Add everything to the slow cooker EXCEPT the cream and kale.
Cover and cook on LOW for 7 hours or HIGH for 4 hours.
When the cooking time is done, add the heavy cream and kale, push the kale down in to the soup.
Cover and cook for an additional 20 minutes.
Serve and enjoy!
Video
Notes
Ground beef, ground chicken, or ground turkey can be used. Though, beware the flavor won't be near the same. There's something magical the Italian sausage does to the zuppa toscana soup.
Store in the fridge for up to three days in an airtight container. I do not recommend freezing the leftovers; potatoes and cream don't freeze well.
Other dried herbs that work well in this recipe are herbs de province, Italian seasoning, sage, or dried parsley.
Zuppa Toscana is not a thick soup, it is a broth-based soup that has cream in it. If you want a thick soup, simply mix 3 tablespoons of cold water with 3 tablespoons of cornstarch. Add that mixture to the finished dish and it will thicken in about 10 minutes.