Go Back
+ servings
Print Recipe
5 from 17 votes

Crock Pot Zuppa Toscana Recipe

Crock Pot Zuppa Toscana Recipe is so tasty and the crockpot makes it simple. If you love Olive Garden's Zuppa Toscana, you are going to really enjoy this.
Prep Time15 mins
Cook Time5 hrs 30 mins
Total Time5 hrs 45 mins
Course: Soup
Cuisine: Italian
Keyword: Crock Pot Zuppa Toscana Recipe
Servings: 6
Calories: 563kcal
Author: Eating on a Dime


  • 1 pound ground Italian sausage
  • 1 tablespoon minced garlic
  • 1/2 onion chopped
  • 4 russet potatoes peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups chicken broth
  • 1 bunch kale stems removed and cut into bite size pieces
  • 1 cup heavy whipping cream
  • 1/4 cup shredded parmesan cheese (for topping)


  • Brown the ground sausage in a large skillet and drain off any remaining fat from the pan.
  • Add the ground sausage to the slow cooker. I
  • Place in the minced garlic, onion, potato, salt, pepper, and broth.
  • Stir to combine.
  • Cook on low for 5-6 hours on low or on high for 2.5-3 hours until the potatoes are cooked through.
  • Stir in the whipping cream and the chopped kale. Cover and cook on low for 30 minutes or on high for 15 minutes until the kale is cooked through.
  • Stir and serve.
  • Top with parmesan cheese when serving and enjoy!


*Refrigerate any leftovers in an air tight container for up to 3-4 days. 


Calories: 563kcal | Carbohydrates: 31g | Protein: 20g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 1081mg | Potassium: 1008mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1565IU | Vitamin C: 21.9mg | Calcium: 130mg | Iron: 2.6mg