Slow Cooker Tuscan Sausage and Potato Soup Recipe

Looking for a warm and hearty meal that’s perfect for chilly evenings? Our Slow Cooker Tuscan Sausage and Potato Soup is just what you need! This rustic soup is packed with savory sausage, creamy potatoes, and wholesome cannellini beans, making it substantial enough for a main course. Pair it with a crisp green salad, and you’ve got a comforting dinner the whole family will love.

We have a few other soup recipes that are perfect for fall including Instant Pot Cheeseburger Soup, Creamy Turkey Mushroom Soup, and Gluten Free Minestrone Soup.

Slow Cooker Tuscan Sausage and Potato Soup

Tuscan Sausage and Potato Soup Ingredients

• 4 oz. pancetta, cubed
• 2 lbs. bulk mild sausage
• 2 15-oz. cans of cannellini beans
• 6-7 c. chicken stock, divided
• 1 T. crushed red pepper flakes
• 2-3 cloves fresh garlic, finely minced
• 1 small yellow onion, finely chopped
• 2 lbs. Russet potatoes, peeled and cut into small chunks
• 3” hard Parmesan cheese rind
• Salt and black pepper, to taste
• ½ c. half and half, tempered
• 3 c. fresh kale, finely chopped
• ½ c. Parmesan cheese, freshly grated

You’ll find these kitchen tools useful:

• Slow cooker, this one is pretty obvious but I love my 6 QT crockpot it has never failed me
• Cooking spray, recently I fell in love with this avocado oil spray it has a great nozzle and covers evenly and makes the crock easier to clean
• Ceramic prep knives, I love how these ceramic knives keep extremely sharp and are ready to go when you are

Soup Directions

1. Brown pancetta in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from the pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
2. Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
3. Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock, and stir to combine. Season with salt and black pepper, to taste.
4. Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese, and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving. 

This Slow Cooker Tuscan Sausage and Potato Soup is not only easy to prepare but also rich in flavor and texture. The sausage and seasonings create a savory base, while tender potatoes and fresh kale add heartiness and nutrition. Finish it off with a sprinkle of Parmesan for the perfect touch. Cozy up and enjoy this delicious, slow-cooked comfort food!

Slow Cooker Tuscan Sausage & Potato Soup

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Prep Time 2 hours hrs

Cook Time 3 hours hrs

Course Soup

Servings 8 people

Ingredients

  

• 4 oz. pancetta cubed
• 2 lbs. bulk mild sausage
• 2 15- oz. cans cannellini beans
• 6-7 c. chicken stock divided
• 1 T. crushed red pepper flakes
• 2-3 cloves fresh garlic finely minced
• 1 small yellow onion finely chopped
• 2 lbs. Russet potatoes peeled and cut into small chunks
• 3 ” hard Parmesan cheese rind
• Salt and black pepper to taste
• ½ c. half and half tempered
• 3 c. fresh kale finely chopped
• ½ c. Parmesan cheese freshly grated

Instructions

 

• Brown pancetta in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from the pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
• Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
• Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock, and stir to combine. Season with salt and black pepper, to taste.
• Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese, and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.

Notes

For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.

Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.