Zuppa Toscana Soup: Slow Cooker Style


I know the Olive Garden gets a bad rap, but boy do I love their Zuppa Toscana soup! 

I'm making a conscious effort to use my slow cooker more because I'm just too tired to labor away in the kitchen after work (and I'm growing a human, so that counts for something)!

This recipe could easily be made on the stovetop, but here is a lightened up version of my favorite soup!

Total Time: 4 hr 30 min

Prep: 30 min
Cook: 4 hours

Yield: 6-8 servings
Level: Easy

8 servings

Zuppa Toscano Soup


  • 1 lb. mild or hot ground chicken sausage
  • 1 medium onion, diced
  • 4 slices dry rubbed bacon, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 large russet potatoes, cut into bite sized pieces
  • 2 cup kale, broken into small pieces
  • 1 cup whipping cream, half and half, or coconut milk (for a diary-free alternative)
  • Salt & Pepper
  • Grated Parmesan cheese


  1. Brown the sausage in a large skillet over medium heat, set aside.
  2. Add the bacon to the skillet and cook until tender.
  3. Add the sausage, bacon, onion, garlic, broth, potatoes, salt and pepper to the slow cooker.
  4. Cook on low for 4-6 hours.
  5. Add the kale and cream to the slow cooker and stir before serving.
  6. Garnish with freshly grated Parmesan cheese.
  7. Enjoy!

*Note: If prepping the ingredients at night time, simply place the cut potatoes in a bowl of cold water to prevent discoloration.

Recipe adapted from Recipes that Crock!