Slow Cooker Zuppa Toscana
Love Olive Garden's zuppa toscana and want to make it at home? I've adapted the recipe to create a slow cooker zuppa toscana perfect to make on busy days!
Servings 6 servings
- 1 lb Italian sausage
- 4 oz pancetta, chopped
- 1 medium yellow onion, diced
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 1/2 lbs yellow potatoes, cut into 1/4 inch slices
- 5 oz fresh spinach, or kale
- 1/2 cup heavy cream
- salt and pepper, to taste
Heat a skillet over medium heat. Add the sausage and pancetta. Saute until the sausage and pancetta are browned, about 5 minutes, breaking up the sausage with the edge of the spoon as you stir. Add the onion and salt and continue sauteing for another 5 minutes. Add the garlic and give it 1 minute. Drain out the fat and add the sausage mixture to the slow cooker.
Add the chicken stock and potatoes and stir to combine. Set the slow cooker on low for 5-6 hours or on high for 3-4 hours.
Add the spinach and heavy cream to the slow cooker. Give everything a stir and set the slow cooker for 30 minutes on high.
Taste, adjust the seasonings, and serve.
- This recipe is inspired by Olive Garden's Zuppa Toscana.
- For the Italian sausage I like a mix of half sweet and half hot sausage. I have had the soup with all sweet and all hot as well, and it's tasty from no hot all hot sausage. How much hot sausage you add is up to you and how much spice you like.
- Don't feel like using the slow cooker? The recipe cooks pretty quickly on the stovetop and you can have the soup done in about an hour. Just add the spinach once the potatoes are tender and then let everything simmer for 20 minutes or so. Also, increase the chicken broth to 4-5 cups.
- I consider the pancetta to be optional. It does make for a nice flavor, but if you want to reduce the fat or simplify the recipe, you can leave it out.