Crockpot recipe: Olive Garden’s Zuppa Toscana

I love Olive Garden. Their Zuppa Toscana soup is my absolute favorite. To be honest, I’m not even sure why I order a meal because I always end up eating a minimum of two bowls of soup and take all of my actual food home. Know what I’m saying?

Not to worry! I have solved all our problems! I have found a crockpot recipe for Zuppa Toscana! I have also tested the recipe…twice. You’re welcome.

Okay so enough chit chat, let’s get to the recipe. I have cooked it both on low and on high and did not have any issues. I also used Kale both times not Swiss Chard.

Zuppa Toscana

Serves 6


1 pound Italian Sausage

3 russet potatoes, slices into wedges then halved

2 cloves garlic, minced

1 large white onion, finely chopped

4 cups chicken broth

2 cups Kale or Swiss chard, rinsed and chopped

1 cup heavy cream

salt and pepper, to taste


  1. Brown Italian sausage in a large skillet over medium-high heat, about five minutes. Drain and discard fat.
  2. Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5.
  3. Add cream and kale to slow cooker, stir and cook until leaves are wilted and warmed through, 20-30 minutes.
  4. Ladle into bowls, serve immediately and enjoy!

That’s it! It’s as simple as that. If I can do it, you definitely can. I hope you like it. Feel free to comment with questions or anything you did to the recipe to make it even better.  Think of all the money you’ll save! Also there are still no updates on my housing situation. Cross your fingers for me!


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