Olive Garden Zuppa Toscana Soup (Slow Cooker)
Enjoy a hearty and comforting bowl of Olive Garden’s Zuppa Toscana soup made easy in the slow cooker. This version features Italian sausage, potatoes, kale, and a creamy broth, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound Italian turkey sausage, casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 medium russet potatoes, thinly sliced
4 cups low-sodium chicken broth
2 cups water
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
5 cups chopped kale, ribs removed
1 cup heavy cream
Instructions
In a large skillet over medium heat, crumble and cook the Italian turkey sausage until browned and cooked through, about 5-7 minutes. Drain excess fat.
Add the diced onion and minced garlic to the skillet with the cooked sausage. Cook for 2-3 minutes until the onion is softened and fragrant.
Transfer the sausage, onions, and garlic mixture to the slow cooker.
Add the thinly sliced russet potatoes, chicken broth, water, crushed red pepper flakes, dried oregano, dried basil, black pepper, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until the potatoes are tender.
About 15 minutes before serving, stir in the chopped kale and heavy cream. Cover and cook on low for an additional 15 minutes until the kale is wilted and the soup is heated through.
Stir the soup well before serving. Ladle into bowls and enjoy warm.