This is the soup people order again and again at Olive Garden: Italian sausage, tender potatoes, kale and a creamy broth. The slow cooker makes it easy. Brown the sausage in the morning, put everything in, and stir in the cream and kale at the end.
Tips
- Brown the sausage first and drain the fat. Raw sausage should never go into the slow cooker.
- Slice the potatoes thin, about 1/4 inch, so they cook through.
- Add the cream and kale at the end. Cream added at the start can curdle over long cooking.
- Use mild or hot Italian sausage, whichever your family likes.
Storing
Refrigerate within 2 hours for up to 4 days. Reheat on the stove until steaming. The potatoes get a little soft after freezing, so this soup is best fresh.
Slow Cooker Zuppa Toscana
Creamy Italian sausage, potato and kale soup made in the slow cooker, like Olive Garden's.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 lb Italian sausage bulk or casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 medium russet potatoes sliced 1/4 inch thick
- 6 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp red pepper flakes optional
- 1 cup heavy cream
- 3 cups chopped kale stems removed
- 6 slices bacon cooked and crumbled, for topping
Instructions
- In a skillet over medium heat, cook the sausage and onion, breaking up the meat, until the sausage is browned and no pink remains. Add the garlic for the last minute. Drain the fat.
- Put the potatoes in the slow cooker. Add the sausage mixture, broth, salt and red pepper flakes.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the potatoes are tender.
- Stir in the cream and kale. Cover and cook 20 to 30 minutes more, until the kale is tender and the soup is hot.
- Serve topped with crumbled bacon.
Notes
Refrigerate within 2 hours, up to 4 days. Reheat until steaming.
Made this recipe? Tap a star to rate it.
