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**Slow Cooker Zuppa Toscana COPYCAT

Slow Cooker Zuppa Toscana (Copycat)

  • Cooking Time:

    3–4 hours
  • Servings:

    4–6

Ingredients

1 lb. sausage
16 oz. can chick­en broth
1 quart water (4 cups)
2 gar­lic cloves , minced
2 large rus­set bak­ing pota­toes , sliced in half, and then in 1/4 inch slices
1 large onion , chopped
1/4 c. bacon bits (option­al)
2 c. kale or swiss chard , chopped
1 c. heavy whip­ping cream

One of my favorite recipes, Slow Cook­er Zup­pa Toscana, is a fam­i­ly favorite.  It’s one of those WOW dish­es that when you serve it, peo­ple can­not believe YOU made it!  Note: I’ve used link or crum­bled sausage, it real­ly depends on your pref­er­ence.  They will both add fla­vor and great tex­ture to the soup. Enjoy this as a main dish or a starter.

  1. Brown the sausage in a skil­let over medi­um-high heat until no longer pink.
  2. Place cooked sausage, chick­en broth, water, gar­lic, pota­toes and onion in a 6-Quart slow cook­er.
  3. Cov­er & Crock on High for 3–4 hours until pota­toes are cooked and soft.
  4. Option­al: Mash the pota­toes a bit with a pota­to mash­er for tex­ture.
  5. Turn the slow cook­er off and add the kale.
  6. Return the lid and let sit for 5 min­utes.
  7. Stir in whip­ping cream and serve.

NOTE: If you are adding bacon, you can also fry 5 strips of bacon crisp, drain on paper tow­el and crum­ble when adding to the soup. (I made it this way because I didn’t have bacon bits) YUM!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Zuppa Toscana - Nutrition

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Rachel
Guest
Rachel

This soup is amaz­ing! Even my hus­band and kids like the kale in the soup!

Sarah
Guest
Sarah

This looks amaz­ing! I think I’ll try it tonight! Ques­tion about the recipe though: Where does the quart of water come in? And how many cans of chick­en broth?

Jenna
Guest
Jenna

This IS a good soup, but why put it in the crock pot for 3 hours when you can make it on the stove and have it ready to eat in an HOUR? It doesn’t make sense to spend 25 min­utes cook­ing sausage in an oven, when the orig­i­nal recipe is to throw it all in the pot. Sor­ry to be neg­a­tive. It just sounds like a waste of a clean crock pot. This is just not a slow cook­er meal. It would be won­der­ful to see some more tru­ly slow cook­er meals where­in it typ­i­cal­ly takes all day to… Read more »

RoseJean
Guest
RoseJean

In response to the ‘why mess up a clean crock­pot…’ Reynolds makes Crock­pot Lin­ers that are wonderful—before find­ing them I hat­ed using my crock­pot because of the clean-up being the worst part of using it…now I keep the lin­ers on hand year round…

Sadie
Guest
Sadie

The BEST part of the crock pot is that if you are busy all day, you can throw every­thing in the crock pot in the morn­ing and know that sup­per is ready when­ev­er you get home! I’ve adapt­ed many non-crock pot recipes specif­i­cal­ly for this rea­son. why sit in the kitchen for an hour babysit­ting some soup, when you don’t have to. Time is too pre­cious to waste it 🙂 .

Mandy
Guest
Mandy

I just had this soup at Olive Gar­den today and can’t wait to try this recipe. The thing I like about “option­al in the slow cook­er” meals is that I can pre­pare them dur­ing my kid’s nap time and POOF din­ner is ready when hub­by comes home. Oth­er­wise when he comes home there are scream­ing chil­dren tug­ging on my legs while I try to fin­ish din­ner and the house is a mess from me hav­ing to cook.… so yeah, any­thing I can throw in my slow cook­er, bring it on! 🙂

Moncia
Guest
Moncia

About how many serv­ings does this make? I am gonna make it tonight for din­ner. My hus­band loves this soup. I wan­na make enough to have sec­onds. We are a fam­i­ly of 4.
Thanks!

