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.
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.