This Crockpot Zuppa Toscana is everything you want in a cozy soup dinner: savory Italian sausage, tender potatoes, smoky bacon, and ribbons of kale in a creamy garlic broth. Inspired by the Olive Garden favorite, this easy slow cooker soup is perfect with warm homemade crusty white bread for dipping.
If you love hearty Italian-inspired soups like my Lasagna Soup with Herbed Ricotta, add this creamy sausage and potato soup to your dinner rotation.
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Why You’ll Love This Crockpot Zuppa Toscana
- Familiar restaurant flavor: Italian sausage, potatoes, kale, and cream give this homemade version its Olive Garden-inspired flavor.
- Easy slow cooker dinner: Brown the bacon and sausage, then let the crockpot cook the potatoes and broth.
- Hearty enough for a meal: Every bowl has a generous helping of sausage, vegetables, and tender potatoes.
- Adjustable heat: Use mild or hot Italian sausage to suit your family.
- No flour needed: A few mashed potatoes can thicken the broth without making a separate sauce.
What Is Zuppa Toscana?
Zuppa Toscana means “Tuscan soup,” but this recipe is inspired by the creamy sausage, potato, and kale soup served at Olive Garden rather than a traditional Tuscan preparation.
This homemade crockpot version combines those familiar flavors with bacon, onion, and plenty of garlic. The broth is creamy but still light enough for dipping bread into every last spoonful.
For another comforting bowl with sausage and greens, try my Sausage, Sweet Potato, and Kale Soup.
Crockpot Zuppa Toscana Ingredients
For the Soup
- 6 slices thick-cut bacon, chopped
- 1 pound ground Italian sausage, mild or hot
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 2 pounds russet potatoes, scrubbed and cut into approximately ¼-inch-thick half-moons
- 6 cups low-sodium chicken broth
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 4 packed cups chopped kale, tough stems removed
- 1 cup heavy cream
- Salt, to taste
For Serving
- Freshly grated Parmesan cheese, optional
- Reserved crispy bacon
- Warm bread or breadsticks
Ingredient Tips
Italian sausage: Mild sausage makes a savory soup with less heat. Hot Italian sausage gives the broth a spicier flavor; you may want to leave out the optional red pepper flakes.
Potatoes: Russets soften nicely and release some starch into the broth. Leave the skins on for a rustic texture, or peel them if you prefer. Yukon Gold potatoes also work and tend to hold their shape better.
Kale: Remove the thick center stems before chopping. The leaves soften in the hot broth while keeping more texture than spinach.
Heavy cream: Stir it in near the end so it warms gently instead of cooking for several hours.
Chicken broth: Low-sodium broth makes it easier to control the seasoning because the bacon and sausage already contribute salt.
How to Make Crockpot Copycat Olive Garden Zuppa Toscana
1. Cook the Bacon
Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp.
Transfer it to a paper towel-lined plate. Carefully spoon off most of the bacon drippings, leaving about 1 tablespoon in the skillet.
Refrigerate the cooked bacon while the soup slow cooks. Keeping it separate until serving helps it stay crisp.
2. Brown the Sausage and Onion
Add the Italian sausage and diced onion to the skillet. Cook for 8–10 minutes, breaking the sausage into bite-sized crumbles, until cooked through and the onion has softened.
Spoon off excess grease, leaving a little behind for flavor. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Fill the Crockpot
Transfer the sausage mixture to a 6-quart slow cooker.
Add the sliced potatoes, chicken broth, black pepper, and optional crushed red pepper flakes. Stir gently to combine.
4. Slow Cook Until the Potatoes Are Tender
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are easily pierced with a fork.
Slow cookers vary, so begin checking at the shorter cooking time. Thinly sliced potatoes may soften sooner.
5. Add the Kale and Cream
Once the potatoes are tender, stir in the chopped kale and heavy cream.
Cover and cook on HIGH for another 20–30 minutes, until the kale is tender and the soup is hot throughout. Avoid letting the finished soup boil vigorously.
Taste before adding salt, then adjust the seasoning as needed.
6. Finish and Serve
Gently warm the reserved bacon in a skillet or microwave until hot.
Ladle the creamy sausage and potato soup into bowls. Top with crispy bacon, a little Parmesan if desired, and extra black pepper.
Serve with Crusty White Bread or warm breadsticks.
