I love how easy this recipe is—just a few simple steps, and the crockpot does the rest. The sausage adds rich, savory depth, while the potatoes and kale bring comfort and balance. The creamy broth ties it all together into a soup that feels indulgent but still wholesome. It’s a crowd-pleaser in my house, and it makes even better leftovers the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ lb Italian sausage (mild or spicy) 1 small yellow onion, finely diced 2 cloves garlic, minced 3 cups low-sodium chicken broth 1½ lbs russet or gold potatoes, peeled and diced ¾ cup heavy cream 2 cups chopped kale (ribs removed) ¼ cup shredded Parmesan cheese ¾ teaspoon salt ¼ teaspoon black pepper Pinch of red pepper flakes (optional)
Directions
Brown the Sausage I start by cooking the Italian sausage and diced onion in a frying pan over medium heat for 4–5 minutes. Once the sausage is browned, I drain the excess grease, then stir in the garlic and cook for another minute.
Add to Crockpot I transfer the sausage mixture to the slow cooker. Then I add the chicken broth, diced potatoes, salt, pepper, and red pepper flakes.
Cook I cover and cook the soup on LOW for 4–5 hours or HIGH for 2 hours, until the potatoes are fork-tender.
Finish the Soup Once the potatoes are done, I stir in the heavy cream, chopped kale, and Parmesan cheese. I give it a good stir to combine everything.
Final Simmer I cook the soup on HIGH for 10–15 more minutes, just until the kale is softened and the soup is heated through. Then I taste and adjust the seasoning if needed.
Servings and timing
This recipe makes 6 servings and takes about 5 hours and 10 minutes total:
Prep time: 10 minutes
Cook time: 5 hours on LOW or 2 hours on HIGH
Final cook with cream and kale: 10–15 minutes
It’s the perfect soup to throw together earlier in the day and have hot and ready by dinnertime.
Variations
Make it Spicier: I use spicy Italian sausage and extra red pepper flakes when I want more heat.
Swap the Greens: Spinach or Swiss chard work well in place of kale.
Lighter Version: I’ve swapped heavy cream for half-and-half or full-fat coconut milk with good results.
Add Bacon: Crispy chopped bacon stirred in or sprinkled on top adds even more flavor.
Dairy-Free: I use plant-based cream and skip the cheese to keep it dairy-free.
Storage and Reheating
Storage I let leftovers cool, then store the soup in an airtight container in the fridge for up to 4 days.
Reheating I reheat it on the stovetop over medium-low heat or in the microwave. If it thickens too much, I add a splash of broth or cream to loosen it.
Freezing I freeze this soup before adding the cream and kale. When I’m ready to serve it, I thaw, reheat, and stir in the cream and greens fresh for the best texture.
FAQs
Can I use pre-cooked sausage?
Yes, if I’m short on time, I use pre-cooked Italian sausage and just crumble it into the slow cooker with the other ingredients.
What kind of potatoes work best?
I like russet potatoes for a softer texture or gold potatoes for a creamier bite that holds its shape better.
Can I make this on the stovetop?
Absolutely. I follow the same steps in a large soup pot, simmering the soup for 25–30 minutes on the stove until the potatoes are tender, then add the cream, kale, and cheese at the end.
Is this recipe gluten-free?
Yes, as long as the sausage and broth are gluten-free, the entire recipe is naturally gluten-free.
Can I make it vegetarian?
Yes! I use plant-based sausage, veggie broth, and dairy-free cream and cheese to make a meatless version that’s still packed with flavor.
Conclusion
Crockpot Zuppa Toscana Soup is everything I want in a cozy dinner—creamy, savory, and loaded with comforting ingredients. It’s easy to make, even easier to love, and brings all the flavor of a restaurant-style dish right to my kitchen. Whether I’m feeding the family or meal-prepping for the week, this slow-cooked soup is one I always look forward to.
This easy Olive Garden copycat soup is loaded with Italian sausage, potatoes, kale, and creamy broth—slow-cooked to perfection for cozy nights.
Author:Ella
Prep Time:10 minutes
Cook Time:5 hours
Total Time:5 hours 10 minutes
Yield:6 servings
Category:Dinner, Soup
Method:Slow Cooker / Crockpot
Cuisine:American, Italian-Inspired
Ingredients
¾ lb Italian sausage meat (mild or spicy)
1 small yellow onion, finely diced
2 cloves garlic, minced
3 cups low-sodium chicken broth
1.5 lbs russet or gold potatoes, peeled and diced
¾ cup heavy cream
2 cups chopped kale (ribs removed)
¼ cup shredded Parmesan cheese
¾ tsp salt
¼ tsp black pepper
1 pinch red pepper flakes (optional)
Instructions
Brown the Sausage:
In a frying pan, cook the Italian sausage and diced onion for 4–5 minutes until browned. Drain excess grease, then stir in minced garlic and cook for 1 more minute.
Add to Crockpot:
Transfer the sausage mixture to your slow cooker. Add chicken broth, diced potatoes, salt, pepper, and red pepper flakes.
Cook:
Cover and cook on LOW for 4–5 hours or HIGH for 2 hours, until the potatoes are fork-tender.
Add Cream, Kale, and Cheese:
Stir in the heavy cream, chopped kale, and Parmesan cheese. Mix well to combine.
Finish Cooking:
Cook on HIGH for an additional 10–15 minutes, just until the kale softens and soup is heated through.
Serve:
Taste and adjust seasonings as needed. Ladle into bowls and serve hot.
Notes
Add kale and dairy at the end to prevent overcooking.
For freezing: freeze the base soup before adding cream and kale. Add them when reheating.
Top with extra Parmesan or a drizzle of olive oil for extra richness.
Serve with crusty bread for the ultimate cozy meal.
