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It is Slow Cooker season and Ridgely Brode tried a new recipe, Zuppa Toscana that is hearty, delicious and a perfect meal with fresh from the bakery bread!
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Slow Cooker Zuppa Toscana Olive Garden Copycat

I loved this Instant Pot Olive Garden Zuppa Toscana Copycat recipe but I don't have an instant pot, so I searched for a slow cooker version and found many to chose from. They are all very similar. I chose this one to base my cooking time on.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main
Cuisine: Italian
Servings: 8
Author: adapted from this Instant pot and this slow cooker recipe

Ingredients

  • 1 lb ground Italian sausage casings removed
  • 1 tbsp garlic minced
  • 1 yellow onion chopped
  • 3 russet potatoes diced
  • 1/2 teaspoon dried oregano
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 6 cup chicken broth
  • 1/2 bunch kale stems removed and torn or cut into bite-sized pieces
  • 1 cup Half and Half

Instructions

  • In a large skillet over medium-high heat, brown and crumble Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
  • In a 6 quart slow cooker (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add a little water so potatoes are covered.
  • Gently stir ingredients, cover slow cooker, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  • Remove lid from slow cooker and add kale and half and half, then stir to combine.
  • Cover slow cooker and cook on HIGH for another 30 minutes.