Crockpot Olive Garden Zuppa Toscana Recipe

Last Updated on July 30, 2020 by Ellen Christian

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This Crockpot Olive Garden Zuppa Toscana is one of my favorite copycat restaurant soup recipes. Make this Olive Garden crockpot soup today.

I haven’t had this Zuppa Toscana recipe from Olive Garden in a while since I haven’t visited the restaurant. So, I decided to try to make it myself.  I’m sure that the original recipe wasn’t made in a crockpot but it’s just the easiest way for me to make soup. 

Olive Garden Zuppa Toscana Recipe for the Crockpot

Crockpot Olive Garden Zuppa Toscana

So, Zuppa Toscana is Italian for Tuscan soup. It’s a traditional Italian soup that has Italian sausage, red peppers, diced white onion, bacon, bouillon, heavy cream, and kale.

As the name suggests, it originated in the Tuscany region of Italy. It’s a rich, hearty soup that makes a meal on its own. Of course, you can also serve it with a thick slice of Italian bread and butter.

This soup is definitely delicious, and I will be making it again. It was great for dinner and warmed up the next day for lunch. I’m not normally a fan of kale but in this recipe, you cannot really taste it. To keep it authentic, I recommend that you keep it in the recipe. But, if you really hate kale, you can leave it out or maybe try to substitute spinach instead.

This Crockpot Olive Garden Zuppa Toscana is one of my favorite copycat restaurant soup recipes. Make this Olive Garden crockpot soup today.

It’s always so much fun to make copycat recipes. I have made the IHOP Bacon Temptation Omelette and that was a huge hit. Or, try these IHOP Chocolate Chip Pancakes. I’d love to experiment a little bit more with copycat recipes. It’s certainly much less expensive to make them at home.

Tips for making Crockpot Olive Garden Zuppa Toscana soup

  • You can enjoy this soup with either spicy sausage or mild depending on your taste preferences.
  • If you don’t want to take the time to peel and chop potatoes, you can buy frozen peeled, chopped potatoes instead.
  • Swap out the potatoes with cauliflower florets if you are trying to keep the carbs down.

Olive Garden Zuppa Toscana Recipe for the Crockpot

Frequently asked questions

How long can you keep Zuppa Toscana?

If you have leftovers, you can keep them in the refrigerator in a tightly sealed container for 3 to 4 days. Then, reheat them in a pot on the stove or in your microwave.

Does Zuppa Toscana freeze well?

Yes, if you want to keep this Olive Garden crockpot soup for longer than 3 to 4 days, you can freeze it. Use it within 6 months of freezing it. Reheated, this really is better than Olive Garden Zuppa Toscana because the flavors have melded together. 

Can you make Zuppa Toscana thicker?

Because this soup is broth-based, it is rather thin. If you like it thicker, you can mix 1 1/2 tablespoons of cornstarch with 2 to 3 tablespoons of heavy cream. Then, slowly mix it into the soup while it’s heating. 

loves of bread on a cutting board

What should I serve with soup?

My Crockpot Olive Garden Zuppa Toscana soup is really a complete meal in itself. But, you can serve a side salad for extra vegetables. Or, you can serve Italian bread or rolls with butter.

More crockpot recipes

Yield: 6

Olive Garden Zuppa Toscana recipe with a twist

Olive Garden Zuppa Toscana Recipe for the Crockpot

This Crockpot Olive Garden Zuppa Toscana is one of my favorite copycat restaurant soup recipes. Make this Olive Garden crockpot soup today.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 3 cans (14 oz) chicken broth
  • 2 cups whipping cream
  • red pepper flakes (to taste)
  • salt and pepper (to taste)
  • 1 small onion, diced, sauteed
  • 1/2 pkg bacon (cooked and crumbled)
  • 4-5 cups chopped kale
  • 3 to 4 potatoes, scrubbed and cut into slices or small chunks (skins left on)
  • 1 lb mild Italian sausage, browned and drained

Instructions

  1. Put everything into the crock pot except for the potatoes and cook on high for three to four hours.
  2. Add the potatoes one hour before it is done so they don't get soggy.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 812Total Fat: 53gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 137mgSodium: 932mgCarbohydrates: 60gFiber: 12gSugar: 13gProtein: 31g

Did you make this recipe?

If you make this, tag me on Instagram so I can see (@ellenblogs)

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6 thoughts on “Crockpot Olive Garden Zuppa Toscana Recipe”

  1. I eat this soup everytime i go to olive garden and its never been white.im guessing the whipping cream is the difference however olive garden does not make it like this
    Reply
  2. This turned out great! My whole family loved it even the kids! Only advise is to add 2 cups of water or broth to bring down the richness. Thank you so much for posting this!
    Reply
  3. I've never tried this soup but I want to now! Its sad to say but I've never tried kale so maybe this would be a good recipe to try it out.
    Reply

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