Crock Pot Olive Garden Zuppa Toscana
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Crock Pot Olive Garden Zuppa Toscana is an easy-to-make soup full of creaminess and loaded with spicy sausage, tender potatoes and hearty kale. This Olive Garden copycat is a flavor bomb and one you’ll make this perfection over and over to fill the bellies on those cold winter nights!
🔍 COPYCAT SECRETS UNCOVERED!
Again – checking the website to see their descriptions is a big helper! The other recipes you’ll find use Yukon Gold – but Olive Garden says right in their description that it’s Russet potatoes and SPICY sausage. Mystery solved!
Zuppa Toscana Soup Recipe Ingredients
Olive Garden has four regular soups: Minestrone, Pasta Fagioli, Chicken Gnocchi and this Zuppa Toscana. So many people go for the salad and I always go for the soup!!! It’s so delicious and then I end up with pasta leftovers to take home. Here’s what you need for this sausage & potato soup:
- Meat: hot Italian sausage, bacon
- Swap: mild or sweet Italian sausage
- If you want it spicier – you can add 1/2 tsp red pepper flakes
- Veggies: yellow onion, Russet potatoes, kale
- Swap: Yukon Gold potatoes
- Swap: you could use spinach but it will disintegrate MUCH quicker and doesn’t hold up to the sausage & potatoes as well
- Seasonings: garlic, coarse salt, pepper
- Liquids: chicken broth, heavy cream
- Swap: You can use 1-2 cups water in place of chicken broth if needed
- Cheese: cream cheese, parmesan cheese
How to make Zuppa Toscana in the Slow Cooker
You will need to brown the sausage in a skillet first – but after that – it’s all in the crock pot!
- BROWN – In a large skillet, brown sausage, onion & garlic. Break sausage into bite-size pieces.
- SLICE those russet potatoes thinly.
- ADD to the crock pot the sausage mixture, potatoes, chicken broth, salt & pepper.
- COOK on low for 6 hours or high for 3 hours.
- CHOP kale & COOK bacon.
- ADD chopped kale and stir to wilt.
- POUR in cream and add diced cream cheese. Stir and heat for 10-15 additional minutes.
- SERVE in bowls with Parmesan cheese and cooked bacon bits.
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Crockpot Olive Garden Zuppa Toscana
Equipment
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 tsp coarse Kosher salt
- 1/2 tsp black pepper
- 4 cups kale 1 bunch, chopped
- 2 cups heavy whipping cream
- 4 oz cream cheese cubed
- 3 pieces bacon cooked and crumbled
- 1/4 cup parmesan cheese grated
Instructions
- In a large skillet or Dutch oven, add sausage and onion to pan over medium high heat. Brown for 4 minutes.1 pound ground spicy Italian sausage, 1 medium onion
- Add garlic and sauce for 1 minute more. Remove from heat.3 garlic cloves
- In a crock pot, add sausage mixture, potatoes, chicken broth, salt & pepper.2 russet potatoes, 5 cups chicken broth, 1 1/2 tsp coarse Kosher salt, 1/2 tsp black pepper
- Cook on low for 5–6 hours or high for 2–3 hours,
- While soup is cooking, fry bacon in skillet. Break up into bits.3 pieces bacon
- Stir in the cream cheese, cream and kale, and cook another 15 minutes until kale is wilted.4 cups kale, 2 cups heavy whipping cream, 4 oz cream cheese
- Serve with bacon pieces & Parmesan cheese.1/4 cup parmesan cheese, 3 pieces bacon
This was so hearty and delicious! Yummm!!