Go Back
Crockpot Zuppa Toscana Recipe
Ben Carraoli

Crockpot Zuppa Toscana Recipe

I have to admit, I’ve always loved Zuppa Toscana from Olive Garden, but making it at home has become my favorite. After trying this recipe a few times, I realized it’s just as creamy, flavorful, and comforting as the restaurant version. What I love most is how easy it is to throw everything in the crockpot and let it cook while I focus on other things
Print Recipe Pin Recipe
Total Time 4 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Italian sausage 1 lb: I use mild or spicy, removed from casings. The seasoning in the sausage adds depth, so choose a quality one.
  • Onion 1 medium, chopped: Fresh onion brings sweetness and aroma. Avoid pre-chopped bags—they can be watery.
  • Garlic 3 cloves, minced: Fresh garlic is a must for that rich flavor. I always add it after browning the sausage.
  • Chicken broth 4 cups, low-sodium: Low-sodium lets me control the salt and adds richness.
  • Potatoes 3 medium, diced, Russet or Yukon Gold: I prefer smooth-skinned potatoes so I can skip peeling. They make the soup hearty.
  • Salt & black pepper to taste: Simple seasoning, but essential for balancing flavors.
  • Red pepper flakes 1/4 tsp, optional: Adds a gentle heat without overpowering the soup.
  • Heavy cream 1 cup: Creamy and indulgent, it gives the soup its signature texture.
  • Kale 3 cups, chopped: I chop it finely so it blends well but still has bite. Avoid frozen; it can get mushy.
  • Parmesan cheese 1/2 cup, freshly grated: Fresh cheese melts beautifully and enhances the flavor.

Method
 

  1. I start by cooking the sausage in a skillet until golden, then add onions and sauté until soft. This step builds the foundation of flavor.
  2. Next, I stir in the minced garlic and cook briefly—just enough to release its aroma without burning.
  3. I transfer the sausage mixture to the slow cooker, then add diced potatoes, chicken broth, salt, pepper, and red pepper flakes. I let it cook on low for about 4 hours.
  4. Near the end, I fold in the chopped kale, heavy cream, and freshly grated Parmesan. This gives the soup its creamy, luscious texture and vibrant color.

Notes

  • I always brown the sausage and onions first for a richer flavor.
  • I chop the kale finely so it mixes well but doesn’t overpower each spoonful.
  • I use low-sodium broth to control the saltiness perfectly.
  • For thicker soup, I mash a few potatoes right in the crockpot.