If you’re a fan of Olive Garden’s signature Zuppa Toscana soup, you’re going to love this easy copycat version prepared in your slow cooker. My Crock Pot Zuppa Toscana recipe is a cozy and comforting soup that’s always a hit!
I enjoy Zuppa Toscana prepared on the stovetop so much, I developed a hassle-free crock pot version of this popular recipe.
This satisfying soup is loaded with sausage, bacon, potatoes, kale, and onions in a deliciously seasoned creamy broth. Serve it with a crusty baguette for a hearty meal your whole family will love!
Ingredients
- Bacon – I prefer thick-cut bacon, but regular bacon can be used. Your bacon will need to be chopped into approximately ½-inch pieces.
- Sausage – Hot Italian sausage with casings removed.
- Kale – Large stems removed and chopped into about 2-inch pieces.
- Potatoes – Russet potatoes
- Onion
- Water
- Chicken broth – I prefer low sodium chicken broth to better control the saltiness.
- Heavy cream
- Garlic
- Seasonings – Salt, black pepper, granulated sugar, and ground nutmeg.
- Parmesan – Optional topping
How to Make Crock Pot Zuppa Toscana
Following is a brief overview of how to prepare; please see the recipe card for full detailed instructions.
- Fry bacon and sausage in a large skillet until cooked and the sausage is browned and no longer pink.
- Add onion and garlic and cook for an additional minute.
- Drain off grease in a colander.
- Transfer mixture to a 6-quart slow cooker.
- Add chicken broth, water, potatoes, and seasonings. Cover and cook on high heat for 3 to 4 hours, or low heat for 5 to 6 hours.
- Stir in heavy cream and kale. Cover and cook on high for an additional 30 minutes.
5 Star Review
“I have tried a multitude of Zuppa Toscana recipes, and this was is BY FAR my family’s favorite!! The creaminess and flavor is amazing. Thank you!” ~ Abbey
Helpful Tips
- Cut the potatoes the same size into approximately 1-inch pieces so that they cook evenly.
- Place your bacon in the freezer for 20 to 30 minutes before cutting. This helps to firm the meat, making it easier to cut.
- Drain well. Drain off the fat from the sausage and bacon in a colander to prevent the soup from being too oily.
- Don’t overcook the kale. Add the kale and heavy cream during the last 30 minutes of cook time.
Recipe Variations
- Add heat by adding crushed red pepper flakes or cayenne pepper.
- For a leaner option, use ground turkey or chicken instead of sausage and omit the bacon. If using ground turkey or chicken, add a couple of teaspoons (or more, as needed) of olive oil when browning. Italian seasoning will also need to be added.
- Half-and-half or whole milk can be used in place of heavy cream, but keep in mind that your soup won’t be as creamy.
- Thicken the broth by removing some of the cooked potatoes, mashing them well, and returning them to the soup. Another option would be to add a cornstarch slurry by mixing together 1 ½ tablespoons of cornstarch with 2 to 3 tablespoons of cold water (or additional heavy cream) when adding the heavy cream and kale.
Storage and Reheating
- To store: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- To reheat: Reheat gently in a saucepan on the stovetop over low heat, stirring occasionally.
Can You Freeze Zuppa Toscana?
I do not recommend freezing this soup. Soups prepared with cream typically don’t freeze well because the soup tends to separate when defrosted and the texture is grainy.
More Comforting Soups
Crock Pot Zuppa Toscana
Let your slow cooker do the work in this easy Olive Garden copycat soup full of sausage, kale, bacon, and potatoes!
Print
Pin
Rate
Servings: 6
Ingredients
- 5 slices thick cut bacon chopped into ½-inch pieces
- 1 (20 ounce) package hot Italian sausage casings removed
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (32 ounce) container chicken broth 4 cups (low sodium)
- 2 cups water
- 4 medium russet potatoes about 1 ½ pounds, peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 2 teaspoons granulated sugar
- ¼ teaspoon ground nutmeg
- 2 cups heavy cream
- 3 cups tightly packed chopped kale with large stems removed chopped into about 2-inch pieces
- freshly grated Parmesan optional topping
Instructions
- Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned and no longer pink (about 7 to 8 minutes), crumbling sausage with a wooden spoon as it cooks. Add onion and garlic and cook for an additional minute.
