Crock Pot Zuppa Toscana – Easy Olive Garden Copycat

This Crock Pot Olive Garden Zuppa Toscana is a creamy sausage and potato soup made in the slow cooker — super simple and kinda perfect for when you don’t feel like doing much. It’s filling, budget-friendly, and pretty much makes itself. Great for meal prep or just… surviving winter.

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Quick Summary

• Prep time: 15 mins
• Cook time: 3 hrs 30 mins
• Flavor: Rich, savory, slightly smoky
• Great for: Chilly days, lazy dinners, leftovers

Why I Like This Recipe

This one’s been on rotation for a while. Like—throw stuff in the slow cooker, walk away, come back and it smells like you tried. You really didn’t. But hey, the bowl’s warm, the broth’s creamy, and no one’s asking questions. That’s a win.

Ingredients

• 1 lb Italian sausage
• ¼ lb bacon
• 1½ lbs russet potatoes, thin-sliced
• 1 cup chopped onion
• 1½ quarts chicken stock
• Salt & pepper to taste
• 2 cups chopped kale
• 1 cup heavy cream

How To Make Crock Pot Zuppa Toscana

1. Brown the meat: Sausage + bacon, into the pan. Medium heat. Let it get crispy. Drain the fat (or don’t, your call).
2. Slow cooker time: Toss the meat in the crock. Add potatoes, onion, and broth. Season lightly — you can fix it later.
3. Cook it down: Lid on. Low heat. About 3 to 3½ hours. You’ll know it’s done when the potatoes soften up.
4. Final touches: Toss in the kale and cream during the last 30 mins. Don’t skip this part or it won’t feel finished.
5. Serve: Stir. Taste. Adjust seasoning if it needs help. Eat while hot. Toasted bread optional but… very encouraged.

Tips for Success

• Slice those potatoes thin-ish and even — helps everything cook the same.
• Don’t rush the browning. You want that golden color.
• Add the cream after cooking or it might get weird.
• Season at the end. Bacon and sausage are salty enough.
• Use fresh kale. Frozen kale goes a little mushy and makes the broth sad.

Storage and Reheating

• Fridge: Once it cools, toss leftovers into a sealed container. Good for about 4 days.
• Freezer: Freeze in portions if you want. It’ll last up to 2 months.
• Reheat: Low heat on the stove is best. Stir often. Microwave works too but keep an eye on it.

Frequently Asked Questions

• Can I use spinach instead of kale?
  Totally. Just add it last minute. It wilts fast.
• Do I have to cook the sausage first?
  Yeah. Raw sausage in broth = bad idea.
• Can I use milk instead of cream?
  You can… it just won’t be as rich. Add a little butter to make up for it maybe?
• What potatoes work best?
  Russets are ideal. They soak up flavor without falling apart.
• Does this keep well?
  Honestly, better the next day. The flavors get cozy overnight.

Common Mistakes and How to Dodge Them

• Overcooking the cream: Don’t add it early — it’ll split and look funky. Just wait till the end.
• Chopping potatoes too thick: Takes forever to cook and throws off the texture. Keep ’em thin.
• Too much salt too soon: Let the meat do its thing first. Add salt later once you taste.
• Using frozen kale: Just don’t. It goes limp and weird. Use fresh and chop it small.
• Skipping the browning step: It adds flavor. You’ll miss it if you don’t do it. Pink meat ≠ soup base.

Nutrition Facts (Per Serving)

• Calories: 505 kcal
• Total Fat: 36 g
• Saturated Fat: 15 g
• Cholesterol: 98 mg
• Sodium: 784 mg
• Potassium: 846 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Sugars: 4 g
• Protein: 17 g

You Might Also Like:

• Zuppa Toscana Soup Sangria – Easy Olive Garden Copycat
• Vegetarian Minestrone Soup – Easy Olive Garden Copycat
• Chicken Gnocchi Soup – Easy Olive Garden Copycat
• Pasta e Fagioli Soup – Easy Olive Garden Copycat