About Crock Pot Zuppa Toscana
In a roundabout way, this recipe for Olive Garden zuppa toscana has helped solve a ten-year-long disagreement with an old friend of mine:
Where we should go out to eat.
Because you see, 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. While I’m more of a seafood and Italian buff he tends to gravitate toward ritzy steakhouses.
Even though we have different ideal foods, usually we can 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:
Olive Garden.
Do you hear that sound? That’s my heart crying for all the zuppa toscana crock pot recipe I’ve had to do without.
Well, that is… until I learned how to make it myself with this recipe for zuppa toscana soup.
And after I made this recipe, do you know what happened?
an old friend of mine ate more of it than I did.
I mean, don’t get me wrong – to me, this was a perfect copycat of the zuppa toscana recipe from Olive Garden, 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.
an old friend of mine may not be a big fan of chain Italian food, but he certainly can appreciate a tasty recipe for zuppa toscana 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 chilly 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.
How long is zuppa toscana good for in the fridge?
Once prepared, this Italian soup can last in the refrigerator in a sealed container for three to four days.
Can you freeze zuppa toscana?
Yes, you totally can! Soups are great for freezing in individual-sized portions, too.
To freeze, allow the soup to cool to room temperature, then transfer to a sealable container or freezer bags.
Soup can be stored in the freezer for up to two to three months.
What to serve with Italian soup?
If you’re serving soup as the main course, you might be wondering what else to serve with it. And I totally get it; soups are one of those gray areas where it can be an appetizer, side, or main course, and each situation can call for different options.
In my house, we typically serve soup with:
- Bread. Whether it’s plain toasted bread, a bread baked with cheese, or even some simple sandwich, anything with bread is bound to be a good compliment to soup.
- Salad. And when serving salad with soup, I try to pick a variation that has different (yet complimenting) ingredients to the soup. Leafy salad or hearty pasta salads are always a good fit.
- Meat dishes with minimal seasonings. You don’t want the other recipe to totally steal the show, but a lightly flavored chicken or beef dish would go great with potato soup.
Do you have to use kale?
Since posting this recipe, one of the most common questions about this soup has been about the kale. Because, weirdly enough, kale has the reputation of not being very tasty. Oh so strange, I know.
So, as someone that is not normally a fan of kale but is a fan of this soup, I can confirm that kale can taste good – in the right circumstances. And the flavors in this soup go a long way in bringing out the very best qualities in kale, giving this soup a great veggie texture and an added nutritional bonus.
However, if all the positive vibes in the world couldn’t sell you on kale, many readers have substituted the kale for spinach and liked the results.
Notes & tips for this zuppa toscana crock pot recipe
- You can make zuppa toscana soup numerous ways, but the main staples are the kale, heavy cream, and potato. I’ve seen soups that use both bacon and chicken, but I’ve always felt it works best with sausage (and Italian sausage at that).
- This soup isn’t difficult to make on the stovetop, but I’ve always liked the convenience of a crock pot, and this Olive Garden zuppa toscana recipe is a perfect example of what a crock pot can do. I’m a big fan of this crock pot – it has three sizes in one!
- And if you like Olive Garden copycat recipes, be sure to check out this one for Parmesan Baked Shrimp!
More tasty soups
How to make zuppa toscana soup
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Since this recipe is made in a crock pot, the instructions are very simple.
Step 1 – Cook the ground hot Italian sausage, garlic, and yellow onion in a large skillet (draining the grease from the skillet).
Step 2 – Add the cooked veggies & sausage, potato, seasonings, and chicken broth to your crock pot. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Step 3 – Add the kale and heavy cream to the crock pot, stir, then cook on HIGH for 30 minutes.
Step 4 – Serve and enjoy!
And that’s it! This recipe can also be made on the stovetop, but sometimes you need the extra freedom that a crock pot can provide on a busy weeknight. There’s nothing more comforting than a crock pot full of soup!
Recipe Details
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. A simple dinner for busy weekdays!
Ingredients
Instructions
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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 translucent (no need to cook onion completely at this point). Drain grease from skillet. -
In a
6 quart crock pot (or bigger), add cooked sausage & veggies plus the 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 so potatoes are covered. -
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
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Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
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Cover crock pot and cook on HIGH for another 30 minutes.
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Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
In step 2, the recipes says to add the cooked veggies and sausage. What veggies is that referring to? The garlic and onion? Not really a veggie. Just wondering if I missed something, I really want to try the recipe. Thanks.
That’s what I was wondering. Veggies?
yes, sometimes garlic and onions are considered veggies.
Delicious
How much HWC?
3/4 cup
A this was the best ever soup I have made.. so easy.!Full of flavor.
Would love thoes recipes
I love it. I just need a diger crock pot
Making it now ,will let u know 👩🍳
I have been making this often for the last year. It is so good. I do add red pepper flakes if I used plain sausage. I actually decided to grow kale in the garden this year just for this soup! I have never had the Olive Garden version but no need to even try it after enjoying this version so much.
This is my 4th time making this soup. However, this time I used Yukon Gold potatoes. OMG…..this is a game changer for me! I absolutely cannot tolerate eating potatoes with the skin on it. The Yukon Gold potatoes have skin so thin that I don’t have to peel them. I just wash the potato and dice. You cannot even tell that the skin is still there! Delish! I will never use russet potatoes in this soup again.
In the picture the potatoes look peeled that’s what I did.
My an old friend of mine makes this for the family and he always does a superb job! He adds extra meat, potatoes and kale so its hearty. The family absolutely loves it. -Mrs. Burnett-
I use 2 lbs of sausage instead of 1 lb.
ENDIVE IS A GREAT SUB FOR KALE
I plan to try this recipe; however, I will HAVE to substitute spinach in place of the kale because I am allergic to the kale. I know it is suppose to be the “best thing since spilt milk” to use kale; however, it is not always the best thing for every individual.