- Drain off grease. Transfer the mixture to a 6-quart slow cooker. Add chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg. Stir to combine.
- Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours.
- Add heavy cream and kale and stir to combine. Cover and cook on high heat for an additional 30 minutes.
- Serve topped with freshly grated Parmesan, if desired.
Notes
- To store: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- To reheat: Reheat gently in a saucepan on the stovetop over low heat, stirring occasionally.
Nutrition
Calories: 879kcal | Carbohydrates: 37g | Protein: 25g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 184mg | Sodium: 1890mg | Potassium: 1176mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4530IU | Vitamin C: 45mg | Calcium: 196mg | Iron: 3mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Wowza! This was better than the OG! I was a bit skeptical about the nutmeg and sugar but boy I know they made a difference because I’ve made this soup without (other recipes). I used half and half for the cream part and thought it was a nice balance as traditional cream I think makes it too rich for my family! Thanks!!
Can you use frozen kale? I can’t ever find fresh kale!
Hi Jessica, I’ve never tested this recipe using frozen kale so I can’t say with 100% certainty. Let us know how it turns out if you try it! 🙂
This was such a nice soup to make on a cold and snowy day. It’s super easy and really tastes like it’s from Olive Garden. I’m definitely keeping this recipe!!! Thank you!!!
I forgot the hot Italian sausage . I have regular smoked sausage. Can I use that instead?
Hi Marty, I’ve never used regular smoked sausage in this recipe so I can’t say with 100% certainty… let us know how it turns out if you try it! 🙂
This soup is sooooooo good! I do have a desire to make it healthier though. I did at least use half and half instead of the heavy cream.
Thank you for posting the recipe. A keeper for sure.
Delicious! Any idea how many calories?
Hi Maggie, I currently do not have nutritional info for this recipe, but you can search for “nutritional calculator” online, enter the ingredients and it will calculate it for you. I’m so happy you enjoyed it! 🙂
OMG , this soup is sooooo good. I added northern beans to make it even more hearty. I also used a kale and spinach blend.
I don’t have a slow cooker. Can I just make it over the stove?
Hi Ally, here is a stovetop version of this recipe. I hope you enjoy it! 🙂
So good!! Only thing I did differently was cook the kale a little bit longer then suggested.
I’ve made this SO many times & it’s one of mine & my hubby’s favorite soup !! I have some in my crockpot right now & my house smells yummy !!
You’ve made my day, Sue! So happy to hear you and your hubby have enjoyed it so much! 🙂
Have this soup in the crock pot right now, smells wonderful – I’m wondering how much the kale affects the flavor, my husband does not like kale so I’m making it without.
How did the zuppa soup come out without the kale, not a huge fan of kale either
By far our favorite soup recipe! Hubby asks for it at least once a week!
Thanks so much, Jen! So happy you both love the soup! 🙂
What happens if we put the heavy cream in at the start?
Hi Jennifer, it will curdle if you add it at the start – so you should definitely add it the end according to the directions. Hope you enjoy it!
My daughter was helping and poured the cream in before I could say no lol it’s still turned out good ! Another question is can you freeze this after making it?
I’m so glad it still turned out good and that’s so sweet your daughter was helping! I’ve never frozen this particular soup so I can’t say with certainty how it would be after freezing. Cream-based soups/sauces tend to separate (the cream separates) when thawed, though so it may not re-heat well. Let us know if you try! 🙂
Don’t skip the nutmeg. It makes a big difference in a speculat way
I agree, Dietrich – It makes a huge difference… hope you enjoyed it! 🙂
Another great one. Added this one to my favorites. Sv
Thank you so much, Rob! 🙂
One of my very fave soups, and your recipe is the best! Thank you, I need to make it again in the next week! I’ll take a pic and tag you on instagram next time!
Thank you so much, Susan! 🙂