Go Back
Zuppa Toscana Soup

Crockpot Zuppa Toscana Soup

This Crockpot Zuppa Toscana Soup is an easy Olive Garden copycat loaded with Italian sausage, tender potatoes, fresh kale, and a rich, creamy broth. The slow cooker does most of the work, creating a comforting Tuscan-style soup perfect for cozy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner, Soup
Cuisine American, Italian
Servings 6 servings
Calories 435 kcal

Equipment

  • slow cooker (4–6 quarts)
  • frying pan
  • Cutting board
  • Chef’s Knife

Ingredients
  

  • 3/4 lb Italian sausage meat (mild or spicy)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1.5 lbs russet or gold potatoes, peeled and diced
  • 3/4 cup heavy cream
  • 2 cups chopped kale (ribs removed)
  • 1/4 cup shredded Parmesan cheese
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes (optional)

Instructions
 

  • In a frying pan, brown the Italian sausage with the diced onion for 4–5 minutes. Drain excess grease, add minced garlic, and cook 1 more minute.
  • Transfer sausage mixture to the slow cooker. Add chicken broth, diced potatoes, salt, pepper, and red pepper flakes.
  • Cook on LOW for 4–5 hours or HIGH for 2 hours, until potatoes are tender.
  • Stir in heavy cream, chopped kale, and shredded Parmesan. Mix well.
  • Cook on HIGH for 10–15 minutes until the kale softens and the soup is hot. Adjust seasonings and serve.

Notes

For the best texture, add the heavy cream, Parmesan, and kale at the end of cooking. If freezing, freeze the soup before adding cream or kale.
Keyword crockpot soup, olive garden copycat, sausage potato soup, slow cooker tuscan soup, zuppa toscana