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The Magical Slow Cooker » Recipes » Pork » Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana

by Sarah Olson on November 15, 2022 | Updated December 19, 2022 21 Comments

14292 shares
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long image of zuppa toscana with wooden spoon in it.
Zuppa toscana images with text of what the ingredients are.
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Try Zuppa Toscana made in the crock pot, with potatoes, sausage, and kale. Great for a weeknight dinner. You will love this easy copycat Zuppa Toscana recipe that is an Olive Garden Copycat!

Love making soup with sausage? Also, try my sausage and white bean soup recipe!

What is Zuppa Toscana?

With many soups to try in the slow cooker, this is a very popular one to try! Zuppa Toscana is a classic recipe you may have seen on the menu at Olive Garden. It is a potato, and sausage soup with cream and kale added at the end. It makes for a hearty dinner; this potato soup just needs some crusty bread!

This soup takes a little bit of prep work but is nothing too time-consuming. I don’t peel the potatoes for this recipe; I like the texture of the unpeeled potatoes in this soup.

Be sure not to add the kale and heavy cream until the end of the cooking time.

Recipe Ingredients

Ingredients for zuppa toscana on a table.
  • Cooked Sausage: Not sure what kind of sausage to use for Toscana soup? We love Jimmy Dean’s Breakfast sausage (this is ground pork sausage); it’s seasoned perfectly for soup. Some like to use spicy Italian sausage or mild Italian sausage.
  • Bacon: Cooked crumbled bacon is added for a smokey pork flavor.
  • Russet Potatoes and onion: Russet potatoes are classic for crockpot Zuppa Toscana. Also, add a diced white onion. Scrub potatoes well.
  • Chicken Broth: Don’t use water in soups; always use a broth; chicken broth works well for this recipe.
  • Seasonings: Plenty of basil, thyme, and minced garlic make the best Zuppa Toscana.
  • Heavy Cream: This will make the soup recipe have a creamy broth.
  • Kale: Can use fresh kale or frozen kale.

Step-by-Step Directions

Four images showing how to make zuppa toscana in slow cooker.

Step One – Brown the sausage in a skillet over medium-high heat. Drain the sausage on paper towels, then do the same for the bacon. Add the cooked sausage, cooked bacon, russet potatoes, onion, minced garlic, seasonings, and chicken broth to the crock pot. Stir.

Step Two – Cook on low for 7 hours or high for 4 hours.

Step Three – When the cooking time is done, add the chopped kale and heavy cream. Cook for 20 minutes more.

Step Four – Serve and enjoy!

Cooked zuppa toscana in crockpot.

Serving Suggestions

  • Toppings – Crock pot Zuppa Toscana is great as is! Some like to put shredded parmesan cheese on top though, it adds a nice touch. You can’ go wrong with freshly ground black pepper or red pepper flakes.
  • Sides – If you want to go with an olive garden themed night, serve the soup with homemade Olive Garden Salad and Olive Garden Breadsticks.
zoomed in shot of zuppa toscana.

Recipe FAQs

What other kind of meat can I use?

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.

Do you have to use kale?

No, you can use spinach instead or skip it all together. If you have never had kale or spinach in soups, it doesn’t have a strong flavor, it really is a nice texture.

How can I make healthier zuppa toscana?

To make healthy zuppa toscana; use ground turkey, turkey bacon, and use fat-free half and half instead of heavy cream.

How can I make Zuppa Toscana thicker?

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.

How to store:

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.

I don’t have basil or thyme; what can I use?

Other dried herbs that work well in this recipe are herbs de province, Italian seasoning, sage, or dried parsley.

Bowl of zuppa toscana with wooden spoon in it.

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Close up of zuppa toscana in a black crockpot.

Slow Cooker Zuppa Toscana Recipe

5 from 20 votes
Potatoes, sausage in a creamy based soup along with kale.
Print Pin Rate Share by Text
Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 7 hours 20 minutes
Total Time: 7 hours 45 minutes
Servings: 8
Calories: 486kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 6 slices bacon cut, cooked and drained
  • 1 lb. mild pork sausage Can use Jimmy Dean breakfast sausage or Italian sausage.
  • 4 cups diced russet potatoes
  • 1 cup diced white onion
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 2 tsp. minced garlic
  • 32 oz. box chicken broth
  • 1 1/2 cups heavy cream add at the end
  • 4 cups chopped kale add at the end
US Customary – Metric

Instructions:

  • 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!
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How to Video:

Recipe 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.

