zuppa toscana soup

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Crock Pot Zuppa Toscana

lb ground hot Italian sausage

garlic

onion

russet potato (diced)

salt (to taste)

black pepper (to taste)

chicken broth ((32 oz))

water (see recipe instructions)

kale (stems removed and torn into bite-sized pieces)

heavy whipping cream

parmesan cheese ((for topping))

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage &amp; veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn&#x27;t, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

https://embed.mediavine.com/videos/bpmqdvwca5bxeu4f562y

Crock Pot Zuppa Toscana! This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. An easy dinner for busy weekdays!

Zuppa Toscana is a flavorful soup comprised of sausage, bacon, potatoes, onion, garlic.. all things good, obviously! Skip the restaurant and make this Copy Cat Zuppa Toscana Soup Recipe instead!

Instant Pot Zuppa Toscana Soup

lb italian sausage (I

bacon

chicken broth

water

salt

tsp pepper

potatoes

bundle kale (chopped)

half & half (or heavy whipping cream)

salt and pepper

In bottom of Instant Pot, brown the sausage. Remove from pot when done with a slotted spoon, leaving grease in the pot.

Brown the bacon, remove bacon from Instant Pot and discard excess oil, keeping about 2 tbsp in the pot.

Add in the diced onion and miced garlic to the pot and sauté for 2 minutes.

Add the chicken broth, water, salt, pepper and potatoes.

Cook on manual high for 2 minute. Quick release the pressure.

Hit the saute button, add in your copped kale and sausage.

Once everything is boiling, stir in the half and half, bacon and season with salt and pepper to your liking.

This Whole30 Zuppa Toscana is a healthier copycat version of everyone’s favorite Olive Garden soup. Dairy-free, Paleo, and made with only real-food ingredients, this hearty soup is full of flavor and so simple to make. It’s perfect for a quick dinner and reheats well for an even easier lunch. This creamy and cozy Whole30 Zuppa Toscana Soup is sure to be your new favorite!

Whole30 Zuppa Toscana Soup (Dairy-Free, Paleo, + Low Carb Option)

Whole30 compliant bacon, diced

Whole30 compliant Italian sausage

onion, diced

garlic,

– 1 tsp red pepper flakes

Italian seasoning

(plus

black pepper (plus more to taste)

tbsp arrowroot starch

oz chicken broth

full-fat coconut milk

curly kale

Heat a large stockpot over medium heat. Once hot, add the diced bacon to a large stock pot and cook until crispy. Stirring occasionally.

When the bacon is crispy, remove it from the pot. Drain the bacon on paper towels and then set aside.

Remove all but two tablespoons of the bacon grease from the pot. Next add the Italian sausage to the pot. Brown the sausage and break it up as it cooks.

When the sausage is brown, add the diced onion, minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Let everything cook for a few minutes until the onions start to become tender, roughly five minutes.

Next sprinkle the arrowroot starch over the meat mixture and stir until well combined. Then, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 30 minutes, until the potatoes are tender.

When the potatoes are tender, add the coconut milk and kale to the pot. Simmer until the kale is wilted. Lastly, stir in the crisped bacon and then serve immediately. Enjoy!

My very picky 26 year old son loves this Olive Garden soup so I made it for him and dropped it off. He called me and said “I have to give credit where credit is due. I like this better than Olive Garden”. 

My son will go to any length to NOT compliment me, so this is a huge props to this recipe!🤣🤣

Love this. A little spice. Lots of flavor. Filling, healthy and perfect for chilly weather.

This is my husband's favorite meal now! He's pretty picky and quite the cook himself, so it's high praise that he loves this soup so much he requests it almost every week.

Seriously delicious! I wanted more liquid so added a few cups of water then upped the spices. Will definitely be adding this to the rotation!

So good! I did turkey sausage because that’s what the store had and it turned out amazing.  A real crowd pleaser with my friends.

this looks so good, do you have any recommendations for using a different kind of meat that also goes well? Thank You!

This soup is absolutely perfect. I made it with cauliflower (instead of potatoes) and coconut milk. I only got one serving before my boyfriend gobbled the remainder!!! Definitely added into the permanent rotation.

