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 is rich and very flavorful. With sausage, potatoes, bacon, and kale. A tasty, easy slow cooker Zuppa Toscana soup.
- 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 ¼" thick
- 4 cups Chicken Broth, low sodium
- 1 bunch Kale, about 3 cups chopped (or spinach)
- 1 cup Heavy Cream (or half and half)
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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).
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Add garlic, oregano, and pepper to crock pot and stir.
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Add potatoes and broth. Stir.
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Put the lid on and cook on High for 3 ½ hours, or Low for 7 hours.
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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.
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Serve with a nice crusty bread.
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Amee Stewart
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?
Sandy
Maybe try cauliflower or a root vegetable? I'm not a FODMAP expert, so not sure about that.
Jeri Poole
I'm allergic to chicken. Do you think I could use vegetable broth instead?
Sandy
Yes, absolutely.
Julie
This was the easiest and tastiest soup we have had in a long time, my entire family loved it. I put the kale in for the entire time and it got really nice and soft, just how we like it. Cannot wait to make again!
Bethannie G
Mad this for me and my husband a week or so ago and I was amazing! Thank you so much! I also was wondering how I could convert this to a stovetop stockpot recipe for larger batches or on time crunch?
Sandy
Yes, it cooks up nicely in the stockpot.
Stephanie M.
I have made this many times! It is a hit for the family. This recipe has so much more flavor than Olive Gardens! Just a tip that I learned, make sure the bacon is extra crispy before putting it with everything else. Otherwise, it gets soft... we learned that first hand lol
Curie Rose
I always wait until I put the Kale and cream in to add the cooked bacon. Tastes just as good!
Peggy
Ohhhh my goodness !!! Delicious 😋😋😋😋😋😋😋😋😋😋😋😋😋