Warm, creamy, and loaded with sausage, bacon, and tender potatoes, this Crock-Pot Zuppa Toscana is the ultimate cozy comfort food—and yes, it tastes just like the Olive Garden favorite!
Is zuppa Toscana actually Italian?How do I store leftovers?Serving suggestionsCrock-Pot Zuppa Toscana
After a long day at the office, the last thing I want to do is fuss over dinner. That’s why I turn to my trusty Crock-Pot for easy, hands-off meals like this zuppa Toscana. I first tried a version of this hearty soup at the Olive Garden (who didn’t?), and it instantly became one of my comfort food go-tos. Their creamy, sausage-and-kale-packed bowl was love at first bite—and this homemade version hits all the same notes, with even better flavor.
Last week, knowing I had a jam-packed schedule, I prepped everything on Sunday morning, tossed it in the slow cooker, and let it do its thing while I tackled errands and took the dog for a walk. Come dinnertime, I had a cozy, flavorful meal ready to go—no last-minute scrambling required.
What makes this soup so satisfying? It starts with a savory, umami-rich base of bacon and Italian sausage. A splash of cream adds luxurious richness, while garlic, onion, basil, thyme, and a hint of nutmeg layer in warmth and depth. Kale cuts through the richness with its earthy bite, and tender potatoes make it extra filling. It’s the kind of dish that tastes even better the next day—if there’s any left!
Is zuppa Toscana actually Italian?
Not exactly. While zuppa Toscana means “Tuscan soup” in Italian, the version we all know and love—loaded with sausage, bacon, potatoes, and cream—is more of an Olive Garden original than a traditional Italian recipe. It’s inspired by rustic Tuscan soups like ribollita or minestra di pane, which are usually veggie-heavy and thickened with cannellini beans and day-old bread. Those versions are lighter and simpler, often flavored with olive oil and just a touch of pancetta, if any meat at all. So while this dish might not be authentic, it’s definitely a delicious, cozy, satisfying spin on a classic.
How do I store leftovers?
Once the soup is fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. I recommend thawing it in the fridge. Reheat gently on the stovetop or in the microwave.
Serving suggestions
While this soup is already packed with veggies, there’s no reason not to serve more on the side! I recommend whipping up a tray of Roasted Broccoli And Cauliflower, a plate of Steamed Brussels Sprouts, or some Orange-Glazed Carrots. Or go with the classic soup-and-salad pairing with a Chopped Salad, Italian Salad, or Spring Salad.
I never serve this soup without bread for mopping up the last delicious drops. Pull-Apart Garlic Bread or Caprese Garlic Bread are excellent choices that go perfectly with this soup.
Crock-Pot Zuppa Toscana
Ingredients
6 slices thick-cut bacon chopped into ½-inch pieces
1 package hot Italian sausage (20 ounces) casings removed
1 medium yellow onion chopped
3 cloves garlic minced
½ teaspoon dried basil
½ teaspoon dried thyme
4 medium russet potatoes chopped into 1-inch pieces
1 container chicken broth (32 ounces)
2 cups water
1 teaspoon salt or to taste
½ teaspoon ground black pepper or to taste
2 teaspoons granulated sugar
¼ teaspoon ground nutmeg
1¾ cups heavy cream
3 cups chopped kale stems removed
Freshly grated Parmesan cheese for topping, optional
Instructions
Nutrition
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