Crock Pot Zuppa Toscana
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!
Crock Pot Zuppa Toscana
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!
Servings Prep Time
8servings 20minutes
Cook Time
4 hours30 mins
Servings Prep Time
8servings 20minutes
Cook Time
4 hours30 mins
Ingredients
  • 1lb hot Italian sausage
  • 1tbsp garlicminced
  • 1 yellow onionchopped
  • 4 russet potatodiced
  • 1pinch saltto taste
  • 1pinch pepperto taste
  • 4cup chicken broth32 oz
  • watersee recipe instructions
  • 1 bunch kalestems removed and torn into bite-sized pieces
  • 3/4cup heavy whipping cream
  • 1/4cup parmesanshredded (for topping)
Instructions
  1. 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.
  2. In a 6oz 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.
  3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
  5. Cover crock pot and cook on HIGH for another 30 minutes.
  6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.