Better than Olive Garden! Love that it’s a little thicker than others I have tried!

Such a great recipe. We made it with Swiss chard instead of kale, because that's what was on hand, and it was delicious! Perfect soup for a cozy winter night at home.

This soup is so good!! My husband doesn’t like kale so I subbed spinach. This soup is a new regular!

Made this to eat for lunch all week.  It’s the perfect recipe for chilly weather.  It’s delicious, flavorful, filling and I don’t miss the dairy.

So good! I made it with spinach instead of kale because it’s what we had and will be making again 😍😍

This recipe is delicious and reheats really well! My husband said it is his new favorite. This is definitely a weekly staple!

This is a staple - I make it all the time! I usually either ditch the bacon and it’s still amazing.

Oh, my goodness! This hearty soup was out of this world delicious! Look forward to making again this winter.

So easy, filling and delicious!!  It has been a great addition to the lunch rotation.

I’ve used a different whole30 zuppa toscana recipe and this one turned out so much better!

Also, I made mine in the instant pot. After adding broth and potatoes sealed at high pressure for 10 mins. Released steam then added kale and coconut milk. Perfect!

This was so good! The liquid is so flavorful. I loved mixing cauliflower and potatoes, and adding lemon to the bowl!

This is so so good. My husband LOVED it. So flavorful, hearty, and comforting. My only call-out would be that it was on the saltier side - next time I would start w/ 1 tsp of salt and then season a bit more to taste if needed. I also diced my potatoes a bit small (~1/2- 3/4") so they were already tender around the 20-minute mark. Will definitely be making this one again and again!

This soup was delicious. It was so hearty and so filling. I was nervous about using coconut milk. I’m not a huge fan of its taste and was worried about the sweetness in this soup. I used it anyway and I’m so glad I did! My husband had no clue the soup was dairy free!!

This soup is delicious! Flavour is perfectly balanced, the kale is scrumptious, and the broth is the perfect thickness. This has been added to our monthly rotation!

Absolutely loved it! My wife loved it, and she's not a soup person lol, but she said I could make it whenever because it was that good!

This soup was wonderful! The whole family loved it and the recipe is perfect as written.

This was DELICIOUS and made great lunch leftovers too!  I have loved every recipe I've made of yours-- thank you!

This soup was delicious and so easy to make! I added cilantro to the recipe because it’s my fav and it exceeded my expectations. I will be trying more of the “things” soon!

Delicious!! I skipped the bacon and subbed spinach for kale and it still came out great!! I loved how creamy and thick it was - perfect for the cold winter week ahead. Thank you!!!!

This soup is so rich, so hearty, so delicious! Perfect for these winter months, and no worry about lactose intolerance with this one. Telling all my friends!

This soup was delicious!  So flavorful.  And easy, once I got everything prepped.  I couldn't find Whole30 compliant Italian sausage, so I used ground pork and added spices.  It was still dang good.  This is the first time I've been excited to have leftover soup for lunch.

This was so good! I was surprised at how creamy and flavorful it was with clean ingredients. Even the kids liked it! Will definitely make again.

Great recipe! It’s so nice being able to come to a website that regularly posts gluten free/dairy free recipes. Accidentally bought low fat coconut milk from the store, but the recipe still turned out well. Had it with some gluten free biscuits and will definitely be making this again!

Can't wait to make this.....My FAVORITE soup!

This soup was absolutely amazing!!! Really easy to make and I can’t wait to make it again!

This was very filling, flavorful and rich in flavor. I added an extra cup of broth to make a larger quantity. This would be perfect soup for a cold winter dinner! Thank you for another great recipe!

I made this tonight, and it didn’t disappoint!  It is SO delicious, and it’s the perfect comfort food soup for a rainy night in Atlanta.  I already can’t wait for leftovers tomorrow!

This is by far the BEST zuppa toscana I've ever had! It's become a staple in our home and I'm asked to make it several times a month! You don't even miss the cream or cheese. Trust me, you have to make this!

