Chicken broth and potatoes in a slow cooker will make this delicious soup

Cate Misczuk

Contributing Writer

Everyone has their favorite Italian dish - but most people who've been to Olive Garden can agree that the Zuppa Toscana is delicious. This soup was an easy (and cheap) lunch option that came with fresh tossed salad, and amazing bread sticks. But you no longer have to get in the car to have this incredible soup.

We've whipped up an awesome copycat recipe for the famous Zuppa Toscana soup - and what's even better is that you make it in the slow cooker. Prep is just about 10-15 minutes, most ingredients you can find in your kitchen, and the slow cooker does all the work.

Cooktop Cove

Zuppa Toscana

15 minutes

5 hours

5 hours 15 minutes

1 pound Italian sausage, removed from casing and crumbled

1 pound russet potatoes, cut into 1/4 then thinly sliced

5 cups spinach (can also use kale)

1 onion, small diced

6 cloves garlic, minced

1 tablespoon butter

1 cup heavy cream

3 quarts no-sodium chicken broth (or plain water)

1 teaspoon salt

1/4 teaspoon pepper

In a 6-quart slow cooker, add in sausage, potatoes, onions, garlic, butter, salt, pepper, and water. Cook on high for 4 hours 30 minutes.

Add in cream and spinach. Stir. Allow to cook for another 30 minutes on high.

Serve with crusty bread.

Try serving the soup with a nice, crunchy salad tossed with tons of garden fresh veggies. And while you're at it, grab some bread sticks too.

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