This Crockpot Zuppa Toscana Soup is the best way to enjoy our favorite soup during the busy week. Amazing Zuppa Toscana flavor made right in the slow cooker and ready for you to enjoy after a long day. Warm, comforting and flavorful!
Feeling like soup tonight? Make sure to check out Hamburger Macaroni Soup, Crockpot Ham and Bean Soup and Instant Pot Chicken Noodle Soup!
Crockpot Zuppa Toscana Recipe
This post has been a long LONG time coming. Back in November 2011, just a couple months after I started Mom On Timeout, I shared a recipe for our very favorite soup: Olive Garden’s Zuppa Toscana Soup and it instantly became a fan favorite.
Not surprising at all because that soup is just so darn good!
My husband has been asking me to make this into a slow cooker recipe for YEARS. Slow cooker meals were definitely on the menu and everybody was craving Zuppa Toscana.
While it’s definitely a fall and winter favorite, we enjoy this soup year round. It’s so flavorful and filling and is the best kind of comfort food.
Preparing the Ingredients
I made a couple adjustments to my original recipe including increasing the amount of both the sausage and bacon. Kind of a meat lover’s version if you will. My husband said it was just the right amount. Everything but the cream and the kale goes in the slow cooker right at the start.
You can cook your sausage and bacon the night before so the prep is quick in the morning. I put the soup together right after dropping the kids off at school and it took me just about the same amount of time to dice the onions, slice the potatoes, and mince the garlic as it did for the sausage and bacon to cook. I baked both in the oven.
About 20-30 minutes before you’re ready to dig in, throw in the chopped kale. A few minutes before you’re ready to eat, the heavy cream goes in making your heart go pitter patter and your tummy start to rumble.
Enjoy!
More Soup Recipes
- Turkey and Wild Rice Soup
- Instant Pot Chicken Noodle Soup
- Chicken Enchilada Soup
- Sausage Kale Soup Recipe
- Crockpot Ham and Bean Soup
How To Make Crockpot Zuppa Toscana
Crockpot Zuppa Toscana
Ingredients
- 32 ounces low-sodium chicken stock or broth
- 3 cups water
- 24 ounces spicy Italian sausage cooked and crumbled
- 8 slices of bacon cooked and crumbled (I bake my bacon)
- 5 medium russet potatoes 1/8-1/4 inch slices
- ½ large onion diced
- 2-3 cloves garlic minced
- 2 teaspoons red pepper flakes optional
- salt and pepper to taste
- 2 cups kale chopped
- 1 cup heavy whipping cream
Instructions
- Place all ingredients except for kale and heavy cream into a large slow cooker.
- Cook on low for 7-8 hours or until potatoes are tender.
- Stir in kale and let cook for another 30 minutes.
- Stir in heavy cream, let heat through (five minutes) and serve.
- We like to serve this soup with some grated Parmesan cheese on top. Delicious!
Tammy says
How many sausage links is 24oz. ?
Trish - Mom On Timeout says
That would depend on the size of the sausage links…
Jennnifer says
M husband said this was better than the Olive Garden soup! I used spicy sausage instead. Anyone do a nutrition analysis on this ?
Joanie says
I’ve made this 3 times already in the past month..{crazy New England weather}. Its been a big hit every time! Love it with the extra meat version also. {also tried one of the times with a package of sweet Italian sausage and a package of hot Italian sausage to tone down the kick a little…A must try for all.
joan says
Made the crockpot version with extra bacon and hot italian sausage.My husband loved it..will it hold up if refridgerated for a day or two? ( it makes alot for 2)
Dolores says
can I make this recipe with spicy sausages
Dolores says
I made this recipe for my in-laws they loved it now I was wondering if it can be made with cut up sausages
Donna Lange says
I made this last night and it was delicious. I did leave out the bacon and used sweet Italian sausage instead of spicy. The recipe calls for two tsps. of red pepper flakes (optional). I thought that was a lot, so I only used 1 tsp. My husband and I like spicy food, but the 1 tsp. was almost too much (although hubby thought it was fine). I think I will only use 1/2 tsp. next time–and I will be making this again! I think next time I will add even more kale and maybe try substituting fat free milk to maybe make it a little more healthy. Thanks for the recipe!
Kristyn Varner says
I use half and half when I make Zuppa Toscana, because there’s still some cream, but it’s not *all* cream! 🙂
Trish - Mom On Timeout says
Great suggestion Kristyn – thank you!
Trish - Mom On Timeout says
Definitely add more kale Donna – we do it all the time and my boys never complain 🙂 I’m glad you are able to adjust the heat level to your liking and so happy you enjoyed the recipe. Thanks so much for stopping by!
Kristina says
This looks like something my husband would love. I’m putting together a list of dinners and lunches to make and freeze, would this be ok frozen and reheated?