Tips for the Best Slow Cooker Zuppa Toscana
- Brown the sausage first. This adds flavor and lets you drain excess grease before it reaches the soup.
- Keep the potatoes evenly sliced. Similar-sized pieces cook more evenly.
- Wait to add the cream. Adding it at the end helps preserve a smooth broth.
- Add the greens near the end. Kale needs enough time to soften without spending the entire day in the crockpot.
- Save the bacon for serving. It keeps its crisp texture and adds a smoky finish.
- Season after cooking. Taste the finished broth before adding salt.
If you enjoy easy slow cooker soup recipes, my Crockpot Chicken Tortilla Soup is another hearty option for busy evenings.
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How to Thicken Zuppa Toscana
This copycat Olive Garden soup should have a creamy, spoonable broth rather than a thick chowder consistency.
For a slightly thicker soup, scoop out about 1 cup of cooked potatoes with a little broth before adding the kale and cream. Mash until mostly smooth, then stir the mixture back into the crockpot.
Prefer a thinner broth? Add a splash of chicken broth after stirring in the cream.
Easy Variations
Make It Mild
Use mild Italian sausage and omit the crushed red pepper flakes. Serve extra pepper flakes at the table for anyone who wants more heat.
Use Spinach Instead of Kale
Replace the kale with baby spinach. Stir it in during the final 5–10 minutes, once the cream has warmed through, just until wilted.
Use Italian Turkey Sausage
Swap the pork sausage for Italian-seasoned ground turkey sausage. If it is very lean, add a little olive oil to the skillet as needed while browning.
Make It Dairy-Free
Replace the heavy cream with 1 cup unsweetened dairy-free cooking cream and omit the Parmesan. Full-fat canned coconut milk also works, although it will change the flavor.
Add More Vegetables
Stir in extra chopped kale, or add a diced carrot with the potatoes for a little sweetness and color.
What to Serve with Crockpot Zuppa Toscana
A bowl of creamy sausage, potato, and kale soup makes a satisfying dinner with just a simple side.
- Homemade Crusty White Bread: Perfect for soaking up the garlic cream broth.
- A crisp green salad: Toss romaine, tomatoes, red onion, and pepperoncini with Italian dressing.
- Italian Grinder Bean Salad: Serve a small portion alongside the soup for a hearty soup-and-salad dinner.
- Warm breadsticks: Brush with garlic butter and finish with a sprinkle of Parmesan.
Crockpot Zuppa Toscana (Olive Garden Copycat)
This creamy Crockpot Zuppa Toscana is an easy Olive Garden copycat made with Italian sausage, tender potatoes, kale, smoky bacon, and a rich garlic cream broth. A hearty slow cooker soup for cozy family dinners.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6–8 servings 1x
- Category: Dinner, SOUP
- Method: Crockpot
- Cuisine: ITALIAN INSPIRED
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 pound ground Italian sausage, mild or hot
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 2 pounds russet potatoes, scrubbed and cut into ¼-inch-thick half-moons
- 6 cups low-sodium chicken broth
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 4 packed cups chopped kale, tough stems removed
- 1 cup heavy cream
- Salt, to taste
- Freshly grated Parmesan cheese, optional, for serving
Instructions
- Cook the bacon. In a large skillet over medium heat, cook the chopped bacon until crisp, stirring occasionally. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet and carefully discard the rest. Refrigerate the cooked bacon until serving.
- Brown the sausage and onion. Add the Italian sausage and diced onion to the skillet. Cook for 8–10 minutes, breaking the sausage into crumbles, until the sausage is cooked through and the onion has softened. Drain excess grease.
- Add the garlic. Stir the minced garlic into the sausage mixture and cook for 30 seconds, just until fragrant.
- Fill the slow cooker. Transfer the sausage mixture to a 6-quart slow cooker. Add the sliced potatoes, chicken broth, black pepper, and optional red pepper flakes. Stir gently.
- Slow cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. Begin checking at the shorter cooking time, since slow cookers vary.
- Add the kale and cream. Stir in the chopped kale and heavy cream. Cover and cook on HIGH for another 20–30 minutes, until the kale is tender and the soup is hot throughout. Taste and add salt as needed.
- Serve. Warm the reserved bacon until hot. Ladle the soup into bowls and top with bacon and optional Parmesan cheese. Serve with warm bread or breadsticks.
