Craving a big bowl of soup? Dig into this Crock Pot Zuppa Toscana that’s just you like your favorite restaurants! Tons of flavor from spicy sausage, potatoes, and kale in a creamy soup base. Plus, it slow cooks all day for the ultimate flavor, and it’s ready when you come home at night. This copycat recipe is going to be a new favorite soup recipe!
Do you love Olive Garden soup? Zuppa Toscana is one of their most popular, and I’m showing you how to make it from scratch at home in your crock pot. This is a hearty soup recipe that tastes just like the original, but you don’t have to leave the house to get your fix!
What is Zuppa Toscana?
In Italian, “Zuppa Toscana” means Tuscan soup, and it’s loaded with all kinds of delicious things. Savory sausage, tender potatoes, fresh kale, and some cream to give it a rich flavor.
This recipe is for the crockpot, so you can prep it in the morning, leave it to simmer all day, and then dig in when it’s time for dinner. Add some copycat Olive Garden breadsticks, and everyone will think you ordered take-out!
If you’ve never tried it, I think you’re going to love this easy Italian soup recipe. It’s full of flavor!
- Spicy Italian sausage
- Olive oil
- Minced yellow onion
- Minced garlic
- Peeled and diced Yukon gold potatoes
- Low-sodium chicken broth
- Salt and pepper
- Chopped kale
- All-purpose flour
- Heavy cream
How to Make Crock Pot Zuppa Toscana
Brown: Cook the sausage in a skillet with the onion and garlic until the sausage is broken down and cooked through. Drain the grease and then transfer the mixture to a plate. Cook the bacon in the same pan. Once crispy, drain the fat and then chop it into small pieces.
Simmer: Place all of the ingredients except for the kale, flour, and cream in the slow cooker. Cook the soup on high for 3 to 4 hours or on low for 5 to 6 hours.
Thicken: In the last 30 minutes of cooking, whisk the flour and cream in a small bowl. Add it to the soup with the kale, stir, and then cook the soup on high for 30 minutes longer. Ladle into bowls and serve!
Recipe substitutions: If you don’t like spicy sausage, substitute mild Italian sausage – it’s just as delicious! You can also use russet potatoes in place of Yukon golds.
Bacon: If you don’t want to fry the bacon on the stove, try my oven-baked bacon. It’s an easy way to cook it.
Prep tip: If you don’t feel like mincing the onion and garlic by hand, use your food processor to finely chop it. It’s an extra thing to clean, but saves time with the prep!
Slow cooker tip: Depending on your crock pot, the soup may take more or less time. You will know when it’s ready when the potatoes are fork-tender.
It will keep for two to three days.
Yes, but for the best results, make the soup as instructed but don’t add the cream, flour, and kale. Cool the soup without them and then store it in freezer-containers. When you warm up the soup, bring it to a simmer, and then add the kale, cream, and flour to thicken it.
If you don’t like kale, try adding the same amount of baby spinach. Spinach isn’t as bitter so you might like it better!
You have to try this copycat Olive Garden soup! Zuppa Toscana is perfect for a cozy dinner and easy enough to make during the week. There’s nothing better than coming home with dinner ready to serve!
More Italian-Style Slow Cooker Recipes
Craving more Italian food? Add these recipes to your list, too!
- Make Meatballs in your slow cooker for your next spaghetti and meatballs night! They are tender, juicy, and so easy to make.
- Want a healthy, weeknight recipe the entire family will love? Make my Crock Pot Chicken Cacciatore for dinner!
- Chicken Parmesan is so easy to make in the slow cooker. Serve it over pasta for a comforting dinner!
- My family LOVES Lasagna, and using your crockpot is a really easy way to make it. Your family will love it, too!
Try it and love it? Rate it, please!!!? Seriously though, a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!
Crock Pot Zuppa Toscana
- 1 lb Spicy Italian Sausage (mild can be substituted)
- 1 Tbsp olive oil
- 1 yellow onion peeled and minced
- 3 garlic cloves minced
- 6 sliced bacon cooked and crumbled
- 4 large Yukon gold potatoes peeled and diced into 1/2 inch pieces, Russets can be substituted
- 4 c. low sodium chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 3 c. chopped kale
- 2 Tbsp. all-purpose flour corn starch can be substituted
- 1 c. heavy cream
- Heat olive oil over medium-high heat in skillet. Add sausage and cook with garlic and onions crumbling as it cooks. Drain off excess grease when sausage is cooked through. Remove to a plate.
- Cook bacon in same skillet until crisp. Remove and chop into small pieces.
- Combine all ingredients except kale, flour and heavy cream in 6 quart slow cooker. Cook on low 5-6 hours or high 3-4 hours or until potatoes test done.
- When the soup is 30 minutes away from being down whisk together heavy cream and flour in small bowl. Pour into slow cooker along with kale and stir to combine. Cook on HIGH 30 minutes or until soup has thickened slightly.