Crockpot Olive Garden Zuppa Toscana Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
