This Crockpot Zuppa Toscana is the perfect cozy dinner.
It tastes just like the Olive Garden classic but it’s even better homemade.
Creamy broth, spicy Italian sausage, tender potatoes, and kale—all slow-cooked together so the flavors get deep and rich.
Super easy, super comforting, and seriously delicious.
Why I Love This Recipe
There’s something so comforting about this soup. I made it the first time after a cold rainy day, craving that Olive Garden flavor, and it instantly became a favorite. It’s hearty, creamy, and rich—but still feels like a bowl of homemade goodness.
- You toss it in the Crockpot and forget about it.
- It makes your house smell amazing.
- Every bite is cozy, creamy, and full of flavor.
- Leftovers are even better the next day.
What You’ll Need
- 1 lb spicy Italian sausage (cooked and crumbled)
- 6 cups chicken broth
- 4 cups yellow potatoes, sliced into 1/4 inch thick half moons
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 3 cups chopped kale, stems removed
- 1 cup heavy cream
- 1/2 cup cooked bacon, chopped (plus extra for topping)
Pro Tips
- Use spicy Italian sausage for the best flavor. Mild works too, but spicy gives it a kick.
- Don’t slice the potatoes too thin—they’ll get mushy in the Crockpot.
- Add the cream and kale at the end so they don’t overcook.
- For even more richness, you can stir in a little Parmesan at the end.
- Make sure to brown the sausage first—don’t skip that flavor step!
Tools You’ll Need
- 6-quart Crockpot
- Large skillet (to brown sausage)
- Cutting board + sharp knife
- Measuring cups + spoons
- Ladle
Substitutions and Variations
- Mild sausage instead of spicy
- Spinach instead of kale (add it right at the end)
- Half-and-half or coconut milk instead of heavy cream
- Turkey sausage if you want it leaner
- Add parmesan cheese on top for extra flavor
Make Ahead Tips
- Brown the sausage and chop all the veggies the night before.
- You can even fully cook the soup and reheat the next day—it reheats beautifully.
- Store the soup in the fridge up to 3 days, or freeze without the cream added.
Step-by-Step Instructions
1. Brown the Sausage
Heat a large skillet over medium heat. Add 1 lb of spicy Italian sausage and cook, breaking it up with a spoon, until fully browned and no pink remains. Drain excess grease.
2. Add Everything to the Crockpot (Except Kale & Cream)
In your Crockpot, add the cooked sausage, 6 cups chicken broth, 4 cups sliced yellow potatoes, 1 small diced onion, 4 minced garlic cloves, 1/2 tsp red pepper flakes (if using), and salt and black pepper to taste. Stir gently to combine.
3. Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
4. Add Kale
Once potatoes are soft, stir in 3 cups chopped kale. Cover and cook on LOW for another 30 minutes until kale is wilted.
5. Stir in Heavy Cream
Pour in 1 cup heavy cream and 1/2 cup chopped cooked bacon. Stir well. Let everything heat through for 5–10 more minutes.
6. Serve and Enjoy
Ladle into bowls and top with extra bacon if you like. Serve hot with crusty bread or salad.
Makes
6 servings
Cook Time: 4–7 hours depending on setting
Macros (Per Serving – Approximate)
Calories: 490
Protein: 18g
Fat: 36g
Carbs: 23g
Fiber: 2g
Sugar: 2g
Why This Recipe Works (Quick Science)
The Crockpot lets flavors slowly blend, especially the sausage and garlic. The starch from the potatoes helps thicken the broth just a bit, making it extra comforting. Adding cream at the end keeps it from curdling and gives that smooth finish without separating. And the kale adds a pop of green and freshness to balance all the richness.
Common Mistakes
- Adding cream too early – it can break or curdle if added at the beginning.
- Overcooking the potatoes – slice them evenly so they don’t turn to mush.
- Skipping the sausage browning – this step adds tons of flavor.
- Using too much salt early on – wait until after sausage is added to season.
What to Serve With
- Garlic bread or crusty sourdough
- Simple Caesar salad
- Roasted veggies
- Grated Parmesan on top
FAQ
Can I freeze this soup?
Yes, but freeze it before you add the cream. Add cream after reheating.
Can I make this dairy-free?
Yes, use full-fat coconut milk instead of heavy cream.
Is this soup spicy?
A little bit, from the sausage and red pepper flakes. You can use mild sausage and skip the flakes if you want it milder.
Can I cook it on the stovetop instead?
Yes! Simmer everything (except cream and kale) for 30 minutes, then stir in kale and cream at the end.
Hỏi ChatGPT