Crockpot Zuppa Toscana Soup
This easy Olive Garden copycat soup is loaded with Italian sausage, potatoes, kale, and creamy broth—slow-cooked to perfection for cozy nights.
- 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.
Find it online: http://elladishes.com/crockpot-zuppa-toscana-soup/
