Crockpot Zuppa Toscana Recipe-Olive Garden Copycat
One of my favorite Olive Garden dishes, this crockpot Zuppa Toscana recipe can be made in your own kitchen! Bring Italy home with this easy, delicious soup! It’s a simple, hearty dish that is great for those busy evenings and it’s a wonderful Autumn soup…although, I could eat it, no matter what season it is!
It’s great comfort food, especially with cheese added AND you can really bring the Olive Garden home with some garlic/butter breadsticks! Oh..my..goodness!!
This is not a dietetic soup, by any means, but it’s very filling and I’m pretty sure the whole family will love it!
It’s also a good way to get the kiddos to eat kale, which is extremely healthy! My son likes to add a few drops of Tabasco to it, as well.
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Crockpot Zuppa Toscana
Let’s Make It!!
Brown the Italian sausage and after it’s cooked for about 5 minutes, add the chopped onion and minced garlic. Cook for another 2-3 minutes, then drain, if needed and set aside.
Peel and dice 6-8 medium russet potatoes.
Put the sausage and potatoes into the crockpot and add the 4 cups of chicken broth. Cover and cook on LOW for 3-4 hours or HIGH for 5-6 hours.
Add the whipping cream and kale and cook for 30 more minutes on HIGH.
Serve immediately with shredded parmesan or Colby Jack cheese. Garnish with red pepper flakes or a few drops of Tabasco, if desired.
My Amazon picks for this post:
- 1 lb. ground Italian sausage (I use mild)
- 6-8 russet potatoes
- 1 Tbsp minced garlic
- 4 cups (32oz) chicken broth
- 1 medium onion, chopped
- 1 bunch kale (stems removed and chopped)
- 1 cup heavy whipping cream
- Salt & pepper to taste
- Water (see instructions)
- Parmesan or Colby Jack cheese
- In a skillet, crumble and brown Italian sausage, about 6-8 minutes.
- Add onion and garlic and cook for an additional 2-3 minutes.
- Peel and dice potatoes.
- In a 5 qt. (or larger) crockpot, add sausage and potatoes. Season with salt and pepper to taste.
- Pour chicken broth on top of potatoes/sausage. Make sure potatoes are covered and stir.
- Put lid on and cook on LOW 5-6 hours or HIGH 3-4 hours.
- Remove lid and add kale and heavy whipping cream. Stir.
- Cover and cook for an additional 30 minutes on high.
- Serve immediately and garnish with cheese.
Looking for more easy crockpot recipes? Check out my 10 Quick and Easy Slow Cooker Meals!
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