Crockpot Olive Garden Zuppa Toscana Recipe

Introduction

This Crockpot Olive Garden Zuppa Toscana is a rich and hearty soup that’s perfect for cozy dinners. It blends spicy Italian sausage, tender potatoes, and kale in a creamy broth that’s both comforting and flavorful. With minimal prep, it’s an easy crowd-pleaser ready when you walk through the door.

Ingredients

• 1 pound ground spicy Italian sausage
• 1 medium onion, peeled and diced
• 3 garlic cloves, minced
• 2 russet potatoes, thinly sliced
• 5 cups chicken broth
• 1 1/2 teaspoons coarse Kosher salt
• 1/2 teaspoon black pepper
• 4 cups kale (1 bunch), chopped
• 2 cups heavy whipping cream
• 4 ounces cream cheese, cubed
• 3 pieces bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: In a large skillet or Dutch oven over medium-high heat, brown the ground spicy Italian sausage and diced onion together for about 4 minutes.
2. Step 2: Add the minced garlic and cook for 1 more minute, then remove from heat.
3. Step 3: Transfer the sausage mixture into a crockpot. Add thinly sliced potatoes, chicken broth, salt, and black pepper.
4. Step 4: Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until potatoes are tender.
5. Step 5: While the soup cooks, fry the bacon in a skillet until crisp. Then crumble into small pieces.
6. Step 6: Stir in the cream cheese, heavy whipping cream, and chopped kale into the crockpot. Cook for an additional 15 minutes until the kale wilts.
7. Step 7: Serve the soup topped with crumbled bacon and grated Parmesan cheese.

Tips & Variations

• For a milder soup, use sweet Italian sausage instead of spicy.
• Swap heavy cream for half-and-half to reduce richness but keep creaminess.
• Use Swiss chard or spinach if kale isn’t available or preferred.
• For extra depth, add a pinch of red pepper flakes when browning the sausage.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave to preserve the soup’s creamy texture. The soup may thicken after refrigeration; add a splash of chicken broth or water to loosen if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can cook the soup on the stove. After browning the sausage and onions, add all ingredients to a large pot, bring to a boil, then simmer for 30–40 minutes until potatoes are tender, stirring occasionally.

Is it possible to freeze this soup?

You can freeze it, but cream and dairy sometimes separate during freezing. To maintain texture, freeze before adding cream and cream cheese, then add them fresh when reheating.

Crockpot Olive Garden Zuppa Toscana Recipe

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★★★★★

4.9 from 142 reviews

This Crockpot Olive Garden Zuppa Toscana is a hearty and comforting soup inspired by the popular restaurant favorite. Combining spicy Italian sausage, tender potatoes, kale, and creamy cheese, this slow-cooked dish offers rich flavors with minimal effort. Perfect for cozy dinners, it’s an easy-to-make recipe that delivers warmth and satisfaction in every bowl.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours (slow cooker)
• Total Time: 5 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

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Sausage and Aromatics

• 1 pound ground spicy Italian sausage
• 1 medium onion, peeled and diced
• 3 garlic cloves, minced

Soup Base

• 2 russet potatoes, thinly sliced
• 5 cups chicken broth
• 1 1/2 tsp coarse Kosher salt
• 1/2 tsp black pepper

Greens and Dairy

• 4 cups kale (about 1 bunch), chopped
• 2 cups heavy whipping cream
• 4 oz cream cheese, cubed

Toppings

• 3 pieces bacon, cooked and crumbled
• 1/4 cup Parmesan cheese, grated

Instructions

1. Brown sausage and onions: In a large skillet or Dutch oven over medium-high heat, add the ground spicy Italian sausage and diced onion. Cook for about 4 minutes, stirring occasionally until the sausage is browned and the onions are softened.
2. Add garlic: Stir in the minced garlic and cook the mixture for an additional 1 minute to allow the flavors to meld. Remove the pan from the heat.
3. Combine ingredients in crockpot: Transfer the sausage and onion mixture to a crock pot. Add the thinly sliced potatoes, chicken broth, Kosher salt, and black pepper. Stir gently to combine everything evenly.
4. Slow cook the soup: Cover and cook on low for 5 to 6 hours, or alternatively on high for 2 to 3 hours, until the potatoes are tender and the flavors are well developed.
5. Cook bacon: While the soup simmers, fry the bacon pieces in a skillet until crisp. Remove, drain on paper towels, then crumble into small bits for topping.
6. Add cream and kale: Once the crockpot cooking time is done, stir in the cubed cream cheese, heavy whipping cream, and chopped kale. Cover and cook for another 15 minutes, or until the kale is wilted and tender.
7. Serve: Ladle the soup into bowls and garnish with crumbled bacon and grated Parmesan cheese. Serve hot for a comforting meal.

Notes

• For a milder flavor, substitute spicy Italian sausage with sweet Italian sausage.
• You can use frozen kale if fresh is not available; just add it directly during the cream stage.
• Adjust salt to taste, especially if your chicken broth is salted.
• For a lower fat version, use half-and-half instead of heavy cream, but the soup will be less rich.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Keywords: Zuppa Toscana, crockpot soup, Italian sausage soup, kale soup, slow cooker recipe, comfort food soup