying the art of baking and cooking gluten-free recipes.