Ever craved a bowl of zuppa toscana crock pot soup but didn’t want to deal with fuss and dirtying every pan in the house? That was me last week. Friends were raving about Olive Garden’s goodness—so creamy! That bacon kick! Potatoes for days!—but I just couldn’t trek all the way over there for takeout. I decided, fine, time to dust off my slow cooker and try my own copycat version. Spoiler: This might be the easiest dinner I’ve ever made. You stay comfy, the kitchen smells fantastic, and cleanup is about as lazy as it gets. 
What is Zuppa Toscana?
If you’ve never tasted Zuppa Toscana from Olive Garden, oh wow, you’re missing out (seriously, you gotta fix that). It’s an Italian-inspired soup big on flavor, not fussy at all. There’s spicy sausage, tender potatoes, fresh kale (I used to hate kale, but here it’s magic), and of course garlic and onion swimming in a rich, creamy broth. It’s comfort in a bowl; like a warm blanket on a cold rainy day—you feel me? It might sound a little fancy, but honestly, with the crock pot, it’s ridiculously down-to-earth.
I’ve found it’s so flexible too. Had a rough day? Double up the bacon. Kids being picky? Tell them it’s potato soup, they’ll go wild for crumbs of sausage. This soup just sorts out your dinner and your mood all at once.
I threw it all in before work and came home to a five-star restaurant smell. My husband didn’t even wait for bowls, just started dipping bread in the pot. — Jess M.
Ingredients and Substitutes
So, here’s what you’ll want for a classic crock pot zuppa toscana. No need to get snobby about brands—grab store brand if you want. I always do.
- 1 pound Italian sausage: Spicy or mild, whatever you like. Turkey sausage is fine too.
- 4 to 5 medium Yukon Gold potatoes: Sliced thin. Or do russet. Or even sweet potato, if that’s your thing.
- 1 medium onion, diced
- 3 or 4 big cloves of garlic, minced
- 4-ish cups chicken broth (enough to just cover)
- A bundle of fresh kale, torn or chopped. Spinach works in a pinch.
- 1 cup heavy cream: Or half-and-half, or coconut cream for dairy-free.
- 4 to 6 strips bacon: Cooked and crumbled (do more, I beg you)
- Pinch of crushed red pepper (optional, for heat)
- Salt and cracked black pepper—never forget them
Sometimes I run out and use frozen chopped onions, bagged potatoes, pre-cooked bacon—you get the drift. If you accidentally forget an ingredient, just roll with it.
Slow Cooker Prep Guide
So, prepping zuppa toscana crock pot style could not be easier. I used to brown my sausage and bacon before adding them, but one time I forgot, and honestly, it was just fine. Here’s my extra-lazy approach:
First, toss your sausage (crumbled) right into the crock pot. Add the onions, garlic, and potatoes. Pour chicken broth over until barely covered. Put the lid on, set it on low for 6–7 hours, or high for about 3–4. I know, that’s a huge window, but it really depends on your slow cooker. Trust your potatoes—they’ll poke easily with a fork when they’re ready.
About a half hour before serving, throw in chopped kale and heavy cream. The kale wilts fast. Sprinkle crumbled bacon and a little extra cream if you want to go all-in on richness.
Tip: If your slow cooker runs hot, give everything a stir halfway through so nothing sticks. And if your potatoes look dry, just splash in a bit more broth.
Tips for Creaminess
Okay, real talk: nobody likes a thin, watery zuppa toscana crock pot soup. I’ve made some watery fails and learned the hard way. You want it creamy—lush! First, heavy cream is the gold standard. But half-and-half is totally passable. If you’re dairy-free, coconut cream actually brings great body (it’s not too coconut-y, promise).
For even more oomph, sometimes I mash a few cooked potatoes right in the pot. Just kind of squish ‘em against the side with your spoon. This thickens the broth naturally and tastes, honestly, pretty restaurant-worthy.
Worried about curdling? Wait until the soup’s done, then stir in the cream, and keep it on ‘warm’ if you’re not serving right away.
