"This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. An easy dinner for busy weekdays!"
The Husband and I have been together almost ten years, and over the course of that time, there’s only one thing that we consistently disagree on:
Where to go out to eat.
He has his favorite foodie haunts and I have mine, but it seems like the older we get, the further and further apart we get on this issue. Because you see, while I’m more of a seafood and Italian buff he tends to gravitate toward ritzy steakhouses. And even though we have different ideal foods, usually make it work for one another. I go to his steakhouses and order the crab cakes and he’ll come to seafood joint and gets the surf and turf.
But while we’re pretty good at compromising, there’s one restaurant I can’t get him to go to no matter how many trips to Longhorn I try to trade in:
Do you hear that sound? That’s my heart crying for all the zuppa toscana I’ve had to do without.
Well, that is… until I learned how to make it myself.
And after I made this recipe, do you know what happened? The Husband ate more of it than I did. I mean, don’t get me wrong – the soup was a perfect copycat of the restaurant version, leaving me feeling like a waiter should come by with a basket of delicious breadsticks any minute – but apparently I wasn’t the only one who missed this particular part of a trip to Olive Garden.
The Husband may not be a big fan of chain Italian food but he certainly can appreciate a tasty soup!
Plus, this soup has the added bonus of being an ideal comfort food for the upcoming winter months. It may not get very cold here in Phoenix, but there’s still a bite in the air. A warm and hearty soup like this one will be perfect for distracting me until the warm summer days arrive again.
So, what about you?
What’s your favorite soup for the colder months?
I’d love to hear about it in the comments!
Crock Pot Zuppa Toscana
- 1 lb hot Italian sausage
- 1 tbsp garlic minced
- 1 yellow onion chopped
- 4 russet potato diced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 4 cup chicken broth 32 oz
- water see recipe instructions
- 1 bunch kale stems removed and torn into bite-sized pieces
- 3/4 cup heavy whipping cream
- 1/4 cup parmesan shredded (for topping)
In a large skillet over medium-high heat, brown and crumble hot 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 crock pot (or bigger), add cooked sausage and veggies and 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 up to 2 cups water.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.