Crock Pot Olive Garden Zuppa Toscana

I personally love Olive Garden Zuppa Toscana. This sausage and potato soup is one that I crave often. Many of you have wanted the Olive Garden Zuppa Toscana Crock Pot version. I want to make sure you have the recipe you asked for. So here we go.

a bowl of zuppa toscano

Slow Cooker Zuppa Toscana

Sometimes we all want a recipe we can quickly toss in our slow cooker and get about our business. This version of my Olive Garden Zuppa Toscana is easy to put together so you don’t have to stand at the stove.

You can go do other things while this soup finishes cooking. Or you could make some Olive Garden Breadsticks to enjoy with the soup or perhaps Cookie Dough Cheesecake for dessert.

Crock Pot Zuppa Toscana Recipe Ingredients

Here’s a list of what you need:

  • Italian Sausage
  • Bacon
  • Russet potatoes
  • Onion
  • Chicken stock
  • Kale or Swiss chard
  • Heavy cream or half and half
  • Salt and pepper

How to Make Zuppa Toscana in a Crock Pot

  1. Brown the sausage and bacon in a large skillet.
  2. Use a slotted spoon to transfer the cooked sausage and bacon to a Crock Pot or slow cooker.
  3. Add sliced potatoes, onions, chicken broth, salt, and pepper.
  4. Cook on low for 3 to 3 1/2 hours.
  5. About a half-hour or so before serving, add chopped kale and heavy cream. Stir to combine.

Recipe Notes and Tips

We are going to brown the sausage in this soup before we put it in the slow cooker. I think this helps to eliminate the excess fat from the sausage and you will get a better flavor by browning these ingredients ahead of time.

Now I have to say that the Olive Garden has changed their recipe from when I originally did a copycat one almost 20 years ago.

Olive Garden removed the bacon from the ingredients. I haven’t found a bit of bacon in there in a while. I do go back and recheck recipes from time to time to make sure they haven’t changed.

I personally like the bacon in there, the smokiness of the bacon adds a very nice touch. So if you want to make it super authentic leave it out.

They also used to use sausage links but they now use ground sausage that is not in links. I even have a recipe you might want to try. Find out how to make homemade Italian sausage if you like.

We are going to add in the cream and kale about 30 minutes to an hour before serving. You don’t want to overcook the kale. And the dairy, in my opinion, tastes best when added later in the process.

You can serve this delicious slow cooker Tuscan soup with your favorite salad and breadsticks and have an enjoyable dinner for all.

a bowl of homemade olive garden zuppa toscana soup

Love Olive Garden? Try these copycat recipes!

Check out more of my easy Crock Pot recipes and the best Olive Garden recipes here on CopyKat!

Drop me a comment down below and let me know a copycat recipe you would like to see made in a Crock-Pot or slow cooker. I’d love to hear what you want.

a bowl of zuppa toscano

Crock Pot Olive Garden Zuppa Toscana

Make the famous Olive Garden Zuppa Toscana in a Crock Pot or slow cooker with this easy copycat recipe.
4.84 from 6 votes
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Course: Soup
Cuisine: Italian
Keyword: Olive Garden Recipes, Olive Garden Soup Recipes, Zuppa Toscana Crock Pot, Zuppa Toscana Slow Cooker
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 505kcal

Ingredients

  • 1 pound Italian sausage sweet or ho
  • 1/4 pound bacon
  • 1 1/2 pounds russet potatoes peeled, cut in half lengthwise, then sliced 1/4-inch thick
  • 1 cup chopped onion
  • 1 1/2 quarts chicken stock
  • salt and pepper to taste
  • 2 cups chopped kale or Swiss chard
  • 1 cup heavy cream or half and half

Instructions

  • In a large skillet over medium heat, brown the sausage and bacon.
  • Drain off excess fat and place the cooked sausage and bacon in a slow cooker.
  • Add sliced potatoes, onions, and chicken broth.
  • Season with salt and pepper.
  • Cook on low for approximately 3 to 3 1/2 hours.
  • About 30 to 60 minutes before serving, add chopped kale and heavy cream.

Video

Nutrition

Calories: 505kcal | Carbohydrates: 26g | Protein: 17g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 784mg | Potassium: 846mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 28.1mg | Calcium: 76mg | Iron: 2.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Peter Dyck

    Being on a sodium restricted diet but still loving food, I make all my own broths and make my own Italian sausage with only the sodium from the fresh meat. My chicken(or turkey) broth has about 30 mgs per cup. Everything is a trade off, so cream has no sodium while skim milk does. I use cream. These changes do not negatively effect the flavor, but knock down the sodium to less than 50 mgs per cup. I do not know how large your serving is but I picked a cup as a standard serving. I really enjoyed this soup at Olive Garden but couldn’t eat it there because of the sodium. I hope someone finds this useful..

  2. Sam

    5 stars
    Thanks so much for this recipe. This was awesome and I made it in my own kitchen! Takes the worry out of restaurant unknowns; cleanliness, freshness, etc.

  3. Marshalee

    Great Recipe. The soup was fabulous. The only thing I did different was to add flour and butter. I made a paste and then added it to the soup. Added some extra kale as we relly like it. Will definitely make this again. Thanks so much.

  4. Kitty

    You mentioned that Olive Garden has changed their recipe for Zuppa Toscana. When Olive Garden first started having this soup, if I remember correctly, it was thick and creamy like potato soup. I hadn’t had it in many years, and when I had it recently it was runny, almost thin in consistency. Am I correct, that it used to be very thick?

    • Stephanie

      I think it used to be a little thicker. It certainly is thinker now. How to make this thick now I would make a roux and add the roux in while you make it, or you can thicken it later with a paste of equal parts of flour and butter. I would try about 3 tablespoons flour and butter, I think this would be a good start on thickening up the soup.

      • melody

        I use instant potatoes as a thickener, you just add them slowly to your taste, eaiser then making a roux

  5. lori

    Can you get a copycat recipe for Popeye’s mild chicken. Also the gravy for so their potatoes?
    Esp the gravy thank you

  6. Diane

    I would love to see the recipe for the , Olive Garden’s wedding soup and also for the mixed grillers with the sauce they serve with it. It’s to die for.
    Thanks so much,

    Diane

  7. Susan Fleshood Doby

    Just how I make mine! Using any other greens has not worked for me. Thank you so much for sharing and caring.

  8. Frannie

    This is my favorite soup of all time. But I jazz it up just a little by adding a palm full of
    Monterey Steak Seasoning and red pepper flakes to taste. Also, collards will do if you don’t have kale. They are in same family.

      • Barbara Goldstein aka Barbo Gold

        Years ago I learned to make a healthy bread pudding as a breakfast.
        Here’s how:

        4 Servings Healthy Bread Pudding
        8×8: Pyrex Baking dish sprayed with release agent
        Pre-heat oven to 350

        4- 1 oz. sliced of bread of your choice. (I liked egg bread or raisin bread)
        4 tsp. butter
        4- large or extra large eggs
        1/2 c. or more of sugar sub or sugar to taste
        4 c. milk of choice
        1 tbs. vanilla extract
        4 small to med. apples, peeled, cored and diced.
        2 tsp. cinnamon or spice of your liking.

        Put your liquid and spice ingredients in a bowl and beat them well
        Pour over your cubed bread, add apples and stir in well.
        Perhaps top with nutmeg if desired and dot with butter.

        Bake 350 until egg/milk are soaked in and the pudding gets
        brown and puffy. Just don’t overbake and dry it out.

        Nutritionals: Per Person: 1 egg, 1 c. of milk, 1 bread, 1 small fruit, 1 tsp. of fat

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