You’re going to love this easy Crock Pot Zuppa Toscana… let your slow cooker do the work!
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There’s just something I love about opening my front door to a blast of aroma from a crock pot full of hearty soup. Loaded with sausage, bacon, potatoes and kale, this Olive Garden copycat recipe is nothing short of comforting.
How to make Zuppa Toscana in your crock pot:
You’ll start out with frying the sausage and bacon in a large skillet until cooked. Add garlic and chopped onion and cook an additional minute. Drain off grease and transfer the mixture to your slow cooker insert, along with chicken broth, water, potatoes and seasonings. Cook for 3-4 hours on high or 5-6 hours on low.
Kale and heavy cream are then added and cooked an additional 30 minutes on high. EASY PEASY!
What to serve with this soup:
Serve with salad and/or crusty French bread and sprinkle with freshly grated Parmesan, if desired.
Looking for a stove top version of this recipe? You can find it by clicking here. Enjoy! 
Crock Pot Zuppa Toscana
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
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 (about ½ of a jumbo onion)
- 1 tablespoon freshly minced garlic
- 1 (32-ounce) container chicken broth
- 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 freshly ground 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
- Freshly grated Parmesan for topping, if desired
Instructions
- Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks. Add onion and garlic and cook for an additional minute.
- Drain off grease. Transfer mixture to slow cooker insert (I used a 6-quart slow cooker). Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Add heavy cream and kale and stir to combine. Cover and cook on high for an additional 30 minutes.
- Serve topped with freshly grated Parmesan, if desired.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: Italian
Keywords: crockpot zuppa toscana, slow cooker zuppa toscana, crock pot zuppa toscana recipe, crock pot zuppa toscana soup
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! 🙂