Nicole
Guest
Nicole

Thank you for sharin this recipe, I can’t wait to try! One ques­tion though…Can I use ground sausage or does it have to be link? Thnk you!

Liz Barber
Guest

Nicole, I’ve made this before with ground ital­ian sausage and it works great too. This is one of my all time favorite soups. I look for­ward to try­ing this crock­pot ver­sion now.

Danielle
Guest
Danielle

I used to work for the olive gar­den, they do use ground sausage. It is meant to be in slow cook­er or a huge soup ket­tle for hours. They also add crushed red pep­per flakes. Butter,heavy cream and chick­en broth is the base for this soup.

Brenda
Guest
Brenda

How much but­ter would u add to this recipe?

Pam Schuler
Guest
Pam Schuler

Hi, I have made this soup now for about three yearsand love it. I make mine on the stove top, but plan to use the crock­pot next time. My recipe is almost iden­ti­cal, but I use 2 mild and 1 hot Johnsville Ital­ian Sausage links. I remove the sausage from the film it is in and brown it. You can use more hot if desired. My recipe also calls for red pep­per flakes to taste. I have not found red pep­per flakes so just use the jar of red pep­per and sep­a­rate a few flakes for the fla­vor. I have… Read more »

Pam Schuler
Guest
Pam Schuler

Me again. Also, I do not use any water in the soup. Just chick­en broth and heavy cream.

Rachel
Guest
Rachel

I’m look­ing for­ward to try­ing this soup but I won­der — do you think its OK to cook on Low for longer instead of High?

Ann
Guest
Ann

Can you please explain your nutri­tion info? You say 4–6 serv­ings and a serv­ing size is 604 grams — a litlte more than a pound of soup per serv­ing. I am ask­ing because I try to find out Weight Watch­ers points for your recip­ies but it is real­ly hard.

pam
Guest
pam

If you go to WW track­ing tools and use the recipe builder, this recipe comes out to 11 points when divid­ed into 6 serv­ings. Sounds like it would be worth it to me 🙂

Johnine
Guest
Johnine

Found you on Pin­ter­est and I just made this soup.……it is soooo very good. Thank you!

Rachel
Guest
Rachel

I bought the ingre­di­ents to make this recipe but they only had col­lard greens at the store. Will that work instead of Kale or should I wait until I can get Kale? I have nev­er cooked greens before so I have no idea!

Heidi
Guest
Heidi

I am excit­ed to try this recipe. I am think­ing of mak­ing in in bulk and won­der­ing how well it would freeze. What are your thougts?

Tina
Guest
Tina

Just made this for din­ner. I used cau­li­flower instead of pota­to to make it low carb…DELICIOUS! I also used hot sausage, some red pep­per flakes and but­ter in the base of the soup…very fla­vor­ful! Thank you for the recipe…it’s fan­tas­tic!

Sondra
Guest
Sondra

Nice — adjust­ment for low carb!!! Thanks!

Lorraine
Guest
Lorraine

I love this soup, I made it in the crock pot and did house­work while the house smelled heav­en­ly!! I added a lit­tle fresh basil because I had it, and I used spinach in place of kale because the store was out of both kale and chard.….…..YUM!!! thanks Crock Pot Gal.…

Katie
Guest
Katie

Could we cook on low for 6 hours?

Tanya Whitford
Guest
Tanya Whitford

I am in the process of mak­ing this soup now.…in the crock pot as I speak. I was won­der­ing if I decid­ed to use but­ter for fla­vor how much should I use?? A quick response would be much appre­ci­at­ed. And btw u used ground hot ital­ian sausage!!! Can’t wait to FEAST!!!

Shauna
Guest
Shauna

Just made this, used baby spinach instead of kale, took off the cas­ings of the sausage, and added a bit of crushed red pep­per, HOLY can­no­li it’s amaz­ing!! thanks for post­ing 🙂

Dawn
Guest
Dawn

Thanks for the recipe. I did this on the stove­top and it cooked up in less than an hour with almost no effort. I thought it tast­ed good, but had way too much sausage in it. I used 3/4th of a pound (it was all I had) and it was too much. Next time I will use half that amount. Also think it could use one more pota­to, com­plete­ly mashed with milk to thick­en it up a bit.

