Simple Crock Pot Zuppa Toscana
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If you love that creamy Olive Garden soup but want to make it yourself this Copycat Crock Pot Zuppa Toscana is what you need right now. It has all the flavors you love, (smoky bacon, savory Italian sausage, tender potatoes, and a rich creamy broth), with just 10 minutes of prep time. The slow cooker does the rest while you spend time doing the things you want to.
I have been making this soup for a few years, and it never gets old. There’s something so satisfying about throwing everything into the crock pot in the morning and walking into your kitchen hours later to find dinner is read.
It’s the kind of soup that makes your whole house feel warm and cozy, and it’s festive enough for a holiday dinner but easy enough for a regular Tuesday night.
If you love a good hearty soup, my Cheesy Ham Potato Soup is another one the whole family will love.
Why You’ll Love This Recipe
- Delicious – This creamy, hearty Zuppa Toscana is packed with delicious flavor in every single bite. And who doesn’t love a cozy soup??
- Easy Recipe – With just 10 minutes of prep, this recipe comes together quickly and then your slow cooker takes it from there.
- Festive – This soup is cozy and impressive enough to serve at holiday gatherings, fall dinner parties, or any time you want to put something special on the table without a lot of prep.
- Budget Friendly – This soup costs less to make at home.
Ingredients for Crock Pot Zuppa Toscana
- Bacon – You can use microwaveable bacon to keep things simple and quick, but regular bacon cooked in a skillet works great too.
- Italian sausage – This is where most of the flavor comes from. Use mild, medium, or hot depending on your family’s preference. I use mild.
- Russet potatoes – Cut into about 1 inch pieces. Russets hold up well in the slow cooker and give the broth a nice body.
- White onion – Diced finely so it softens and blends into the soup.
- Minced garlic – Fresh minced garlic or garlic from a jar both work well here.
- Chicken broth – This is the base of the soup. Use a good quality broth for the best flavor.
- Heavy cream – Added toward the end of cooking to keep it rich and creamy without curdling.
- Kale – Roughly chopped and added in the last 30 minutes. It wilts down perfectly and adds a nice color and texture. If you don’t like kale, you can sub spinach, which is a little lighter.
Substitutions & Variations
- You can use chicken sausage instead of pork Italian sausage for a lighter option.
- Spinach can be swapped in for kale if that’s what you have on hand.
- Half-and-half can be used in place of heavy cream, though the soup will be a little less rich.
- Turkey bacon works great if you prefer it over regular bacon.
- You can use red potatoes or Yukon gold potatoes in place of russet potatoes.
How to Make Crock Pot Zuppa Toscana
This is an overview of the step by step instructions. For the full list of instructions, see the recipe card below.
Step 1 Cook your bacon using your preferred method – microwave it for quick and easy, or cook it in a skillet. Set aside. In a skillet over medium heat, brown the Italian sausage until cooked through. Drain any excess grease.
Step 2 Add the cooked sausage and bacon to your crock pot.
Step 3 – Add the diced onion, seasonings, and minced garlic.
Step 4 – Add the cut potatoes, then pour the chicken broth over everything and give it a good stir.
Step 5 – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 6 About 30 minutes before the cooking time is up, pour in the heavy cream and add the roughly chopped kale. Stir, cover, and let it finish cooking.
Step 7 Serve hot and enjoy! Don’t forget some crusty bread on the side for dipping.
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Time Saving Tips
- Use microwave bacon to cut down on prep time and dishes. I do it for my Chewy Chocolate Chip Cookies… just kidding – but I do use it any time I want to skip the mess of a skillet!
- Pre-chop your potatoes and onion the night before and store them in a covered bowl in the refrigerator. Morning assembly takes less than 5 minutes this way.
- Buy pre-washed, chopped kale to skip prep work.
- Brown the sausage the night before and refrigerate until ready to use.
- Double the recipe and freeze leftovers (before adding the cream) for an easy future meal.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day.
How to Serve Crock Pot Zuppa Toscana
This soup is a showstopper all on its own, but here are a few of my favorite ways to serve it.
- Ladle into big bowls and serve with crusty bread, a baguette, or my Easy Garlic Bread for dipping – it is absolutely deliriously scrumptious with this soup.
- Add a sprinkle of freshly grated Parmesan cheese right on top before serving.
- A simple green salad on the side rounds out the meal beautifully. My Simple Spring Greens Salad is a great pairing.
How to Store Leftover Zuppa Toscana
Store leftover soup in an airtight container in the refrigerator for up to 4 days. .
You can also freeze this soup for up to 2 months. Keep in mind that cream-based soups can sometimes separate slightly when frozen, so give it a good stir while reheating. I recommend freezing it before adding the cream if you plan to make a big batch for the freezer. Add fresh cream when you reheat it for the best results.
To reheat, warm it on the stove over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave in 1-2 minute intervals, stirring in between
FAQs
Can I use frozen kale? Yes! Frozen kale works just fine. Add it at the same time as the heavy cream, about 30 minutes before the soup is done. No need to thaw it first.
Can I make this on the stovetop instead? Absolutely. Brown the sausage and bacon in a large pot, add everything else, and let it simmer over medium-low heat for about 30-40 minutes until the potatoes are tender. Stir in the cream and kale in the last 5-10 minutes.
What kind of Italian sausage should I use? That’s totally up to you and your family! Mild is great for kids, medium has a nice little kick, and hot adds a fun spicy edge to the soup. All three are delicious.
Can I add more vegetables? Of course! Some people love adding cannellini beans or diced carrots. You can also toss in some sliced zucchini toward the end of cooking.
My soup looks too thin – how do I thicken it? Mix 1 tablespoon of cornstarch with a splash of cold water and stir it into the soup. Let it cook for a few more minutes and it will thicken right up. You can also mash a few of the potatoes into the broth for a thicker, creamier texture.
More Easy Soups You’ll Love
Cheesy Ham Potato Soup Chicken Orzo Soup Slow Cooker Beef Vegetable Soup Italian Wedding Soup
Crock Pot Zuppa Toscana
Ingredients
- 8 slices of bacon we used microwaveable
- 1 lb. Italian sausage
- 4 cups russet potatoes cut into about 1 inch pieces
- 1 cup white onion diced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 tsp. minced garlic
- 32 ounces chicken broth
- 1 1/2 cups heavy cream
- 2-3 cups kale
Instructions
- Cook your bacon, (whether that's microwaving, or in a skillet for regular bacon.
- In a skillet, brown the Italian sausage.
- To your crock pot, add the cooked sausage and bacon.
- Add the diced onion.
- Then, add the seasonings and garlic.
- Add your potatoes, then pour the chicken broth over top. Stir.
- Cook on low for 6-8 hours or high for 3-4.
- About 30 minutes before cooking finishes, add the heavy cream. Roughly chop the kale, and add.
- Stir and let cooking finish.
Notes
Nutrition
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