This recipe's become a go-to for me when I'm craving soup! I love the combo of coconut milk and starch to do a little thickening without getting a coconut flavor. Plus, it's filling and pretty easy to throw together. Highly recommend! :)

https://content.jwplatform.com/videos/UBUeZ2gc.mp4

Whole30 Zuppa Toscana Soup

Zuppa Toscana is an easy Italian soup filled with sausage, potatoes, and greens, with a rich, creamy broth.

Zuppa Toscana

Italian sausage

bacon (diced)

kale (chopped, or fresh spinach)

chicken broth (low sodium)

garlic (minced)

red peppers ((optional))

heavy cream

salt & pepper

In a large soup pot or dutch oven, cook bacon medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Set aside.

Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.

Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.

Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.

Stir in heavy cream and pepper and let simmer 1 minute.  Taste and season with salt &amp; pepper if desired.

Garnish with bacon.

Olive Garden Copycat Zuppa Toscana Soup is so easy to make in a crock pot. This recipe is packed full of all the same flavors like sausage, potatoes, and kale. Made extra rich and creamy from the heavy cream. If you love Olive Garden Zuppa Toscana Soup than you will love this Copycat recipe.

Crock Pot Zuppa Toscana Soup Recipe

oz mild Italian Sausage (sliced)

red pepper flakes

black pepper

kale

Parmesan cheese

Sauté

In a skillet sauté the sausage until browned. Place the cooked sausage into a slow cooker.

Cook and Drain

In the same skillet cook the bacon until crispy.  Drain the bacon on a paper towel. Remove 1/2 cup of the bacon and put the remaining bacon into the crock pot.

In the same pan cook the onion until translucent, about 4 minutes. Add the garlic and toss with the onion for 1 minute. Pour the onion and garlic into the crock pot scraping all the bits into the crock pot.

Season

Add the potatoes, red pepper, salt, pepper, chicken broth and water to the crock pot.

Cook

After 4 hours add the heavy cream and kale to the crock pot and mix well.

Heat

Cook another 30 minutes or until the kale is tender.

Serve

Serve each bowl with grated Parmesan cheese and a sprinkle of the reserved bacon.

Zuppa Toscana is a creamy, hearty soup loaded with bacon, sausage, potato and kale. This one pot Zuppa Toscana soup recipe comes together quickly and is so filling and delicious - sure to be a hit with the whole family!

spicy Italian sausage

chicken broth (low-sodium)

water (3 cups)

russet potatoes (medium, thinly sliced)

red pepper flakes (optional)

salt and pepper (optional)

Brown sausage,

Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.

Cook bacon.

Cut bacon into small pieces. Add bacon to pot and cook until crispy.

Add onion.

Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.

Add garlic,

Stir in minced garlic and cook for 1 minute, stirring frequently.

Add liquid and seasoning.

Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.

Add potatoes.

Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.

Cook until tender.

Continue cooking until potatoes are tender, about 10 minutes.

Add kale.

Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed.

Add cream.

Stir in the heavy cream and let heat through.

Serve.

Ladle the soup into bowls and serve with Parmesan cheese on top.

I want you to know, I have been using this recipe for many moons now, and I think it's better than the Olive Garden version! My family loves it. I do a few adjustments for our tastes, but your recipe makes it very easy to do so. Thank you so much!

I’ve never had this soup at the restaurant but my wife has. I’ll agree with prior comment to drain excess bacon grease. I substituted spinach for the kale. My wife absolutely loved it and said it was better than the one she’d had at OG.  GREAT recipe!  Thank you for posting this!

Holy wha!?! I am over the moon about this recipe! I worked at The Olive Garden and had more than my fair share of Zuppa and breadsticks while I was employed... this recipe is OUTSTANDING and I made a double batch to feed nieces,  nephews, and in laws along with family of three. I used half hot Italian sausage and half sweet Italian sausage and it is mindblowinging perfect! Thank you so much!♡♡♡♡♡

I am not a soup person but I have made homemade chicken soup, and this recipe Tuscana Soup.  It is delicious and I will be making it again soon.

