Olive Garden eat your heart out – it’s Slow Cooker Zuppa Toscana Soup for supper!
Winter seems like a soup fest! If I have a fire burning in the kitchen wood stove, I will leave pot of soup simmering on it. But even in the winter, I don’t always have the time to babysit the kitchen woodstove so I rely on my slow cooker. Crock pot cookin’ is a favorite of mine year-round. And I love it for soups – soups are so good when they have been slow cooking all day. It gives the flavors a chance to blend together – a sort of marriage of flavors.
Those words Bill loves to hear ….”It’s Zuppa for Suppa’!”
When we go to the Olive Garden, Bill’s all time favorite soup is their Zuppa Toscana! It’s almost embarassing that he will have at least two bowls of it. So on one visit to the Olive Garden I took out my pocket notebook, sat at our table with my own bowl and started making notes so I could start making it for him at home. It is really an easy soup to make and is even better when cooked all day in the slow cooker. Although I can’t make a claim that it’s healthy (would be a stretch with sausage and cream as ingredients) the kale does add a healthy note to it!
Soups are perfect for a slow cooker!
Soups are absolutely perfection when they simmer all day allowing flavors to blend together so they are the perfect meal to cook in a slow cooker aka crockpot. Here on The Wilderness Wife we have quite a few slowcooker/crockpot soup recipes that you might enjoy.Print
Slow Cooker Olive Garden Zuppa Toscana Soup
This delicious soup is my husband’s favorite when we go to the Olive Garden! I have worked at figuring it out to cook in my crock pot/slow cooker. Bill says its as good as there’s if not better. Yummy!
- Prep Time: 15 mins
- Cook Time: 6 hours 20 mins
- Total Time: 6 hours 35 mins
- Yield: 6-8 1x
- Category: Soup
- Cuisine: Italian
- 1/2 lb. bacon, diced
- l lb. Sweet Italian Ground Sausage
- 1 med. yellow onion, diced
- 2 Cloves of Garlic, finely chopped
- 4 cups Chicken Broth
- 2–3 large russet potatoes, cut into 1” cubes
- 2 cups water
- 3 cups loosely chopped kale
- Kosher salt & fresh ground pepper to taste
- 1 cup heavy cream
- Brown bacon in large skillet till golden and crispy. Remove from skillet and place in crock pot.
- Brown sausage in same skillet. Be sure to break up large pieces. Remove from skillet and place in crock pot.
- Cook onion in same skillet till translucent then add garlic and cook for 1 minute more. Add one cup of chicken broth to deglaze the pan. Be sure to loosen all the bits of crusty goodness from the pan and pour all into crock pot.
- Add the rest of the chicken broth, the water and the potatoes to crock pot.
- Cook on low 4 hours until potatoes are tender.
- Add kale and salt and pepper to pot and cook for additional 1/2 hour.
- Add cream and allow to heat for 15 – 20 minutes.