Slow Cooker Olive Garden Toscana Soup
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I still remember the first time I made this slow cooker Olive Garden Toscana soup for a chilly weeknight—my kitchen smelled like garlic and bacon within an hour, and the house stayed warm all evening. This is a cozy, hands-off version of Zuppa Toscana that combines spicy Italian sausage, bacon, thin-sliced russet potatoes, leafy kale, and a splash of cream for a rich finish. It’s perfect when you want a comforting, crowd-pleasing meal with minimal babysitting, and it comes together mostly in the slow cooker so you can run errands, work from home, or prep for dinner without hovering over the stove. If you like the idea but want the original reference, I compared this to the slow cooker Olive Garden Toscana soup original recipe while testing batch sizes.
Why you’ll love this dish
This slow cooker Toscana soup hits several comfort-food sweet spots: savory sausage, smoky bacon, tender potatoes, and a creamy broth finished with bright kale. It’s low-effort because the slow cooker does the long, gentle work, making it ideal for weeknights, potlucks, or an easy Sunday dinner. It’s also flexible—scale it up for guests or tone down the heat by using mild sausage and skipping red pepper flakes.
“A bowl of this felt like home. The potatoes melted into the broth and the sausage was perfectly spiced—my picky eater asked for seconds.” — a satisfied home cook
How this recipe comes together
Step-by-step overview:
- Brown and crumble the spicy Italian sausage and cook the bacon ahead.
- Add stock, water, potatoes, onion, garlic, spices, and the cooked meats to the slow cooker.
- Cook low and slow for 7–8 hours until the potatoes are tender.
- Stir in chopped kale and let it wilt for about 30 minutes.
- Finish with heavy cream, warm through, and serve with grated Parmesan.
This quick map helps set expectations: most of the time is hands-off simmering and softening of the potatoes, with just a few finishing steps to preserve the kale’s color and the cream’s texture.
Gather these items
What you’ll need:
- 32 oz low-sodium chicken stock or broth (low-sodium lets you control final seasoning).
- 3 cups water.
- 24 oz spicy Italian sausage, cooked and crumbled (substitute mild if you prefer less heat).
- 8 slices bacon, cooked and crumbled (pancetta or smoked ham works too).
- 5 medium russet potatoes, cut into 1/8–1/4 inch slices (thin slices cook evenly in the slow cooker).
- 1/2 large onion, diced.
- 2–3 cloves garlic, minced.
- 2 tsp red pepper flakes (optional, for added heat).
- Salt and pepper to taste.
- 2 cups kale, chopped (Tuscan kale or curly kale both work; remove thick stems).
- 1 cup heavy whipping cream (for richness; see substitutions below).
Ingredient notes and swaps:
- If you want a lighter finish, use half-and-half or whole milk plus a tablespoon of butter instead of heavy cream, but the soup will be less silky.
- For a gluten-free version, ensure your sausage and broth are labeled gluten-free.
- If you prefer a different texture, try baby potatoes halved instead of thin-sliced russets—cut them into small, even pieces so they finish in the same time.
For another comforting slow-cooker option that swaps the mix of proteins and pasta, check out this chicken pasta version for inspiration.
Step-by-step instructions
- Cook the meats: Brown the spicy Italian sausage in a skillet until cooked through. Drain excess fat. Cook the bacon until crisp and crumble it.
- Layer the slow cooker: Add the low-sodium chicken stock, water, sliced potatoes, diced onion, minced garlic, red pepper flakes (if using), cooked sausage, and crumbled bacon into a large slow cooker. Season lightly with salt and plenty of black pepper.
- Slow-cook: Cover and cook on LOW for 7–8 hours, or until potatoes are fork-tender and flavors have melded.
- Add the greens: Stir in the chopped kale. Replace the lid and cook for an additional 30 minutes on LOW so the kale wilts but stays vibrant.
- Finish with cream: Pour in the heavy whipping cream and stir gently. Let the soup heat through for about 5 minutes—do not boil once the cream is added to avoid separation.
- Serve: Ladle into bowls and optionally top with freshly grated Parmesan cheese and extra black pepper.
Short, active instructions keep the flow simple and help avoid common slow-cooker mistakes (like overcooking the kale or boiling dairy).
Best ways to enjoy it
Serving suggestions:
- Ladle the soup into warm bowls and sprinkle with freshly grated Parmesan and a crack of black pepper.
- Serve with crusty bread, garlic knots, or a simple green salad to round out the meal.
- For a single-serving boost, add a drizzle of extra-virgin olive oil and a few red pepper flakes at the table.
- To make it heartier, serve over a scoop of cooked polenta or with a side of buttered noodles—both absorb the flavorful broth nicely.
Pairings:
- A crisp Pinot Grigio or a light-bodied Italian red like Chianti complements the creamy, salty flavors.
- Non-alcoholic pairing: sparkling water with lemon or an unsweetened iced tea cuts through the richness.
