Zuppa Toscana Soup in a Crock-Pot

Zuppa Toscana is an Olive Garden copy-cat recipe that is both inexpensive and hearty. Try it with mild Italian sausage for a bold flavor.

Prep Time 25

Cook Time 7 20

Total Time 7 45

Course Main Course, Soup

Cuisine Italian

Servings 6 Quarts

On a cutting board, cut in half, peel and dice one onion, then set aside.
Heat a pan on medium heat and cook 2 pounds Italian sausage and onion until browned, around 10 minutes.
Place a few sheets of paper towel on a large plate and when sausage is fully cooked, carefully scoop onto plate to drain.
Pour 2 cups heavy cream into a Crock-Pot.
On a cutting board, peel and mince garlic and then add to the Crock-Pot.
Add water or chicken stock to the Crock-Pot within 1-inch of the rim.
If using water and chicken soup base, use 1 tsp soup base for each cup of water.
In a sink colander, rinse the potatoes. Then peel and dice 4 russet potatoes and then add them to the Crock-Pot.
When sausage is drained, carefully scoop into the Crock-Pot.
Turn temperature dial on low for 6-8 hours or high for 4-6 hours.
With an hour left rinse and roughly chop kale, removing the hard stems, and then add it to the Crock-Pot.
Cover and cook an additional hour to soften and cook the kale.
Serve with shredded parmesan cheese if desired.

Cook on LOW 6-8 hours

Cook on HIGH 4-6 hours

Keyword Crock-Pot, Crock-Pot Zuppa Toscana, Zuppa Toscana Soup