This Zuppa Toscana Soup Recipe combines Italian sausage, creamy potatoes, and tender kale in a rich creamy broth. Top your bowl with crispy bacon and Parmesan cheese!
author’s note
Bring The Restaurant Home Zuppa Toscana!
I make my stovetop Zuppa Toscana Soup all the time. It’s one of the most-loved recipes on my site, so I really wanted to perfect a slow cooker version that had the same rich flavor and creamy texture. I took my go-to stovetop recipe, made a few tweaks, and after plenty of testing, this one is now on repeat in my kitchen.
This Zuppa Toscana isn’t an authentic Italian Tuscan soup. It’s a fun take on Olive Garden’s® famous version. It’s packed with spicy Italian sausage, crispy bacon, creamy potatoes, and tender kale, all simmered in a rich, savory broth. If you love the restaurant version, this homemade one brings that same flavor right to your kitchen, maybe even better.
If you enjoy Olive Garden copycat recipes, try my Chicken Gnocchi Soup and Garden Salad next. They’re just as crave-worthy.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Italian Sausage | Use mild for less heat or hot for more. Turkey sausage also works. Drain extra grease if you prefer a lighter bowl. |
| Yukon Gold Potatoes | No peeling needed thanks to the tender skin. Russet potatoes work too—just peel them first. |
| Onion + Garlic | Fresh or jarred garlic both work fine. |
| Chicken Stock | Chicken broth works too. For a deeper flavor, simmer a Parmesan rind in the soup, then remove before serving. |
| Heavy Cream | Half-and-half makes it lighter. For dairy-free, use full-fat coconut milk (flavor will change slightly). |
| Kale | Chop small and remove stems. Baby kale wilts faster. Spinach is a good swap. |
| Bacon | Cook until crispy for the best texture. Pancetta works as a swap. |
How To Make Zuppa Toscana Soup
- Cook Sausage: Brown sausage in oil, then add to slow cooker.
- Sauté Onion & Garlic: Soften onion, then add garlic. Stir in flour and cook briefly.
- Make Thickener: Whisk in stock until thick; add to slow cooker.
- Combine: Add rest of the stock, potatoes, red pepper, and thyme; stir.
- Slow Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours.
- Add Kale & Cream: Stir in kale and cream; simmer 5–10 minutes.
- Top & Serve: Add crispy bacon and Parmesan on top.
Featured Comment
“Your recipes never disappoint Chelsea! Both my husband and I thought the soup was delicious!”
– Eva
Recipe Tips
- Adjust Spice: If you don’t like heat, use mild sausage and skip red pepper flakes. For more heat, use hot sausage and add extra flakes.
- Remove Grease: Some grease is normal. To cut it, drain sausage on paper towels, then let soup cool for 15–20 minutes and skim off the grease that rises to the top.
- Thicken the Soup: If you want it thicker, add a few more potatoes and mash some.
Storage
- Fridge: Cool and store leftover Zuppa Toscana Soup in an airtight container for 3–4 days. Reheat on low heat, stirring often. Avoid boiling.
- Freezer: Store in an airtight bag and thaw overnight in the fridge.
More CrockPot Soup Recipes:
Slow Cooker Zuppa Toscana Soup
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or hot
- 1 cup finely diced yellow onion 1 onion
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 1 (32-ounce) container chicken stock or broth
- 1-1/2 pounds baby gold potatoes diced to 1/2-inch pieces (4 cups)
- 1/4 teaspoon red pepper flakes optional
- 1/8 teaspoon dried thyme optional
- Salt and pepper to taste
- 1 cup heavy cream
- 2 packed cups coarsely chopped kale
- 8 slices bacon cooked and diced
- freshly grated Parmesan cheese optional
- Hearty buttered bread optional
Instructions
- Heat a large pot over medium-high heat. Add olive oil and sausage. Let it cook for 1 minute, then break it up with a wooden spoon. Cook until deeply browned. Transfer to slow cooker, leaving grease behind.
- In the same pot, add onions (add a drizzle of oil if needed) and cook for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in 1/2 cup of chicken stock until thickened. Use a spatula to scrape this mixture from pot to slow cooker.
- Add remaining stock, potatoes, red pepper flakes, and thyme to the slow cooker. Stir well.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
- Stir in kale and heavy cream. Cover and cook for another 5–10 minutes. Taste and adjust seasoning.
- Top with crispy bacon and Parmesan, and serve with toasted buttered bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Zuppa Toscana Soup
- Bruschetta: Toasted baguette slices topped with tomatoes and basil is the perfect appetizer!
- Crusty Bread: Warm buttered bread or cheesy/garlic bread pairs perfectly for dipping.
- Focaccia: Soft and herby, it’s perfect for soaking up the broth.
- Caesar Salad: A classic Caesar salad complements the rich soup.
- Breadsticks: Soft, warm breadsticks or dinner rolls are great for soaking up the broth.
This is one of my families’s most favorite soups. In fact, Chelsea’s recipes are always a hit with my family. The soup is so flavorful and if I’m being honest, we prefer this over the actual Olive Garden soup.
This absolutely made my day! I’m so thrilled my recipes are always a hit with your family, and hearing you prefer this to Olive Garden’s is the best compliment. Thank you so much!