Excellent recipe! Thank you for sharing! I don’t like sausage so I substituted ground beef instead. Added real bacon bits and red pepper flakes. Will definitely make again! One note I did need the extra liquid for covering the potatoes, I just used part chicken broth and water, not just water.
I love this soup. It’s what I order when I go to Olive Garden. ❤️
I don’t mind potato peels in my soup, but not everyone is a fan ( my an old friend of mine & grandkids) so I get the small red or yellow potato when making it.
It’s good with Kale or Spinach, I have used regular and spicy jimmy dean sausage when I couldn’t find the Italian sausage, and it’s so good too. I slice my potatoes since I cook mine on the stove top, I’ve never tried it in a crockpot, so cubes might be better there.
If you make this, it’s so good and the recipe is pretty forgiving if you add a bit of this or that to it lol
Now I’m hungry again for some homemade soup… yummy
Several times in this recipe I read “sausage and VEGGIES” but nowhere do I find a listing of these VEGGIES. Am I to assume it’s whatever veggies you like, or is that a typo? In the vid I don’t see any VEGGIES put in the crock pot with the sausage.
It’s referring to the onion and garlic. These are vegetables.
It is referring to the onions and potatoes. These are both vegetables.
I had to read it multiple times too. LoL They mean the onions and garlic.
It’s in the crock pot now. Can’t wait to try it.
I don’t have heavy whipping cream, can I substitute with cream cheese, or milk & butter or something else?
I also only have frozen kale, I’m expecting it won’t be as crunchy and maybe a little mushy? Anyone ever done this?
I used half and half cream not whipping cream only because I had it on hand. Frozen kale should work as the kale is cooked down and not crunchy anyway.
What size potatoes do you use??
I substituted this recipe with lean hot Italian turkey sausage to reduce some of the fat. I as also made this in my Instant Pot. I did everything the same except I placed the lid on, sealed and cooked on high pressure for only 10 minutes (to avoid making the potatoes mushy) then quick released the pressure. Added the kale and cream as directed and cooked on low saute setting for 20 minutes. So easy! I even was able to brown the meat, onions and garlic all in the same pot for easy clean up!
Is it still good if you accidentally add heavy whipping cream early with the broth and water?
Lol I’ve done that! Still good
Make it all the time! Sometimes I substitute whipping cream with half & half or kale for spinach and the taste is the same to me! My family loves this soup!
I used 2 lbs of Italian sausage instead of 1 lb because I live with carnivores! I also used unpeeled Yukon gold potatoes. You cannot taste that the peels were left on. Also, these potatoes stayed firm looking after cooking 6 hours even though they were perfectly soft. I will never used russet potatoes in this soup again! Simply delicious!
This is a recipe my family requests OFTEN! I substitute Italian Turkey Sausage and use Half and Half to lighten it up just a bit. Delicious soup on a cold night served with some crusty Italian bread!
I’ve had this recipe twice now, and we all love it! I didn’t change a thing, except for the time it cooked. I cooked it for 6 hours on low, and 35 mins. on high. now, it’s perfect!
The stir in meat and veggies is pretty misleading when it says add kale later…. I put the kale in at the meat and veggies part unless kale isnt a vegetable…that’s sarcasm
Winter is here and time for to bring out this recipe. i have made this soup using this recipe NUMEROUS times. It is super easy and tastes amazing. It is a friends and family favorite. For those who are concerned about the kale, it really compliments this dish. No bitterness, but stands up to the potatoes. Unless you have allergies, do try it at least once. I hope you’ll be as happy with it as I’ve been.
Just made this last night…oh my goodness…soooooo good! You have to use the hot Italian sausage. I wouldn’t change a thing, except double the recipe because it goes quickly 😋
Did mine on the stovetop although I will try both the crockpot & instapot in the future. Delish!!!
How long did you cook it on the stove top?
I make this often and it is so so good. As good, if not better than Olive Garden!
If I doubled the recipe do you think it would fit in a 5 quart crockpot? When I add up everything in the recipe in ounces I get about 136 oz. A 5 quart crockpot’s 160 oz. Can anyone help?
Made this on a warm California day (81) this is my husbands favorite soup. I made as per instructions. Only added a bit of hot pepper flakes. Used stove top method, don’t ask me time but once chicken broth is added it takes 40 minutes roughly before I added heavy cream & kale.
Thank you for this soup.
It looks so good but I’m curious as to what flavours should I use if I add beef mince as we don’t get Italian sausage mince here in Oz. Would the Italian seasoning herb blend be close? Thanks
DARK ROSE, I suggest using pork sausage and adding a generous pinch of Italian seasoning and a pinch of crushed red pepper. I have done this in the past when I did not have the Italian sausage. Worked fine.
If you want to make it keto substitute cauliflower (I use frozen cauliflower florets but you can use fresh as well) for the potatoes. I also use a combination of kale and spinach as it tastes so much better. You can also add 6-8 slices of bacon but I never add it. It does taste good, I just always forget that part
Sooooo yummy sooo easy
I always use vegetable broth when I make this and it is AMAZING!
I made this soup over Easter weekend. OMG!!!! This is the BEST soup I’ve ever had! I made it in a 6 qt crockpot per the written recipe except I used 2lbs of hot Italian Sausage instead of one. In my crockpot it took 5 hours to cook the potatoes (Yukon Gold unpeeled) and an additional 40 minutes on high to cook the kale. A total cook time of 5 hrs & 40 min. This soup is even better the next day and it freezes beautifully. Thank you, thank you for this amazing recipe!!!
What accounts for the 1788mg of sodium? That seems incredibly high! Or is that a typo?