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Home > Recipes > Appetizer

Crock Pot Zuppa Toscana

Written by Chrisy | 01/05/17

Appetizer Recipes Side copycat crock pot popular pork soup veggies video

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!

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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! | HomemadeHooplah.com

About Crock Pot Zuppa Toscana

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 simple dinner for busy weekdays! | HomemadeHooplah.com

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!

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 simple dinner for busy weekdays! | HomemadeHooplah.com

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.

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 simple dinner for busy weekdays! | HomemadeHooplah.com

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

Hamburger Soup

    Creamy Chicken and Gnocchi Soup

      Crock Pot Ham and Vegetable Soup

        White Chicken Chili

          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.

          Crock Pot Zuppa Toscana Step 2 - Add cooked veggies and sausage to crock pot. Crock Pot Zuppa Toscana Step 2 - Add potatoes to crock pot. Crock Pot Zuppa Toscana Step 2 - Add crock broth to crock pot. Crock Pot Zuppa Toscana Step 2 - Add water to crock pot. Crock Pot Zuppa Toscana Step 2 - Stir well. Crock Pot Zuppa Toscana Step 2 - Cover and cook.

          Step 3 – Add the kale and heavy cream to the crock pot, stir, then cook on HIGH for 30 minutes.

          Crock Pot Zuppa Toscana Step 3 - Add kale to crock pot. Crock Pot Zuppa Toscana Step 3 - Add cream to crock pot. Crock Pot Zuppa Toscana Step 3 - Stir well.

          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!

          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 simple dinner for busy weekdays! | HomemadeHooplah.com

          Recipe Details

          PRINT THIS RECIPE
          RATING:
          3.81 from 26383 votes
          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! | HomemadeHooplah.com

          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!

          Prep: 20 minutes
          Cook: 4 hours
          Calories: 389 kcal
          Yields: 8 servings

          Ingredients

          • 1 lb ground hot Italian sausage
          • 1 tbsp garlic minced
          • 1 yellow onion chopped
          • 4 russet potato diced
          • 1 pinch salt to taste
          • 1 pinch black 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 shredded parmesan cheese (for topping)
          US Customary - Metric

          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 translucent (no need to cook onion completely at this point). Drain grease from skillet.

          2. 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.

          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.

          Nutrition

          389kcal | Fat: 27g | Saturated fat: 12g | Cholesterol: 76mg | Sodium: 1788mg | Potassium: 798mg | Carbohydrates: 23g | Fiber: 1g | Sugar: 1g | Protein: 13g | Vitamin A: 1975% | Vitamin C: 36.1% | Calcium: 110% | Iron: 2.1%
          I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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          Recipe shared by Chrisy

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          Reader Interactions

          Comments

          1. Carol A Girton
            09/07/19
            Reply

            ENDIVE IS A GREAT SUB FOR KALE

          2. Dale Fitzgerald
            09/07/19
            Reply

            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.

          3. Mariann
            09/15/19
            Reply

            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.

          4. Cheri
            09/16/19
            Reply

            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

          5. LaTricia
            09/18/19
            Reply

            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.

            • Sara
              09/21/19
              Reply

              It’s referring to the onion and garlic. These are vegetables.

            • Heather Nelson
              11/22/19
              Reply

              It is referring to the onions and potatoes. These are both vegetables.

          6. Ashlynn Sellon
            09/30/19
            Reply

            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?

            • Sean Gange
              11/03/19
              Reply

              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.

          7. Heather
            11/05/19
            Reply

            What size potatoes do you use??

          8. Diana
            11/05/19
            Reply

            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!

          9. Aubrynn Baker
            11/06/19
            Reply

            Is it still good if you accidentally add heavy whipping cream early with the broth and water?

            • Mary
              11/08/19
              Reply

              Lol I’ve done that! Still good

          10. Mary
            11/08/19
            Reply

            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!

          11. Kimberly
            11/10/19
            Reply

            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!

          12. Karis Jones
            11/18/19
            Reply

            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!

          13. Heather N
            11/24/19
            Reply

            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!

          14. Josh
            12/01/19
            Reply

            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

          15. LBCooks
            12/06/19
            Reply

            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.

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