Twizted_Bunny
Guest
Twizted_Bunny

Just made this tonight! absolute­ly won­der­ful! i cut out the water and just used 32oz of broth and added a bit of hon­ey and salt to the soup when i added in the cream. i also let it cook with the cream and spinach for anoth­er 30 min after i added them. absolute­ly a won­der­ful dish!

Carey
Guest
Carey

Hel­lo there! I was won­der­ing what the bacon is for? A gar­nish on top after?

Jessica
Guest
Jessica

What is con­sid­ered one serv­ing for this? I find that the calo­ries and fat are extreme­ly high! One bowl at olive gar­den is 170 calo­ries and 4 grams of fat. I’m hop­ing the nutri­tion info list­ed is for a lot of soup because it’s seri­ous­ly deli­cious!

Ms Kevin Bowler
Guest
Ms Kevin Bowler

Thanks so much for this recipe. Made it this week and it is very good.

Jennifer Cooney
Guest
Jennifer Cooney

Oh my good­ness doing this in a crock­pot sounds SO much bet­ter than the way I usu­al­ly do it!! Like anoth­er per­son said, the con­ve­nience of being able to throw things in a crock­pot at nap­time is won­der­ful when you have a tod­dler attack­ing your legs any oth­er time of the day. To cut down on the calo­ries, I don’t put the cream in at all, or I use evap­o­rat­ed milk. We seem to like it thin­ner, any­way. I also can’t find Kale where I live, so we use Spinach, it tastes dif­fer­ent, but is very good. I often don’t… Read more »

Kim
Guest
Kim

If I freeze this after mak­ing do you think it could be thrown in frozen into a crock­pot and heat­ed on low all day? I’m think­ing of mak­ing it as gifts for my sis­ters who are extreme­ly busy and would love some­thing they could just take out of the freez­er and be done by the time they get home from work!

Stacy
Guest
Stacy

YUM!! Made this tonight for din­ner. It was great to throw into the crock and walk away from while I ran oth­er errands. We made a meat free ver­sion for my hub­by as well. Thick­ened it with pota­to flakes and non-dairy cream­er. He loved it as well. Del­ish! Thanks!

Jennifer
Guest
Jennifer

I used this recipe last week and it was a big hit. I did do it on the stove top instead of the crock pot. used milk instead of cream, and flour at the begin­ing for the thick­en­ing. Subbed leeks for onions and it was killer good! Thanks for the recipe.

Lilouwyn
Guest

Pin Test­ed this for my blog and loved it! You can see my review and link back to you here: http://lilouwyn.blogspot.com/2012/12/copy-cat-olive-garden-zuppa-toscana-pin.html

Debra
Guest
Debra

I acci­den­tal­ly bought bulk sausage. Can I crum­ble that instead?

Nelda
Guest
Nelda

Hi there,

Thank you for shar­ing this amaz­ing crock pot recipe! Made this last night and it is deli­cious!!! I per­son­al­ly LOVE the crock­pot option, with some much to do the­ses days the crock­pot is always my prefer­ance. Ini­tial­ly came across the stove top recipe but then came across this recipe and I tell you, I didn’t think twice about it. It took all of ten to fif­teen mins and I was free and able to spend time with my kids instead of being in kitchen for hours. Thanks again

Carlee Cline
Guest
Carlee Cline

Any tips on thick­en­ing it up? Seemed a bit thin for me.

Delia
Guest
Delia

Hi there, I was so excit­ed to do this recipe that I rushed and didn’t fol­low the direc­tions cor­rect­ly, I threw in the whip­ping cream with all the oth­er ingre­di­ents in the crock pot. After I dumped it all in I read that your sup­posed to add the whip­ping cream at the end! What do you think, will it be ok????

