I first tried Zuppa Toscana at The Olive Garden, and I’ve loved it ever since! This particular recipe has been adapted for your slow cooker. You’re going to love how easy it is to make creamy, flavorful Olive Garden Zuppa Toscana in your own kitchen. It’s so delicious served with a little tossed salad and garlic bread sticks!
32 oz. low sodium chicken stock/broth
2 and 1/2 cups water
24 oz. spicy Italian sausage (bulk, not links)
6 medium russet potatoes, scrubbed and cut into 1 inch pieces
1 medium onion, chopped
3 large cloves fresh garlic, minced
2 teaspoons red pepper flakes
1 teaspoon freshly ground black pepper
3 cups fresh kale, chopped
1 cup heavy whipping cream
1 lb. bacon, fried until crispy and crumbled
Parmesan cheese for topping
Fry bacon until crispy, drain. Discard grease and set bacon aside to cool. Crumble when cooled.
Crumble sausage into a large, heavy skillet and cook until browned with some pink still visible.
Place stock, water, browned sausage, prepared potatoes, onion, garlic, red pepper, and black pepper in the crock of a 7 to 8 quart slow cooker. Cover and cook on LOW setting for 7 to 8 hours or until potatoes are tender. During last 30 minutes, add the kale. During last 5 minutes, add cream. Cook just until heated through again.
Ladle into soup bowls and top each serving with some crumbled bacon and Parmesan cheese. Salt and pepper to taste. Serve.