Slow Cooker Zuppa Toscana Recipe

Slow Cooker Zuppa Toscana Recipe will easily become a family favorite. Comfort food at it’s best!

Since staying home more these days are the norm, I miss eating at my favorite restaurants, especially Olive Garden. We like to go there for lunch to enjoy the soup and salad deal. My favorite soup of theirs is Zuppa Toscana. It’s creamy, spicy, and filling plus being able to have all you can eat makes it perfect. Of course, all you can eat for me is two bowls of this delicious soup.

Today, I am sharing my version of the classic soup recipe made in the slow cooker. It’s even better than the restaurant’s, in our opinion.

Also, it’s another wonderful #OurFamilyTable event – Winter Warm-Up Soups! So, you not only get this Zuppa Toscana Recipe, but several other yummy soups to enjoy. Check below this recipe for links to them.

How to Make Slow Cooker Zuppa Toscana Recipe

In a skillet, over medium-high heat, brown and crumble the Italian sausage until almost cooked (5-8 minutes). Add the diced onion and minced garlic and cook until the sausage is cooked through, about 3 more minutes. Drain grease from skillet.

Add the cooked sausage mixture to a 6 quart slow cooker. Add in the diced potatoes and chicken stock. Season with salt and pepper. I don’t use much salt but season to your tastes. Give the soup a stir and cover. Cook on LOW for 4 – 5 hours or on HIGH for 3 – 4 hours. The potatoes should be fork tender at this point.

Once the potatoes are cooked, add in the kale and cream, stirring to combine.

Cook another 30 minutes, then serve.

Slow Cooker Zuppa Toscana Recipe

Slow Cooker Zuppa Toscana Recipe will easily become a family favorite. Comfort food at it's best. Enjoy this copycat soup recipe from Olive Garden at home.

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Ingredients

• 1 pound hot Italian sausage (or spicy turkey sausage)
• 4 – 5 cloves garlic, minced
• 1 onion, diced
• 4 – 5 medium russet potatoes, diced into 1 1/2 inch pieces
• 6 cups unsalted chicken stock
• salt and pepper, to taste
• 3/4 cup heavy cream
• 2 – 3 cups baby kale (or 1 bunch kale with stems removed and torn into small pieces)

Instructions

• In a skillet, over medium-high heat, brown and crumble the Italian sausage until almost cooked (5-8 minutes). Add the diced onion and minced garlic and cook until the sausage is cooked through, about 3 more minutes. Drain grease from skillet.
• Add the cooked sausage mixture to a 6 quart slow cooker. Add in the diced potatoes and chicken stock. Season with salt and pepper. I don't use much salt but season to your tastes. Give the soup a stir and cover. Cook on LOW for 4 – 5 hours or on HIGH for 3 – 4 hours. The potatoes should be fork tender at this point.
• Once the potatoes are cooked, add in the kale and cream, stirring to combine. Cook another 30 minutes, then serve.

Winter Warm Up Soups!

• Black Bean Sweet Potato Soup by That Recipe
• Chicken Soba Noodle Soup by Hezzi-D’s Books and Cooks
• Curried Lentil Soups by Making Miracles
• Easy Split Pea and Kielbasa Soup by Cheese Curd In Paradise
• Ginger Chicken and Quinoa Soup by Palatable Pastime
• Italian Sausage Vegetable Soup by A Kitchen Hoor’s Adventures
• Slow Cooker Zuppa Tuscana Recipe by Blogghetti
• Unstuffed Banana Pepper Soup by Art of Natural Living
• Vegetarian Winter Minestrone Soup by Magical Ingredients

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