This Zuppa Toscana Soup Recipe combines Italian sausage, creamy potatoes, and tender kale in a rich creamy broth. Top your bowl with crispy bacon and Parmesan cheese!
author’s note
Bring The Restaurant Home Zuppa Toscana!
I make my stovetop Zuppa Toscana Soup all the time. It’s one of the most-loved recipes on my site, so I really wanted to reliable a slow cooker version that had the same rich flavor and creamy texture. I took my go-to stovetop recipe, made a few tweaks, and after plenty of testing, this one is now on repeat in my kitchen.
This Zuppa Toscana isn’t an authentic Italian Tuscan soup. It’s a fun take on Olive Garden’s® famous version. It’s packed with spicy Italian sausage, crispy bacon, creamy potatoes, and tender kale, all simmered in a rich, savory broth. If you love the restaurant version, this from-scratch one brings that same flavor right to your kitchen, maybe even better.
If you enjoy Olive Garden copycat recipes, try my Chicken Gnocchi Soup and Garden Salad next. They’re just as crave-worthy.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Italian Sausage | Use mild for less heat or hot for more. Turkey sausage also works. Drain extra grease if you prefer a lighter bowl. |
| Yukon Gold Potatoes | No peeling needed thanks to the tender skin. Russet potatoes work too—just peel them first. |
| Onion + Garlic | Fresh or jarred garlic both work fine. |
| Chicken Stock | Chicken broth works too. For a deeper flavor, simmer a Parmesan rind in the soup, then remove before serving. |
| Heavy Cream | Half-and-half makes it lighter. For dairy-free, use full-fat coconut milk (flavor will change slightly). |
| Kale | Chop small and remove stems. Baby kale wilts faster. Spinach is a good swap. |
| Bacon | Cook until crispy for the best texture. Pancetta works as a swap. |
How To Make Zuppa Toscana Soup
- Cook Sausage: Brown sausage in oil, then add to slow cooker.
- Sauté Onion & Garlic: Soften onion, then add garlic. mix in flour and cook briefly.
- Make Thickener: Whisk in stock until thick; add to slow cooker.
- Combine: Add rest of the stock, potatoes, red pepper, and thyme; stir.
- Slow Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours.
- Add Kale & Cream: mix in kale and cream; simmer 5–10 minutes.
- Top & Serve: Add crispy bacon and Parmesan on top.
Featured Comment
“Your recipes never disappoint the cook! Both my husband and I thought the soup was satisfying!”
– Eva
Recipe Tips
- Adjust Spice: If you don’t like heat, use mild sausage and skip red pepper flakes. For more heat, use hot sausage and add extra flakes.
- Remove Grease: Some grease is normal. To cut it, drain sausage on paper towels, then let soup cool for 15–20 minutes and skim off the grease that rises to the top.
- Thicken the Soup: If you want it thicker, add a few more potatoes and mash some.
Storage
- Fridge: Cool and store leftover Zuppa Toscana Soup in an airtight container for 3–4 days. Reheat on a low burner, stirring often. Avoid boiling.
- Freezer: Store in an airtight bag and thaw overnight in the fridge.
More slow cooker Soup Recipes:
Soups And Stews
slow cooker Chicken Wild Rice Soup
Dinner
slow cooker Chili
Dinner
Crack Chicken Chili (slow cooker!)
Tacos
slow cooker Shredded Chicken TacosWhat To Serve With Zuppa Toscana Soup
- Bruschetta: Toasted baguette slices topped with tomatoes and basil is the reliable appetizer!
- Crusty Bread: Warm buttered bread or cheesy/garlic bread pairs evenly for dipping.
- Focaccia: Soft and herby, it’s reliable for soaking up the broth.
- Caesar Salad: A classic Caesar salad complements the rich soup.
- Breadsticks: Soft, warm breadsticks or dinner rolls are great for soaking up the broth.