My family loves this recipe. I've never had the soup at Olive Garden so I don't know how it compares. But it is a fantastic soup and you definitely need to try it.

Thank you so very much for this recipe. It was absolutely wonderful...followed it exactly except for cutting it in half for single person (but still leftovers). I honestly think this was even better than I remember of the one in the restaurant. It was just marvelous and love one pot dishes especially. I just took my time and enjoyed every bite...and the parm on top after dishing it up was great. Tried to leave a pic but couldn't find a way to, but thanks again :)

Finally made this recipe last night. Going into fall here and plan to make more soup for those cold nights. I would say that this is even better than Olive Garden’s version!! I ended up making only slight modifications. First I simmered the soup quite a bit longer waiting on company to arrive, still adding the kale and the cream minutes before serving. The only recommendation I would make is to skim some of the fat prior to adding the onions and garlic. Other than that, this is an awesome recipe that I’ll certainly be making again!  Thank you.

I have made this soup many time and it is outstanding! Thank you for a great recipe!

Exactly like Olive Garden ( maybe even better) I like my soup soupy so I did add a little more chicken broth! Best ever!

Wow! Perfectly delicious! Made this and the family ate it until gone. My fiancee is already requesting I make this soup again. Followed recipe exactly and perfect. Thank you for sharing it with us. I'm off to look for my next project from your menu.

https://content.jwplatform.com/videos/mQQbFssv.mp4

The whole family will love this copycat One Pot Olive Garden Zuppa Toscana Soup!
Comfort food at it’s best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling!

Zuppa Toscana Soup (Olive Garden Soup Recipe)

Your family will love this Italian-Inspired Creamy Instant Pot Zuppa Toscana!&nbsp;Super easy to make Pressure Cooker Sausage Kale Potato Soup packed with deliciously savory-umami flavors.

Instant Pot Zuppa Toscana

(505 grams) Italian sausage with basil (, cut to 0.5 inch thick)

(220 grams) bacon (, chopped)

½ - 1 bunch (150 - 300 grams) kale

(250 grams) large onion (, chopped)

(820 grams) russet potatoes (,

(16 grams) garlic cloves (, minced)

(1L) unsalted chicken stock

dried thymes

(250 milliliters) heavy cream

Salt and black pepper

fish sauce

For spicy: ½ teaspoon red pepper flakes

Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.

Brown Sausages &amp; Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes.&nbsp;Then add chopped onions and saute for 3 minutes. Add in minced garlic &amp; a pinch of dried thyme.&nbsp;Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.

Add Kale &amp; Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes.&nbsp;Add in 1 cup (250ml) heavy cream or half &amp; half, then turn off the heat once the soup starts to simmer.

Add in Bacon &amp; Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve &amp; Enjoy this creamilious&nbsp;Zuppa Toscana!~ :)

This was so good.  Made it exactly as-is. Next time I may sneak in some veggies, like carrots or tomatoes. Served it day 1 as a bowl with Italian garlic bread, day two as a side to Italian sausage and peppers. 
P.S. My favorite thing about Amy + Jacky recipes is that I know I can 100% trust everything to be perfect. Thank you! I wish yall had a cooking show!

Just awesome! Love all your recipes &amp; as well as adding fish sauce to recipes to help with Unami flavor! I have an InstantPot IP Lux, not in your list for some reason!

We’re still in the middle of a winter storm with freezing rain on its way. Thankfully we have electricity and a nice hot bowl of Zuppa Toscana soup. This version has cauliflower instead of potatoes so it’s keto friendly ❤️

Delicious &amp; simple ... substituted Italian chicken sausage with kale &amp; it was perfect.

Zuppa Toscana with spicy Italian sausage and added cauliflower ❤️ It’s been a while since I’ve made this soup, one of our favorites 🥰

We love this recipe and have been waiting for it to cool down some in our neck of the woods before making it for the first time this fall, but we can't wait any longer! Doing it today, out of potato, and not feeling the store, so subbing cannellini beans. We appreciate and agree with Adam's notes and we do the same!

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Whole30 Zuppa Toscana Soup (Dairy-F...

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