This Zuppa Toscana crock pot recipe will make you feel like you're in Olive Garden... or Italy. Easy to make in the crockpot, and great for freezer meals for later. Tuscan sausage kale potato soup recipe

Zuppa Toscana Crockpot Recipe

While in one of my pinning frenzies, I came across this recipe for (Olive Garden copycat) Zuppa Toscana in a crock pot. It looked darned good to me, and also like something that I could double without much effort, AND freeze successfully. I wasn’t 100% sure about freezing it because of the potatoes (which sometimes freeze weirdly) and cream, so I had to test it out before I could recommend it.

I made some changes to the recipe, enjoyed a bowl of soup that night (my toddler loved it and asked for several bowls, and my baby boy slurped down several of the potatoes, quite a bit of sausage, and some kale), and then froze the rest. I ended up with 3 quarts in the freezer – 2 in freezer jars, and one in a freezer bag (lay flat to freeze, then you can move it wherever it fits best in your freezer). I don’t see the exact jars I used but they’re similar to these.

I also froze a bowl of soup in my small freezer, just overnight, to try the next day and see if the potatoes and cream got weird or not.

And the next day? Success! The texture of the potatoes was a little bit different, but not off-putting, and the flavor was good. Everything was as delicious as the first night, and I was excited to have 3 more quarts of this soup in my deep freezer for later.

Zuppa Tuscana Crock Pot Recipe

Tuscan sausage, kale, potato soup. Easy to make in the crockpot now, and freeze for later.

Course: Soup
Author: Emily Chapelle
  • 2 lbs pork sausage
  • 3 russet potatoes cubed
  • 3 onions diced
  • 6 cloves garlic
  • 1/2 gallon chicken stock 2 quarts
  • 4 cups or more of kale ripped up (stems/ribs discarded)
  • 1 cup heavy cream
  1. Brown sausage in a pan, then add to crock pot.
  2. Add the potatoes, onions, garlic, and chicken stock.
  3. Cook on high 4 hours or until potatoes are cooked through.
  4. Turn off the crock pot and add kale. Cover and cook 5 more minutes.
  5. Stir in cream.
  6. Serve or freeze.

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  1. Did the soup freeze better in the bag or jar??

  2. This was delicious without the cream! (No dairy works better than you think!)

  3. I am *so* trying this tomorrow!

  4. I found your site today and think it is inspirational!

    I am in the middle of cooking this, on a gloomy pre-winter Swedish day.

    My variant has pork sausages with leek and garlic, and instead of using kale (was not sure what it is) I am using a salad cabbage.

    Only half way through, but the juices are tasting wonderful. Let’s hope my 9 year old fussy eater thinks the same.

    Thank you for adding a little extra value into my life today.

    In kindness


  5. Hi Emily.. I just found your blog. Was wondering what kind of pork sausage do you mean? The breakfast kind that comes in a roll or like the ground pork? Stupid question, I know.

  6. This looks delicious! I will have to try it and perhaps will make a bunch to freeze for postpartum… Thanks for sharing!

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