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

Slow Cooker Zuppa Toscana

by Sarah Olson on February 10, 2017 | Updated February 17, 2022 23 Comments

11843 shares
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collage of zuppa toscana photos with text overlay for pinterest

Zuppa Toscana is easily made in the slow cooker, made with potatoes, sausage and kale. Great for a weeknight dinner.

sausage, potato and kale soup in a slow cooker.

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

ground beef, onion, bacon, seasonings, potaotes, and broth on a wooden table.

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

ladle of zuppa toscana soup coming from a slow cooker.

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

close up of sausage, potato, kale soup.

More slow cooker soup recipes:

  • Slow Cooker Chicken and Gnocchi Soup
  • Slow Cooker Chicken Noodle
  • Slow Cooker Cheeseburger Soup
  • Slow Cooker Mexican Chicken Soup
  • Slow Cooker Minestrone Soup
  • Slow Cooker Maine Corn Chowder
close up of zuppa toscana in a slow cooker.

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cooked Zuppa Toscana in a slow cooker.

Slow Cooker Zuppa Toscana

5 from 5 votes
Potatoes, sausage in a creamy based soup along with kale.
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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 browned and drained (such as jimmy dean)
  • 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.
  • When the cooking time is done, add the heavy cream and kale, push the kale down in to the soup.
  • Cover and cook for and additional 20 minutes.
  • Serve and enjoy!
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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.

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    11843 shares
    • 9033

    Filed Under: Pork, Soups

    Comments

    1. BK says

      January 19, 2022 at 6:31 pm

      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

      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

      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. DEBRA says

      July 11, 2020 at 4:54 pm

      What is the serving size?

      Reply
    6. Nichol says

      October 20, 2019 at 2:34 pm

      5 stars
      Absolutely delicious!

      Reply
    7. 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
    8. Anonymous says

      February 11, 2019 at 6:07 pm

      Can I put it on high and cook for half the time?

      Reply
      • Sarah Olson says

        February 11, 2019 at 6:09 pm

        Yes! I would try 4 hours on high

        Reply
    9. Yas says

      January 10, 2019 at 4:44 pm

      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
    10. Rebecca Groen Spriester says

      October 25, 2018 at 11:09 am

      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
    11. Cheryl Chrisman says

      February 11, 2018 at 4:50 pm

      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
    12. Mary // chattavore says

      February 12, 2017 at 12:13 pm

      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
    13. Alyson Lex says

      February 11, 2017 at 6:05 am

      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

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

        Reply
    14. Patricia Cody says

      February 10, 2017 at 11:35 am

      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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