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GF-DF Easy Crock-pot Zuppa Toscana

A delicious spin on one of the Olive Garden's most popular soups. It's hearty, healthy & full of flavor!

Yields: 6 servings


1 package of sweet Italian sausage

1/4 cup of crumbled bacon (approx. 4-5 strips)

3 cups of fresh kale

1 yellow onion

4-5 cloves of garlic

4 potatoes (russet or red)

6 cups of chicken broth

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 cup of almond milk

*Option- If not following a dairy free diet, you can sprinkle Parmesan on top before serving.


1) Pour chicken stock into a large crock pot & turn on high.

2) Add salt and pepper.

3) Wash, scrub & cut potatoes, then add to crock pot.

4) Cook the sausage in a large pan.

5) Dice onion and garlic and add to pan with sausage once sausage is almost done, for about 2 minutes.

6) Drain the sausage mixture on a plate with paper towels, then add to crock pot.

7) Cook bacon in same pan used for sausage.

8) Drain grease & add to crock pot.

8) Let crock pot cook on high for about 3 1/2 hours.

9) Trim kale from stalk and break into smaller pieces.

10) Add kale and almond milk to crock pot and cook for another 30 minutes.

*Note: If you want the soup to cook at a slower speed, simple set the crock pot to low and cook for 6-8 hours or until potatoes are soft.

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