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5 from 2 votes

Slow Cooker Olive Garden Zuppa Toscana

Get ready to please the whole family with this copycat Slow Cooker Olive Garden Zuppa Toscana Soup! Comfort food at it's best!
Servings 6 servings
Author Trish - Mom On Timeout


  • 32 oz low-sodium chicken stock or broth
  • 3 cups water
  • 24 oz spicy Italian sausage cooked and crumbled
  • 8 slices of bacon cooked and crumbled (I bake my bacon)
  • 5 medium russet potatoes 1/8-1/4 inch slices
  • 1/2 large onion diced
  • 2-3 cloves of garlic minced
  • 2 tsp red pepper flakes optional
  • Salt and pepper
  • 2 cups kale chopped
  • 1 cup heavy whipping cream


  • Place all ingredients except for kale and heavy cream into a large slow cooker.
  • Cook on low for 7-8 hours or until potatoes are tender.
  • Stir in kale and let cook for another 30 minutes.
  • Stir in heavy cream, let heat through (five minutes) and serve.
  • We like to serve this soup with some grated Parmesan cheese on top. Delicious!