Craving comfort, try this Zuppa Toscana Soup for dinner tonight. A easy Zuppa Toscana soup that is loaded with Italian sausage, potatoes, and kale. This simple and delicious Italian soup recipe is going to be a hit in your home.
Make in the crockpot or stovetop! Directions for both are below.
Zuppa means soup, while Toscana means Tuscan. This is a Tuscan soup that is hearty, comforting and a perfect winter soup recipe to try out.
This crockpot soup is a popular Olive Garden Soup! Now, you can cook this on the stovetop, which I share directions for that below as well. But the slow cooker recipe gives you a hands off approach.
This Zuppa Toscana Recipe Is…
- Stovetop or Crockpot Recipe
- Italian Sausage and Bacon
- Reheats Nicely
- An Olive Garden Zuppa Toscana Copycat
Ingredients Needed For Recipe
- Italian Sausage – You can use hot or mild for your Zuppa soup. It is all about your personal preference if you want some spice.
- Small Onion
- Salt and Pepper
- Better than Bouillon (or do chicken broth or bouillon cubes)
- Garlic – Minced fresh or jarred will work.
- Diced Bacon – I recommend quality bacon as it is going to be a stand out flavor in the soup.
- Heavy Cream
- Kale – Fresh kale that you have rinsed and prepped is best for this recipe.
Here are a few simple changes to the Italian crockpot soup or stovetop method, that you can make to alter the flavor a bit.
- Feel free to use chicken broth if you would like. I was out that day so I improvised.
- Swap the kale for fresh spinach that you mix in at the end and let wilt a bit.
- Top with some parmesan cheese if you would like and more diced bacon.
- Leave out the bacon if you want.
How to Make
Step One: Saute your Italian sausage and bacon and cook until all the way cooked and no longer pink.
Step Two: Toss in the onions and cook for 2-3 minutes to soften. Then mix in the garlic for just a minute until fragrant.
Step Three: Add in the water, seasonings and better than bouillon, potatoes, and stir well.
Step Four: Cover and cook on high for 3 hours, and the last 10 minutes toss in your chopped kale and the heavy cream. Stir and cover and cook as directed.
Step Five: Now dish up your slow cooker Zuppa Toscana soup and enjoy with some extra bacon, parmesan cheese, or serve alone.
Helpful Tip: I use my Instant Pot Slow Cooker, as it has a built in saute feature so this is a one-pot dinner! No needing to saute the meat on the stovetop!
If you happen to not eat all the soup, simply store in an airtight container in the fridge for 1-4 days. The kale will become softer as it sits, so it is best to serve this comforting soup warm and fresh. But it does reheat pretty well.
For freezing you will find due to the heavy cream used and the kale, it does not thaw well once frozen.
What to Serve With
Not sure what to serve with this delicious soup recipe? Pair with some buttered crusty bread, salad. Also pair this soup with Olive Garden breadsticks, they are so easy to make at home.
Crockpot Zuppa Toscana Soup Recipe
- 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
- 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.
- 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.