Mrs. C
Guest
Mrs. C

I made this using spicy chick­en Ital­ian sausage and used 2%milk with a cou­ple TBS of but­ter because I didn’t have whip­ping cream. It turned out love­ly. I sug­gest the bacon bits though. I start­ed out with­out the bacon, but added them lat­er.

Cindy
Guest
Cindy

Absolute­ly deli­cious! It will now be my #1 crock­pot soup! The only thing I changed was adding 1 cup addi­tion­al broth and no water at all as it wasn’t need­ed. Great favors and a tru­ly hearty Ital­ian Soup!

Nancy
Guest
Nancy

is there a rea­son you can’t set on low for 8hrs instead of high for 4?

Jules
Guest
Jules

I loved this!! I’m mak­ing it for the 2nd time today. This time I’m dou­bling it because the first time it was gone in one day!! I used a lb of ground sausage and a half a lb of link and it was awe­some. Couldn’t find swiss chard but the kale was deli­cious!

Kelly
Guest
Kelly

This. Is. Amaz­ing. I light­ened it up by using chick­en Ital­ian sausage and fat-free half & half instead of cream. And I added a BUNCH of kale. And it is SPOT ON. Now I have no rea­son to go to Olive Gar­den! 😉

trackback

[…] *Crock Pot Zup­pa Tus­cana By Get­Crocked […]

Jan Thompson
Guest
Jan Thompson

Just mak­ing this soup now in a Dutch oven. I added some Ital­ian spices and will try it it with no fat sour cream to cut the calo­ries. It smells deli­cious!

Amy Bellamy
Guest
Amy Bellamy

The Zuppe Toscana is lit­er­al­ly the rea­son I go to Olive Gar­den. I made your recipe in the crock­pot yes­ter­day and it is absolute­ly del­ish! Thank you sooooo much for post­ing this!

Jaime
Guest
Jaime

Just made this…soooooo yum­my! I will def­i­nite­ly be mak­ing this again. Question…do you think that if I added one extra cup of cream and took out one cup of water it would still be good? Mine was kind of watery. The kale was a nice touch also. Thanks for a great recipe! 🙂

caitlyn B
Guest
caitlyn B

Made this today with ground turkey sausage and spinach instead of Kale! Super yum­my! Thanks for this won­der­ful easy recipe!

Monika
Guest
Monika

awe­some recipe!! I like it bet­ter than olive gar­dens!!! no left­overs every­one loved it!

Kista Atkins
Guest
Kista Atkins

I love using my crock­pot for everything…first thing in the morn­ing I add my ingre­di­ents, set it to low and go about my day…whether to work, errands or hang­ing around the house…when its din­ner time my food is ready. Best inven­tion ever!

Dawn
Guest
Dawn

Recipe sounds great, but the sodi­um con­tent is way too high!

Kevin
Guest
Kevin

I looked & did­nt find…
Would be nice if there was a “print” option on the page. Then i could print it to pdf & save for lat­er!

Becky
Guest
Becky

I love Zup­pa Toscana! A friend post­ed this recipe on Pin­ter­est a cou­ple of days ago, and it’s in the crock pot right now — I can’t wait. I LOVE it that it’s a crock­pot recipe, even though I’m at home today. 🙂

Jennifer
Guest
Jennifer

I am work­ing on this now for tonight’s din­ner when my kid­dos get home late from soft­ball and base­ball prac­tice! One ques­tion: are the pota­toes sup­posed to be peeled? Thanks so much for a quick response as I’m in the process of putting it togeth­er as I type!

Megan
Guest
Megan

Can you freeze this soup if you have left­overs? This is going to make up way more than I will eat, or is it bet­ter to just make a small­er batch?

Danielle
Guest

Hi there! I“ve gath­ered all of the ingre­di­ents for this recipe and I“m so excit­ed to make it in a cou­ple days! 🙂 I have a ques­tion about the whip­ping cream…does that just make it thick­er? do you think if i used half and half it would work? maybe some flour in there to thick­en? Would love to hear your thoughts! thanks for the this recipe!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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