How to store & freeze
Storage and reheating tips:
- Refrigerate: Cool the soup to room temperature (no more than 2 hours at room temp), then transfer to airtight containers. Keep in the refrigerator for up to 3–4 days.
- Freeze: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave a little headspace, and do not add heavy cream before freezing—add cream when reheating.
- Reheat safely: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until steaming. If you refrigerated the soup with cream already added, reheat slowly and stir frequently to prevent curdling. If cream was omitted before freezing, add it during the final warm-up and heat gently for 3–5 minutes.
- Food safety: Do not refreeze soup that has been previously frozen and fully thawed. Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
Helpful cooking tips:
- Slice the potatoes thinly and evenly (1/8–1/4 inch) so they cook uniformly in 7–8 hours. Irregular pieces lead to some being mushy while others stay firm.
- Precook proteins: Browning the sausage and crisping the bacon first concentrates flavor and renders excess fat—this improves texture and prevents a greasy broth. Drain excess fat but leave a tablespoon for flavor if desired.
- Add cream last: Always add heavy cream at the end and warm gently. High heat or long cooking after dairy is added can make it grainy.
- Kale timing: Add kale near the end to preserve color, texture, and nutrients. Overcooked kale becomes dull and mushy.
- Adjust salt at the end: Start with low-sodium broth and season near the end. Reduced broth concentrates over long cooking, and meats add saltiness too.
- To thicken: If you prefer a thicker soup, mash a cup of the cooked potatoes in the pot before adding the kale, or stir in 1–2 tablespoons of corn starch slurry (1:1 with cold water) while warming.
If you’re curious how similar soups adapt proteins and starches, take a look at this copycat chicken gnocchi for ideas like swapping in gnocchi instead of potatoes.
Creative twists
Recipe variations:
- Vegetarian: Replace sausage and bacon with smoked tempeh or mushrooms for a smoky, savory base. Use vegetable broth instead of chicken stock and finish with cream or coconut milk.
- Lower-fat: Use half-and-half or whole milk with a tablespoon of butter instead of heavy cream. Reduce bacon to two slices or omit it entirely.
- Gluten-free: Use naturally gluten-free sausage and broth; no other changes needed.
- Spicier: Increase red pepper flakes or swap spicy Italian sausage for a hot variety. Add a pinch of smoked paprika for depth.
- Chunkier texture: Use baby red potatoes halved or small Yukon Golds for a waxier bite.
Your questions answered
Q: How long does this take to prepare and cook?
A: Active prep time is about 20–30 minutes (browning sausage and bacon, slicing potatoes). Cook time is 7–8 hours on LOW. Total time: roughly 8–9 hours with mostly hands-off cooking.
Q: Can I make this on the stovetop or in an Instant Pot?
A: Yes. Stovetop: Simmer on low for 30–40 minutes until potatoes are tender. Instant Pot: Use a manual high-pressure setting for 8–10 minutes with natural release; add kale and cream after pressure release. Reduce liquid slightly in pressure cooking to prevent splatter.
Q: Can I use milk instead of heavy cream?
A: You can use whole milk or half-and-half to reduce richness, but add it at the end and warm gently. Milk is more likely to separate if boiled, so don’t overheat.
Q: Is this freezer-friendly?
A: The soup can be frozen, but omit the heavy cream until reheating. Freeze in portions for easy thawing.
Q: How do I keep the potatoes from getting mushy?
A: Slice potatoes evenly and avoid cooking on HIGH for extended periods. Thin slices (1/8–1/4 inch) should soften but not disintegrate after 7–8 hours on LOW.
Conclusion
This slow cooker Olive Garden Toscana soup is a reliable, comforting crowd-pleaser that’s easy to prep and forgiving to make. If you want other slow-cooker takes on Zuppa Toscana or similar copycat recipes, try this faithful Olive Garden Zuppa Toscana Recipe {Crock Pot Copycat} for a close comparison. For an alternate stovetop copycat, this Zuppa Toscana Recipe (a la Olive Garden) lays out classic proportions and optional shortcuts. And if you prefer a slow-cooker tutorial with user ratings and tips, see this Slow Cooker Zuppa Toscana Recipe.
Toscana Soup
Ingredients
Method
- Brown the spicy Italian sausage in a skillet until cooked through. Drain excess fat.
- Cook the bacon until crisp and crumble it.
- Layer the slow cooker: Add the low-sodium chicken stock, water, sliced potatoes, diced onion, minced garlic, red pepper flakes (if using), cooked sausage, and crumbled bacon into a large slow cooker. Season lightly with salt and pepper.
- Cover and cook on LOW for 7–8 hours, or until potatoes are fork-tender and flavors have melded.
- Stir in the chopped kale. Replace the lid and cook for an additional 30 minutes on LOW.
- Pour in the heavy whipping cream and stir gently. Let the soup heat through for about 5 minutes—do not boil once the cream is added to avoid separation.
- Ladle into bowls and optionally top with grated Parmesan cheese and extra black pepper.