If you want a little more guidance on creamy slow cooker soups, check out my Crock Pot Cheeseburger Soup for inspiration.
Serving Suggestions
Let’s talk about what to serve with zuppa toscana crock pot soup. This part’s simple and fun:
- Tear up some crusty bread and just dunk away—Italian bread or sourdough is ideal
- Add extra cheesy bacon dip on the side for the party vibe
- A plain green salad, if you want to feel a little healthier without trying too hard
- Scatter more Parmesan and hot red flakes on top for punch
Honestly, this is one of those soups that’s a meal by itself. But if you serve it to friends, it never hurts to lay out some breadsticks and watch them disappear.
Storage and Reheating
Leftovers? Bless you. Zuppa toscana crock pot soup might be even better the second day. I usually stash any extras in an airtight container, toss it in the fridge, and it keeps for like 3 days. If you’re somehow not sick of it by then, you can freeze a batch for a couple weeks.
When reheating, I just do it on the stove over low—add a splash of broth or a drizzle more cream to loosen it back up. Microwave is fine too, but make sure to cover it or you’ll have soup all over the inside (learned that the hard, messy way). The kale keeps its texture, potatoes don’t mush up too bad, and flavor somehow gets even better.
If you dig easy make-ahead dinners, try my 5-Ingredient Shredded Chicken Tacos in Crock Pot for a weeknight lifesaver.
Common Questions
Can I make zuppa toscana crock pot soup gluten-free?
Yep! Just make sure your sausage and broth are labeled gluten-free. Easy.
What if I don’t like kale?
Trust me—try it once. But spinach totally works instead, if you insist.
Can I use plant-based sausage?
Totally! I’ve tried it with Beyond Sausage, still awesome. The flavor’s rich enough.
Does it freeze well?
It does, but eat it within a month for best taste. Sometimes potatoes get a little soft but it still beats takeout soup.
My soup looks thin!
Mush a few potatoes in the pot or add another splash of cream to thicken it up.
This Cozy Crock Pot Soup Will Change Your Dinner Game
Look, making zuppa toscana crock pot style is so low-stress I sometimes feel like I’m cheating at dinner. It always feels like a treat—creamy, savory, hearty, the kind of meal that makes everyone at the table hush for just one second while they dig in. If you love comfort food, this is your comfort zone, trust me.
I’ve tried a bunch of versions but this one’s as close to the real deal as you’ll get—unless you try this Slow Cooker Zuppa Toscana Recipe or do the full on restaurant trip.
Go on, grab your slow cooker, binge-watch your favorite show, smell the bacon, and live your best cozy life. And if you’re on a slow cooker kick, check out my 3 Ingredient Chicken Dump Go Crock Pot Dinner or treat yourself to the classic Crock Pot Gingerbread Latte next time. Happy soup-making!
Print
Zuppa Toscana Crock Pot Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free Option
Description
A cozy and creamy Italian-inspired soup made with sausage, potatoes, kale, and bacon, perfect for slow cooking.
Ingredients
- 1 pound Italian sausage (spicy or mild)
- 4 to 5 medium Yukon Gold potatoes, sliced thin
- 1 medium onion, diced
- 3 to 4 big cloves of garlic, minced
- 4 cups chicken broth
- A bundle of fresh kale, torn or chopped
- 1 cup heavy cream
- 4 to 6 strips bacon, cooked and crumbled
- Pinch of crushed red pepper (optional)
- Salt and cracked black pepper to taste
Instructions
- Toss crumbled sausage into the crock pot.
- Add diced onions, minced garlic, and sliced potatoes.
- Pour chicken broth over until barely covered.
- Cover and set slow cooker on low for 6-7 hours, or high for 3-4 hours.
- About 30 minutes before serving, add in chopped kale and heavy cream.
- Sprinkle with crumbled bacon and stir well before serving.
Notes
For creaminess, use heavy cream, or half-and-half. For a dairy-free option, coconut cream works well. Mash a few cooked potatoes to thicken the broth if desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
