Slow Cooker Zuppa Toscana – a simple soup recipe that’s based off an Olive Garden favorite.


  • 1 lb ground hot Italian sausage (6-7 links, not including the casings)
  • 2-3 strips of bacon, cubed.
  • 2 large russet baking potatoes, cubed.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups kale, torn by hand
  • 2 cans chicken broth (canned works better than in a box)
  • 4 cups of water
  • 1 cup heavy whipping cream.
  • 1 tsp red pepper flakes (optional)


  1. In a medium skillet, over medium heat, scramble fry the hot Italian sausage and bacon. Drain the fat.
  2. Add all the ingredients (except for the cream) to the slow cooker, cover and cook on high for 4-6 hours or low on 8-10 hours.
  3. Right before serving, add 1 cup of cream, stir and heat through.