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–+ servings
Bowl of Slow Cooker Zuppa Toscana topped with Parmesan and bacon bits on a marble countertop.

Slow Cooker Zuppa Toscana

This Slow Cooker Zuppa Toscana is a creamy, comforting soup filled with Italian sausage, golden potatoes, and kale. It’s a delicious Olive Garden copycat that’s easy to make and perfect for cozy nights at home.
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Prep Time 15 minutes
Cook Time 7 hours
Servings 6

Ingredients  

  • 1 lb Italian sausage (hot or mild)
  • 1 onion diced
  • 4 garlic cloves minced
  • 4 cups (about 3-4) gold potatoes diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 6 cups chicken broth
  • 1 1/2 cups heavy cream
  • 10 oz bag cleaned and cut kale
  • Garnish: grated Parmesan, bacon bits, and red pepper flakes

Method 

  • In a skillet over medium heat, add sausage. Break apart and brown until cooked through. Remove and set aside.
  • In the same pan, with some of the sausage grease left, add diced onion and garlic. Sauté for about 3 minutes until fragrant and translucent, then remove from heat.
  • In a slow cooker, add sausage, onion and garlic, potatoes, salt, pepper, dried thyme, dried basil, dried oregano, and chicken broth. Stir to combine. Cover and cook on low for 6–7 hours, until potatoes are tender.
  • Add heavy cream and kale. Stir and cook for another 20 minutes.
  • Serve with Parmesan, bacon bits, and red pepper flakes.
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