Notes
- Timing: Listed cook time uses 6 hours on LOW plus 30 minutes after adding the kale and cream. Allow longer if the potatoes need more time.
- Sausage: Use mild sausage for less heat or hot Italian sausage for a spicier soup. Omit the optional red pepper flakes if desired.
- Potatoes: Leave the skins on or peel them. Yukon Gold potatoes can replace russets and tend to hold their shape better.
- Bacon: Reserve it for serving to keep it crisp. For a softer texture and more smoky flavor throughout the broth, add half the cooked bacon with the potatoes.
- Thicker soup: Before adding the kale and cream, mash about 1 cup of cooked potatoes with a little broth, then stir back into the soup.
- Spinach substitution: Replace kale with baby spinach and add during the final 5–10 minutes.
- Storage: Refrigerate leftovers in shallow, airtight containers within 2 hours. Keep for up to 3–4 days.
- Reheating: Reheat gently on the stovetop or in the microwave until the soup reaches 165°F. Add broth as needed.
- Freezing: For the best texture, freeze the soup base without cream or kale for up to 3 months. Thaw overnight in the refrigerator, reheat, and add the kale and cream. Potatoes may soften after freezing.
Make-Ahead, Storage, and Reheating
Make Ahead
Cook the bacon and sausage-onion mixture up to 1 day ahead. Refrigerate them in separate covered containers.
When ready to cook, add the sausage mixture, freshly sliced potatoes, broth, and seasonings to the crockpot. Keep the bacon refrigerated until serving.
Refrigerate
Divide leftover soup into shallow containers and refrigerate within 2 hours. Store covered for up to 3–4 days. Keep extra bacon separate for topping.
Reheat
Warm individual portions in the microwave, stirring partway through, or reheat on the stovetop over medium-low heat. Add a splash of broth if needed and heat leftovers to 165°F.
Freeze
For the best texture, freeze the cooked soup base before adding the cream and kale, for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, then add fresh kale and cream.
Potatoes may become softer or slightly grainy after freezing.
Frequently Asked Questions
Can you make Olive Garden Zuppa Toscana in a crockpot?
Yes. Brown the sausage and onion first, then slow cook them with the potatoes, broth, and seasonings. Add the kale and heavy cream near the end. This is a homemade copycat inspired by the restaurant soup.
Can I put raw sausage in the slow cooker?
For this recipe, brown and cook the sausage in a skillet first. It gives the meat better flavor and texture, and you can drain excess fat before adding it to the broth.
What potatoes are best for Zuppa Toscana?
Russet potatoes are a good choice because they soften and help give the broth a little body. Yukon Gold potatoes work well if you prefer pieces that hold their shape.
Do I need to peel the potatoes?
No. Scrub them well and leave the skins on, or peel them for a smoother texture. Either way, slice them evenly.
Is Crockpot Zuppa Toscana spicy?
It depends on the sausage. Mild Italian sausage without added red pepper flakes makes a gentler soup. Hot Italian sausage creates a spicier broth.
Can I use half-and-half instead of heavy cream?
Yes, but the soup will be less rich. Add the half-and-half near the end and heat gently, since it is more prone to separating than heavy cream.
Can I make this soup without kale?
Yes. Substitute baby spinach and stir it in during the final few minutes, just until wilted. You can also leave out the greens.
Why is my Zuppa Toscana greasy?
Sausage and bacon both release fat as they cook. Drain the excess after browning, and skim any extra fat from the broth before adding the cream.
Can I make Zuppa Toscana on the stovetop?
Yes. Cook the bacon and sausage mixture in a large Dutch oven, reserving the bacon for serving. Add the potatoes, broth, and seasonings, then simmer gently for approximately 15–20 minutes, until the potatoes are tender. Stir in the kale and cook until softened, then add the cream and warm gently.
More Cozy Soup Recipes to Try
- Lasagna Soup with Herbed Ricotta
- Italian Penicillin Soup
- Copycat Sweet Tomatoes Cream of Mushroom Soup
- Crockpot Chicken Tortilla Soup
Keep this Crockpot Zuppa Toscana recipe handy for chilly evenings when a creamy bowl of soup sounds just right. Add warm homemade bread, bring the bowls to the table, and dinner is ready.
