Slow Cooker Olive Garden Zuppa Toscana Soup
If you love Olive Garden's Zuppa Toscana soup, you'll love this delicious slow cooker version! Serve with our favorite homemade breadsticks!
Servings: 8 bowls
Calories: 371kcal
Ingredients
- 1 lb. Italian sausage
- 1 onion chopped
- 3 garlic cloves fresh or 2 teaspoons minced from jar
- 1 lb. potatoes chopped (3 large)
- 4 cups chicken broth
- 2 cups water
- ¼ cup bacon pieces fresh or bacon bits
- red pepper flakes to taste
- salt and pepper to taste
- 4-5 cups kale chopped
- 1 cup heavy whipping cream
Instructions
How to Make Zuppa Toscana on the Stovetop
- Heat a large stock pot or Dutch oven over medium-high heat. Add the Italian sausage, chopped onion, and garlic. Cook until the sausage is browned and cooked through, breaking it into small pieces as it cooks.
- Add the chopped potatoes, chicken broth, water, cooked bacon, red pepper flakes, salt, and black pepper. Stir everything together.
- Simmer the potatoes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork tender.
- Add the kale and sausage. If you removed the sausage mixture from the pot, return it to the soup. Add the chopped kale and stir.
- Add the cream. Bring the soup back to a gentle boil, then stir in the heavy cream. Once the soup is hot and the kale is tender, remove it from the heat.
- Serve. Ladle the soup into bowls and serve immediately with warm breadsticks, crusty bread, or freshly grated Parmesan cheese.
How to Make Zuppa Toscana in the Slow Cooker
- Brown the Italian sausage with the chopped onion and garlic in a large skillet over medium-high heat. Break the sausage into small pieces as it cooks.
- Transfer the cooked sausage mixture to a slow cooker. Add the chopped potatoes, chicken broth, water, bacon, red pepper flakes, salt, and black pepper. Stir to combine.
- Cover and cook on HIGH for about 4 hours or LOW for about 6 hours, or until the potatoes are tender.
- Stir in the chopped kale and heavy cream. Cover and cook on HIGH for another 30-45 minutes, until the kale is tender and the soup is heated through.
- Ladle the soup into bowls and serve warm with homemade breadsticks or crusty bread.
Video
Nutrition
Calories: 371kcal | Carbohydrates: 14g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 977mg | Potassium: 493mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 1mg
