Olive Garden Zuppa Toscana Soup (Slow Cooker)
Enjoy the rich and comforting flavors of Olive Garden’s Zuppa Toscana soup made easy in a slow cooker. This hearty soup combines Italian sausage, potatoes, kale, and a creamy broth for a perfect meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound Italian turkey sausage, casings removed
4 medium russet potatoes, thinly sliced
1 large yellow onion, diced
4 cloves garlic, minced
4 cups low sodium chicken broth
2 cups water
1 bunch kale, stems removed and leaves chopped (about 4 cups)
1 cup heavy cream
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a large skillet over medium heat, cook the Italian turkey sausage, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat.
Add the cooked sausage to the slow cooker.
Add the thinly sliced potatoes, diced onion, minced garlic, chicken broth, water, crushed red pepper flakes, salt, and black pepper to the slow cooker. Stir gently to combine.
Cover and cook on low for 5 to 6 hours, or until the potatoes are tender.
About 15 minutes before serving, stir in the chopped kale and heavy cream. Cover and cook for an additional 15 minutes until the kale is wilted and the soup is heated through.
Taste and adjust seasoning if needed. Serve hot.