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Crock Pot Zuppa Toscana Soup Recipe

Crock Pot Zuppa Toscana Soup is one of those amazing crock pot soup recipes you hear about all the time. It is a very popular Olive Garden soup recipe.

If you are looking for an Olive Garden Copycat Zuppa Toscana Soup recipe then check this easy crock pot soup recipe out!

Zuppa Toscana Soup Recipes

I have never eaten Zuppa Toscana Soup at the Olive Garden so I really can’t say if this Crock Pot Zuppa Toscana Soup recipe is as good as the Zuppa Toscana you can get there.

All I know is this is one of the best crock pot soup recipes I have ever tasted.

My daughter on the other hand who has eaten the Olive Garden Zuppa Toscana soup tells me this Crock Pot Zuppa Toscana recipe tastes better than the Olive Garden version.

I guess you’ll have to make it yourself to find out!

Crock Pot Zuppa Toscana soup is packed full of flavor from the sausage, potatoes, and kale.

It is made extra rich and creamy from the heavy cream.

The red pepper flakes give it a nice spicy kick.

The traditional Zuppa Toscana soup recipe calls for Italian sausage.

I used Italian chicken sausage instead of pork sausage.

You can use whatever type of sausage you prefer.

This Zuppa Toscana soup will taste divine whether you use pork, chicken or turkey sausage.

How To Make Crock Pot Zuppa Toscana Soup

• 14 oz mild Italian Sausage, sliced
• 16 oz bacon, sliced into one-inch pieces, divided
• 1 1/2 cup diced onion
• 1 heaping tablespoon minced garlic
• 4 cups diced potatoes
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 32 oz low sodium chicken broth
• 2 cup of water
• 1 1/2 cup heavy cream
• 4 – 6 cups kale
• 1/4 cup Parmesan cheese

1. In a skillet saute the sausage until browned. Place the cooked sausage into a slow cooker.
2. In the same skillet cook the bacon until crispy.  Drain the bacon on a paper towel. Remove 1/2 cup of the bacon and put the remaining bacon into the crock pot.
3. In the same pan cook the onion until translucent, about 4 minutes. Add the garlic and toss with the onion for 1 minute. Pour the onion and garlic into the crock pot scraping all the bits into the crock pot.
4. Add the potatoes, red pepper, salt, pepper, chicken broth and water to the crock pot.
5. Cook on high for 4 hours.
6. After 4 hours add the heavy cream and kale to the crock pot and mix well.
7. Cook another 30 minutes or until the kale is tender.
8. Serve each bowl with grated Parmesan cheese and a sprinkle of the reserved bacon.

Pin or Print the Crock Pot Zuppa Toscana Soup recipe below

Crock Pot Zuppa Toscana Soup Recipe

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 25 MInutes
• Cook Time: 4 hours
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Crock Pot Recipes
• Method: Slow Cooker
• Cuisine: Italian

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Description

Crock Pot Zuppa Toscana Soup Recipe

Crock Pot Zuppa Toscana soup is packed full of flavor from the sausage, potatoes, and kale.

It is made extra rich and creamy from the heavy cream. If you love Olive Garden Zupp Toscana Soup than you need to try this Olive Garden Copycat recipe.

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Scale 1x2x3x

Ingredients

• 14 oz mild Italian Sausage, sliced
• 16 oz bacon, sliced into one inch pieces, divided
• 1 1/2 cup diced onion
• 1 heaping tablespoon minced garlic
• 4 cups diced potatoes
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 32 oz low sodium chicken broth
• 2 cup of water
• 1 1/2 cup heavy cream
• 4 – 6 cups kale
• 1/4 cup Parmesan cheese

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Instructions

1. In a skillet saute the sausage until browned. Place the cooked sausage into a slow cooker.
2. In the same skillet cook the bacon until crispy.  Drain the bacon on a paper towel. Remove 1/2 cup of the bacon and put the remaining bacon into the crock pot.
3. In the same pan cook the onion until translucent, about 4 minutes. Add the garlic and toss with the onion for 1 minute. Pour the onion and garlic into the crock pot scraping all the bits into the crock pot.
4. Add the potatoes, red pepper, salt, pepper, chicken broth and water to the crock pot.
5. Cook on high for 4 hours.
6. After 4 hours add the heavy cream and kale to the crock pot and mix well.
7. Cook another 30 minutes or until the kale is tender.
8. Serve each bowl with grated Parmesan cheese and a sprinkle of the reserved bacon.

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Nutrition

• Serving Size: 1 Bowl
• Calories: 750

Keywords: Crock Pot Zuppa Toscana soup recipe, Zuppa Toscana soup, Olive Garden Copycat Zuppa Toscana soup

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Don’t forget to check out some of the other easy Crock Pot Soup recipes I have shared on the Crock Pot Soup recipes page.

Check out all my other crock pot recipes on the crock pot recipes page.

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