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Crock Pot Zuppa Toscana Sausage Potato Soup is rich and very flavorful. With sausage, potatoes, bacon, & kale. A tasty, easy slow cooker Zuppa Toscana soup.
Crock Pot Zuppa Toscana Sausage Potato Soup
I can eat soup any time of the year. With my Crock Pot, I don’t have to keep track of the timing so much, as it cooks all day and is ready when I need it to be. In the summer I can make this soup without adding to the heat in the house. Slow cooker soups are wonderful!
Zuppa Toscana translates to “Soup in the style of Tuscany.” I think this version has strayed from the real Tuscan version as there are no beans or celery, and a few other missing ingredients. Trust me, it doesn’t need anything else. Though it is pretty simple, the flavor and richness is incredible! Many of us have had a version of this soup at the Olive Garden restaurant.
This Crock Pot Zuppa Toscana Sausage Potato Soup is my favorite soup in the world. It became popular when the Olive Garden restaurant started serving it. My Crock Pot Zuppa Toscana is a little different, because I think it has more flavor, and is a little more hearty.
I like to use hot Italian sausage as it gives this Crock Pot Zuppa Toscana Sausage Potato Soup just a kick of heat. It also has more flavor. You can use a mild sausage if you prefer, it will still be good.
This slow cooker Zuppa Toscana Sausage Potato Soup is really wonderful!
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Crock Pot Zuppa Toscana Sausage Potato Soup
Ingredients
- 1 lb Hot Italian Sausage (or your favorite ground sausage)
- 6 slices Bacon, chopped
- 1 Onion, chopped
- 5 cloves Garlic, pressed or minced
- 1 tsp Oregano
- ½ tsp Pepper
- 1 lb Potatoes, sliced 1/4" thick
- 4 cups Chicken Broth, low sodium
To Finish
- 1 bunch Kale, about 3 cups chopped (or spinach)
- 1 cup Heavy Cream (or half and half)
Instructions
- In a frying pan, brown sausage, bacon, and onion together until onion softens and meat is browned. Then add mixture to the crock pot (6 quart or larger).
- Add garlic, oregano, and pepper to crock pot and stir.
- Add potatoes and broth. Stir.
- Put the lid on and cook on High for 3 1/2 hours, or Low for 7 hours.
- When cook time is up, finish by adding the chopped kale (or spinach) and the cream and stir. Put the lid back on and let heat through for another 15 minutes on High, or 25 minutes on Low.
- Serve with a nice crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This Recipe and More
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SANDY, GIRL YOU WENT OFF! This soup is soooo good. I added a teaspoon of chili powder (on accident) but it gave it a nice warmth. So good 10/10 recommend.
Hey! Glad to know you enjoyed it! Thanks so much for the comment and 5-star rating! Woot!
I absolutely love this recipe and have made it many times now! I have a question though. What do you consider 1 serving? Just so I know how to log my calories correctly. Thanks so much!
With most of my soups and casseroles, 1 cup is the serving size. It’s not exact as so many things in recipes vary, but that will get you very close!
This soup is great and we’ve had it many times. Could you suggest a substitute for the potatoes that would be low carb and low fodmap?
Maybe try cauliflower or a root vegetable? I’m not a FODMAP expert, so not sure about that.
I’m allergic to chicken. Do you think I could use vegetable broth instead?
Yes, absolutely.