This Zuppa Tuscano Soup Crockpot recipe is a very popular soup choice at the Olive Garden. But in my opinion, it is the best. Our very picky eater, Cami even enjoyed it.
Our version of this classic featured pancetta instead of bacon. This gave our heavy cream and chicken-based broth a kick along with the Italian
sausage. The result was a very hearty soup, perfect for a chilly day. It would also make a wonderful tailgating food.
Start this dish off by browning the meats. Be sure not to dispose of the left over grease. There is a lot of aromatic flavor there. You don’t want to lose that.
Combine all of the ingredients into a crock-pot, stir and set to low. This soup will need to cook for several hours so be patient and try to multitask by doing other errands. Take advantage of the time.
A nice feature of cooking the Zuppa Toscana Soup in the crock-pot is that you can run errands, take care of your child’s needs, and you don’t
need to babysit it! The dish is filling but goes well with a fresh loaf of Italian bread and a bottle of sweet white wine.
The soup keeps for several days and can even be frozen. It would be perfect for working parents to make on a weeknight. It would be an excellent choice to make for a business luncheon or carry in.
If you have a big family or you like to cook for multiple people, this recipe is perfect. If you have enough time to plan, this recipe is super simple yet packs an excellent flavor punch.
If you love soups with great flavor, then this soup is a winner. We love this soup and will be making it on a regular basis.
We thought grilled cheese sandwiches would pair nicely with this dish but I would think that butter rolls would be a nice option too.
Zuppa Toscana Soup Crockpot Recipe
- 6 medium Russet potatoes cubed
- 1 tbsp garlic minced
- 1 pound Italian sausage mild
- 3.5 ounces pancetta
- 1 cup onion diced
- 64 oz chicken broth
- 1 cup heavy cream
- 2 cups kale chopped
- 1/2 cup white table wine
- 1 tsp crushed red pepper
- salt To taste
- pepper To taste
Drizzle extra virgin olive oil in a medium skillet and add Italian sausage, red pepper flakes, and pancetta over medium heat.
Cook until the sausage is browned and transfer meat to a slow cooker. Make sure to transfer any of the delicious grease with it.
- Add all remaining ingredients to the slow cooker and stir
Cook for 8 to 10 hours on low or 4 to 6 hours on high. Potatoes should be tender when done.