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Slow Cooker Creamy Gluten Free Zuppa Toscana Soup

Sandi Gaertner
A delicious slow cooker gluten free zuppa toscana soup with white beans, kale, sausage, and potato.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Gluten Free Soup Recipes
Cuisine Italian
Servings 8
Calories 265 kcal


  • 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!


  1. You can use leeks or onions in this recipe. I rinsed the cannellini beans before adding to the slow cooker.
  2. This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
To make stovetop:
Heat the oil in a soup pot and add the onion, sausage, and pancetta. Cook for 5 minutes. Add the rest of the ingredients, cover, and bring to a boil. Boil for 8 minutes then reduce the heat to simmer and cook 20 minutes until the potatoes are soft.


Serving: 1gCalories: 265kcalCarbohydrates: 16gProtein: 11gFat: 18gSaturated Fat: 8gCholesterol: 42mgSodium: 318mgPotassium: 551mgFiber: 1gSugar: 1gVitamin A: 2785IUVitamin C: 35mgCalcium: 140mgIron: 1mg
Keyword gluten free sausage potato soup, gluten free zuppa toscana soup, potato kale soup recipe, slow cooker zuppa toscana soup
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