This easy Zuppa Toscana copycat recipe will let you enjoy the flavors of the Olive Garden from the comfort of your own home! Place everything in the crock pot and then relax until dinner is ready!
The Best Copycat Soup
I LOVE a good restaurant copycat recipe, don’t you? When my husband and I go out to eat at Olive Garden, Zuppa Toscana is one of my favorite things to order! I think it is easily the best soup you can order at Olive Garden. In case you were wondering, Zuppa Toscana means “Tuscan soup” in English. Now you can share that fun fact with your friends the next time you’re out to dinner.
Since we have 5 little ones at home and going out to eat doesn’t happen as often as I would like it to, I decided to find another way to get my fix for this delicious soup. This homemade copycat soup recipe is PERFECT! It tastes exactly like the soup from Olive Garden, but we get to enjoy it from the comfort of our own home. As an added bonus, our house smells amazing all day while it cooks in the slow cooker!
How To Make Zuppa Toscana Soup
Prep The Sausage – Using a large skillet, you’ll want to brown the sausage over medium heat so it doesn’t cook too quickly. You’ll also want to stir it frequently to keep it from burning.
Prep The Veggies – While the sausage is browning, cut the potatoes into bite-size pieces. You’ll need to chop the onion and mince the garlic as well.
Combine & Cook – Pour the sausage, vegetables and the remaining ingredients (except the whipping cream and kale) into the crock pot. Cook everything on the low setting for about 4-6 hours. Once the potatoes are hot and tender, the soup will be ready to serve.
Finishing Touches – Before serving the Zuppa Toscana, mix in the heavy whipping cream. Garnish the soup with kale leaves and then serve nice and hot. This soup is extra delicious when served with our homemade 30-minute bread sticks!
Storage & Freezing
Storage – This recipe makes a full crock pot of this delicious soup. Once you’re done enjoying your Zuppa Toscana you can store it in the refrigerator for about 4 days. My husband likes to take some of the leftovers to work so I’ll pour some into a couple deli containers to make it easier to grab in the morning.
Freezing – Yes, you can definitely freeze this soup recipe. Allow the soup to completely cool before placing the extras into a freezer-safe soup container. The soup can be store in the freezer for about 2-3 months. When you’re ready to eat it, thaw it out in the refrigerator the night before and then warm in up on the stove top until it’s heated throughout.
More Easy Crock Pot Soups
- Slow Cooker Taco Soup
- Crock Pot Cheeseburger Soup
- Creamy Chicken Noodle Soup
- Crock Pot Lentil Soup
- Homemade Split Pea Soup Recipe
Leave us a comment below and let us know how close you think this copycat recipe is to the Zuppa Toscana you get at Olive Garden. Don’t forget to subscribe to our newsletter and follow us on social media so you can stay up to date on all of our latest recipes.
Zuppa Toscana Recipe
- 1 lb mild Italian sausage
- 2 large potatoes cut in half lengthwise, and then cut into 1/4" slices
- 3/4 cup onion diced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons chicken base
- 1 quart water
- 1/3 cup heavy whipping cream
- 2 cups kale leaves broken into bite sized pieces
Brown Italian sausage in large skillet over medium heat, stirring often to prevent burning, until cooked through.
While meat is browning, cut up potatoes, onions and garlic.
Add all ingredients except heavy whipping cream and kale to crock pot and set to low.
Allow to cook on low for 4-6 hours until potatoes are tender.
Add heavy whipping cream and garnish with kale.