Crock Pot Zuppa Toscana Soup Recipe

Zuppa Toscana Soup served in a brown bowl.

Do you love Olive Garden Zuppa Toscana Soup? Now you can make it at home with my Olive Garden Copycat Crock Pot Zuppa Toscana Soup recipe. No need to go out to a restaurant to enjoy your favorite soup recipe. Make my easy Copycat Crock Pot Zuppa Toscana Soup recipe whenever the mood strikes!

Course Crock Pot Soup Recipes

Cuisine Italian

Keyword Copycat Olive Garden recipe, Crock Pot Zuppa Toscana Soup recipe, Zuppa Toscana Soup recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings Servings

Calories 901kcal

Author Arlene Mobley - Easy Crock Pot Recipe

Ingredients

14 oz. mild Italian Sausage sliced
16 oz. bacon sliced into one inch pieces, divided
1 1/2 cup diced onion
1 tablespoon minced garlic
4 cups diced russet potatoes
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
32 oz. low sodium chicken broth
2 cup of water
1 1/2 cup heavy cream
4 - 6 cups torn kale
1/4 cup Parmesan cheese

Instructions

In a skillet sauté the sausage until browned and pour into a slow cooker.
In the same pan cook the bacon until crispy. Remove 1/2 a cup of bacon and drain on a paper towel.
Pour the remaining bacon into the crock pot.
In the same pan cook the onion until translucent, about 4 minutes. Add the garlic and toss with the onion for 1 minute. Pour the onion and garlic into the crock pot scraping all the bits into the crock pot.
Add the potatoes, red pepper, salt, pepper, chicken broth and water to the crock pot.
Cook on high for 4 hours.
After 4 hours add the heavy cream and kale to the crock pot and mix well.
Cook another 3 minutes or until the kale is tender.
Serve each bowl with grated Parmesan cheese and a sprinkle of the reserved bacon.

Nutrition