Go Back
+ servings
potato kale soup in a bowl on table
Print

Crockpot Zuppa Toscana Soup Recipe

Zuppa Toscana is an Italian soup recipe that is very popular at Olive Garden. Learn how to make this crockpot Zuppa Toscana Soup that is loaded with Italian sausage, bacon, potatoes, kale and more. A must make crockpot soup recipe.
Course Dinner
Cuisine Italian
Keyword  crockpot soup,  crockpot zuppa toscana soup,  italian crockpot soup,  italian soup recipe,  olive garden soup recipe,  olive garden zuppa toscana,  toscana soup,  tuscan soup,  zuppa soup,  zuppa toscana recipe,  zuppa toscana soup, crockpot recipe, olive garden soups, slow cooker zuppa toscana, zoup, zup toscana, zuppa, zuppa toscana
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 -8 servings
Calories 449kcal
Author Kelsey

Ingredients

  • 1 pound ground Italian Sausage
  • 6-8 slices bacon diced
  • 3-4 Russet potatoes peeled and diced
  • 1/2 small onion chopped
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 4 teaspoons better than bouillon
  • 1 bunch of kale chopped
  • 1 cup heavy cream
  • 7 cups filtered water
  • Parmesan cheese - Optional topping

Instructions

  • Start by cooking your Italian sausage and diced bacon until fully cooked. If you have a lot of grease you can drain it off. I left the grease in my slow cooker to help add flavor to the soup.
  • Next, you will add in the onion and cook for 2-3 minutes to allow it to soften. Then stir in the garlic and cook for another minute.
  • Add in the seasonings, better than bouillon and water. Mix well until all combined.
  • Stir in the diced potatoes, and cover and cook on high for 3 hours.
  • 10 minutes before the 3 hour mark, toss in the chopped kale and heavy cream. Stir well and continue to cook the full 10 minutes. This will wilt the kale a bit.
  • Spoon up the Zuppa Toscana soup and pair with crusty bread, breadsticks, etc.

Video

Notes

Stovetop Directions

  • Cook the sausage and bacon until fully cooked. Add in all the ingredients but the cream and kale.
  • Cook until the potatoes are tender. Then stir in the heavy cream and kale, and let the kale wilt.
  • Serve and enjoy.
Kale - If you don't want to use kale you can swap with spinach leaves.
Italian Sausage - It is up to you on if you want mild or hot sausage.
Storage - You can store your soup for 2-4 days in the fridge. Then reheat in the microwave or on the stove. Stir often to prevent burning.

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Cholesterol: 78mg | Sodium: 1032mg | Fiber: 3g | Sugar: 4g