Nutrition Information:

Calories: 486kcal | Carbohydrates: 21g | Protein: 15g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 992mg | Potassium: 804mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4045IU | Vitamin C: 55mg | Calcium: 110mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More Olive Garden Copycat recipes:

  • Slow Cooker Chicken and Gnocchi Soup
  • Slow Cooker Chicken Scampi Recipe
  • Slow Cooker Minestrone Soup
  • Slow Cooker Olive Garden Chicken Pasta Recipe

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    14292 shares
    • 9759

    Filed Under: Pork, Soups

    Comments

    1. BK says

      January 19, 2022 at 6:31 pm

      5 stars
      Making this tomorrow! Does half and half hold up well in it compared to the heavy cream?

      Reply
      • Sarah Olson says

        January 19, 2022 at 7:28 pm

        Heavy cream does better. Experts say the higher fat content in the dairy means it’s less likely to curdle.

        Reply
    2. Anonymous says

      December 14, 2020 at 2:11 pm

      5 stars
      Delicious. How can I make it thicker?

      Reply
      • Sarah Olson says

        December 14, 2020 at 2:22 pm

        You can do a cornstarch and water slurry. Or use cream cheese instead of cream.

        Reply
    3. Jan says

      November 28, 2020 at 7:42 pm

      5 stars
      Do you cook sausage in frying pan before adding to crockpot?

      Reply
      • Sarah Olson says

        November 29, 2020 at 8:17 am

        Yes.

        Reply
    4. Todd says

      August 8, 2020 at 2:13 pm

      5 stars
      Made this today and it was a hit! Turned out great.

      Reply
    5. Nichol says

      October 20, 2019 at 2:34 pm

      5 stars
      Absolutely delicious!

      Reply
    6. Genat says

      June 22, 2019 at 8:39 pm

      5 stars
      I love this soup and this recipe is great. Love that it’s easy and I don’t have to watch it in the slow cooker. I doubled it the second time because it disappeared so quickly. I did use fresh baby spinach instead of the kale and thought it was great. Thanks!!

      Reply
    7. Yas says

      January 10, 2019 at 4:44 pm

      5 stars
      Does this freeze well?!?

      Reply
      • Sarah Olson says

        January 10, 2019 at 5:08 pm

        I don’t recommend freezing anything with dairy or potatoes, doesn’t thaw out well.

        Reply
    8. Rebecca Groen Spriester says

      October 25, 2018 at 11:09 am

      5 stars
      What brand and type of mild sausage.?

      Reply
      • Sarah Olson says

        October 25, 2018 at 5:03 pm

        Pork sausage. I use jimmy dean.

        Reply
    9. Cheryl Chrisman says

      February 11, 2018 at 4:50 pm

      5 stars
      Great recipe; we made it today. Can it be frozen?

      Reply
      • Sarah Olson says

        February 11, 2018 at 7:09 pm

        I think the cream may weird after being froze. Has anyone else froze this after making?

        Reply
    10. Mary // chattavore says

      February 12, 2017 at 12:13 pm

      5 stars
      I have never had this soup at Olive Garden, but you make it look so delicious and sounds so easy that I will have to give it a try soon. Thanks for the recipe!

      Reply
    11. Alyson Lex says

      February 11, 2017 at 6:05 am

      5 stars
      Has anyone swapped out the kale for something else, like spinach? Interested to hear how that is.

      Reply
      • Amie says

        December 19, 2017 at 10:56 am

        Spinach doesn’t hold up as well as the kale. I was never big on kale but in soup it is so much better than spinach.

        Reply
      • Carol says

        October 29, 2020 at 4:31 pm

        5 stars
        I always use spinach. Also Italian sausage in place of regular sausage.

        Reply
    12. Patricia Cody says

      February 10, 2017 at 11:35 am

      5 stars
      My husband love love loves this soup at Olive Garden and I have made a stove top version. Yours sounds delicious and a lot more convenient and I can’t wait to try it.

      Reply

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