I love going to Olive Garden and ordering their Zuppa Toscana and breadsticks. The soup is so creamy and zesty and flavorful that I want to lick the bowl when I’m done.
But dinner at Olive Garden can be expensive, so we maybe drop by once a year, if that.
Fortunately, I’ve got the perfect copycat recipe that lets me enjoy all the taste of Olive garden Zuppa Toscana without the expense. Better still, I can make it in the slow cooker, so I can just dump the ingredients in the pot and wait for the magic to happen.
I love sprinkling just a bit of parmesan cheese over my Zuppa Toscana, but you don’t have to limit yourself to just parmesan. Zuppa Toscana tastes amazing when topping with bacon crumbles and red pepper flakes.
If you’re into meal prepping, you can also prep a bag of Zuppa Toscana to keep in the freezer. When you’re ready to cook, just thaw overnight in the fridge.
Slow Cooker Zuppa Toscana
Ingredients
- 453 Grams Italian Sausage, Spicy (1 Lb.)
- 1472 Grams Russet Potatoes, chopped (4 Large Potatoes)
- 5.6 Grams Garlic, Minced (2 Teaspoons)
- 26 Grams White Onion (1/2 Cup)
- 960 Grams Chicken Broth (4 Cups)
- 100 Grams Kale, De-stemmed and Torn into Bite Sizes (1/2 Bunch)
- 240 Grams Heavy Cream (1 Cup)
- 16 Grams All-Purpose Flour (2 Tablespoons)
Optional
- 64 Grams Bacon (8 Strips)
- 6 Grams Salt (To Taste)
- 6 Grams Pepper (To Taste)
- 3 Grams Red Pepper Flakes (To Taste)
- 140 Grams Parmesan Cheese (To Taste)
Instructions
- In a skillet over medium-high heat, brown the sausage. Drain as much grease as possible and transfer to a plate.
- In the residual grease from the sausage, fry the bacon (if using) and then transfer the bacon to the same plate as the sausage. Drain all but a tablespoon of the bacon grease.
- Lightly cook the onion and garlic in the residual grease.
- Transfer the sausage, onion, and garlic to the slow cooker.
- Add potatoes and cover with chicken broth.
- Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- In a small bowl, whisk together the cream and the flour to create a roux. Pour into slow cooker and add the kale. Stir to combine.
- Cook on high for another 30 minutes to thicken.
- Season with salt, pepper, and pepper flakes. Top with bacon and parmesan cheese to serve.
Freezer Friendly Instructions
- Label a gallon-sized freezer friendly Ziploc bag with the name, date, and cooking instructions. Set aside.
- In a skillet over medium-high heat, brown the sausage. Drain as much grease as possible and transfer to a plate.
- In the residual grease from the sausage, fry the bacon(if using) and then transfer the bacon to the same plate as the sausage. Drain all but a tablespoon of the bacon grease.
- Lightly cook the onion and garlic in the residual grease.
- Transfer the sausage, onion, and garlic to freezer bag.
- Add chopped potatoes to the bag. Seal and freeze.
- When ready to cook, thaw the bag in the fridge overnight.
- Transfer ingredients to the slow cooker, cover in chicken broth, and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- In a small bowl, whisk together the cream and the flour to create a roux. Pour into slow cooker and add the kale. Stir to combine.
- Cook on high for another 30 minutes to thicken.
- Season with salt, pepper, and pepper flakes. Top with bacon and parmesan cheese to serve.
Notes
Did You Try It?
I love making recipes for my friends and family. But I love it even more when they enjoy the recipe so much that they try it themselves at home.
If you tried this recipe, feel free to tell me about your experience in the comment section below. Let me know how I can improve this recipe so it tastes even better. Your feedback helps me turn good recipes into great ones. And don’t forget to give this recipe a star rating so even more readers can find this recipe and try it, too.
