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Slow Cooker Olive Garden Zuppa Toscana Soup

  • Author: Nicole Carey
  • Total Time: 4 hours 20 minutes
  • Yield: 6 people 1x


The BEST Copycat Olive Garden Zuppa Toscana Soup! There’s nothing better than throwing this together and enjoying a cozy, home cooked meal with your family! You’re destined to keep this recipe on rotation!!



1 pound Spicy Pork Sausage

4 cups Chicken Broth or Bone Broth

1 medium onion diced

1 pound Bacon diced (split)

6 cloves of garlic minced

3 medium Russet Potatoes diced (about 1 cup total)

2 cups kale thinly sliced

3/4 cup Heavy Whipping Cream

Manchego Cheese (or your fave cheese)


  1. Line your 5-7 quart slow cooker with a disposable bag.
  2. Cook the spicy pork sausage in a large skillet over medium heat until browned.
  3. Drain sausage grease and dump into slow cooker.
  4. Measure and pour chicken broth or bone broth into slow cooker.
  5. Dice onion and set aside.
  6. Dice all bacon and split in half. Half will be cooked with the onion. Half will be cooked later.
  7. Pour onion and half of the bacon into the large skillet used to cook the spicy sausage.
  8. Once onions are translucent, dump mixture into crockpot.
  9. Mince garlic and add to your slow cooker.
  10. Dice potatoes and add to your slow cooker.
  11. Cook on low for 4 hours. You can leave it on warm for longer until you are ready to eat.
  12. Once you’ve started the slow cooker, cook the second half of bacon and save for topping the soup when ready.
  13. Right before eating, chop the kale. Don’t use the stems – only leafs. Add to the slow cooker and mix.
  14. Measure and mix in heavy whipping cream.
  15. Grate & sprinkle your favorite cheese on top. We prefer Manchego.
  16. Sprinkle the reserved cooked bacon over your cheese.
  17. ENJOY!!
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Italian

Keywords: soup, zuppa toscana, olive garden copycat, olive garden copycat zuppa toscana