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Olive Garden Zuppa Toscana Soup – copycat, Slow Cooker version
If you’re a fan of Olive Garden’s Zuppa Toscana soup – this recipe is for you! Zuppa Toscana is Olive Garden’s popular sausage, potato and kale soup. This version is made in the slow cooker and it’s ingredient list is so simple it’s a little ridiculous.
Mild italian sausage – 1 pound
Low Sodium Chicken Broth – 64 oz, plus 1 can of regular chicken broth, if needed
Potatoes – 4 to 5 medium size potatoes, scrubbed and diced finely with skins
It’s recommended to use Yukon, but I used red potatoes and thought it tasted great!
Heavy cream – 1/2 cup
Kale – 1 to 1.5 cups bit-size kale
Parmesan – grated, to taste
HOW TO PREPARE
1.) Set slow cooker to high temperature. Add chicken broth to your slow cooker,
2.) On the stove top, in a skillet, brown the sausage over medium heat. Cook until no longer pink. Drain half of the fat.
3.) Add sausage to the slow cooker with the broth.
4.) Add diced potatoes to the slow cooker. Stir well.
5.) Cook on high for 3.5 to 4 hours.
6.) About 30 minutes before serving, add heavy cream and your bite size pieces of kale. Stir well and do not open again until serving.
7.) Garnish with shredded parmesan or other favorite cheese.
This recipe was sent in by Meagan M as part of our Crock-tober series. She calls it her “brainchild” because she tweaked the recipe repeatedly until she got a match! Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card! Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.
Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality. See all the current slow cookers available on Amazon at this time.
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We made this yesterday and it was great! I used spinach instead of kale because that it what I had and I was able to make this without running to the store to get anything!! My husband liked it, my kids didn’t, but they like nothing so I didn’t take it personally. Thanks for sharing!
Heather Clarke says
Kathryn – So glad that you liked this recipe! That’s a great idea to use spinach. 🙂
Sounds tasty! We’re doing Whole30 and I might try making it this weekend with coconut milk to make it paleo friendly.