Copycat Olive Garden Zuppa Toscana Soup {Crock Pot Friendly}

Copycat-OliveGarden-Zuppa-Tuscana-Soup

Hearing my husband say “THITH IS MY FAVORITE THOUP EVER” (with his mouth full of soup, clearly), was pretty satisfying. (And entertaining.) We don’t always share the same taste in food so although I knew I loved this soup, (as I was eating it right off the stove, oops)… I wasn’t sure if he would appreciate the deliciousness of it the way I did. BUT, he did. And there’s no way that anyone couldn’t! It’s definitely the best soup I’ve ever made, hands down. (Okay, other than my mom’s (best ever) split pea soup.)

If you don’t like spicy, you can definitely omit the spicy sausage and just use regular. But I loved the kick that this soup had!! This is my favorite soup to get at Olive Garden and at this point, I’m getting pretty good a mimicking their recipes! (Like their Salad Dressing and Breadsticks, I have those down!)  

It can be made on the stove or in the slow cooker. I chose the stove, so that I could eat it faster 😉 Bahahahaaaaa.

Since having our little baby girl three months ago, it’s harder to get out… I’m not confident enough to bring her to Olive Garden yet… so these copycat recipes will have to do! Luckily I honestly don’t think I could tell the difference between the two! You’ll see what I mean, you definitely need to try this one, it’s a keeper!

HUGE thanks to The Chunky Chef for this recipe, she’s my favorite food blogga evaaaa!

Copycat Olive Garden Zuppa Toscana Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 pound ground Hot Italian sausage
  • 1 medium russet potato, peeled and diced
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 32 oz. chicken stock
  • ½ bunch kale, de-stemmed and roughly chopped
  • 1 cup heavy cream
  • 2 Tablespoons flour
  • Salt and pepper, to taste
  • Pinch of red pepper flakes, optional
Instructions
  1. Brown the sausage in a large pot over medium heat.
  2. Grain any excess grease. Add the garlic, onions & potatoes, and stir to combine.
  3. Pour in the chicken stock, and cover the pot. Reduce heat to medium-low and let it simmer for about an hour, or until the potatoes are soft.
  4. Whisk together the heavy cream and flour until well combined. (It may be lumpy but the lumps disappear once mixed into the soup!)
  5. Pour the flour mixture and add the kale into the soup and increase heat to medium high, uncovered, for about 15 minutes or until the soup has thickened slightly.
  6. Season according to your taste (a pinch of pepper flakes are delicious in there), and serve!
Crock Pot Heating Instructions
  1. Follow same steps as above, however instead of simmering the soup for an hour, cover and cook on LOW for 5-6 hours or on HIGH for 3-4.
  2. Once the flour mixtued and kale is added, heat on HIGH for another 30 minutes.

Perfect recipe pairing: Homemade Ciabatta Bread! 😉