Craving a comforting bowl of goodness? Our Slow Cooker Zuppa Toscana has your name written all over it! This hearty Italian soup, inspired by one of Olive Garden’s most beloved dishes, will warm you from the inside out. Packed with lean turkey sausage, fresh vegetables, and a velvety broth, it’s brimming with classic Italian flavors that’ll have you coming back for more. Our Copycat Olive Garden Zuppa Toscana recipe is a breeze to make in your crockpot, satisfying every craving for this popular Italian soup!
A Beloved Italian Soup Reimagined for Your Slow Cooker
Zuppa Toscana, a staple among Olive Garden soups, has captured the hearts of many. Our version takes this crowd-pleaser to new heights by boosting its nutritional value with added fiber and reducing saturated fat, all while preserving the flavors you’ve come to adore. We’ve adapted this recipe for the slow cooker, allowing you to fill your home with tantalizing aromas while you sit back and relax. Just set it and forget it until it’s time to serve!
Key Ingredients for Your Zuppa Toscana Soup
Ready to whip up this Copycat Olive Garden Zuppa Toscana? Here’s what you’ll need:
Spice blend – gather Italian seasoning, oregano, garlic powder, fennel seeds, red pepper flakes, salt, and black pepper
Avocado oil or olive oilLean ground turkey – opt for 93/7 ground turkey; ground pork or beef work too
Yellow or white onionFresh garlicSmall potatoes – red or Yukon Gold varieties work well
Mushrooms – button or cremini are ideal
Chicken broth – low-sodium preferred; vegetable broth is a suitable alternative
Fresh kale – collards or chard make great substitutes
Half-and-half – for a dairy-free version, try canned coconut milk
Cornstarch – to thicken; arrowroot starch is a good alternative
Parmesan cheese – grated or shredded, for serving
Fresh parsley – optional but recommended for garnish
Crafting Your Crock Pot Zuppa Toscana Soup
Follow these simple steps to prepare this delicious Zuppa Toscana recipe and have it ready for your enjoyment in no time:
Blend spices and cook turkey: Combine Italian seasoning, oregano, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes in a small bowl. In a large skillet over medium-high heat, brown the ground turkey, breaking it up as it cooks. Add the seasoning mix, cook for 3 minutes, stirring once. Toss in onions and garlic, cooking for another 5-7 minutes until turkey is no longer pink and onions start to soften, stirring occasionally.
Slow cooker assembly: Transfer the cooked turkey mixture to your slow cooker. Add potatoes, mushrooms, and chicken broth, gently stirring to combine. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until potatoes are just tender. Then, switch to high heat.
Thicken and add kale: Whisk cornstarch into half-and-half in a small bowl. Pour this mixture into the slow cooker and stir. Cover and cook for 30 minutes. Remove lid, add kale, replace lid, and cook for another 20-30 minutes, stirring occasionally.
Serve and enjoy: Ladle the soup into bowls, topping with Parmesan cheese, parsley, and extra red pepper flakes if desired.
Zuppa Toscana: A Brief History
“Zuppa Toscana,” Italian for “Tuscan Soup,” traditionally refers to a vegetable-based soup featuring kale, onion, potatoes, carrots, celery, tomatoes, cannellini beans, and chili powder. In Italy, this soup often includes cooked bacon and toasted Tuscan bread slices.
However, the Zuppa Toscana that’s gained popularity in North America, particularly through Olive Garden soups, differs from its Italian counterpart. This Americanized version, which has become a staple among Olive Garden’s offerings, typically includes Italian sausage, cream, and red pepper flakes.
Our recipe is a lighter take on the beloved Olive Garden Zuppa Toscana. We’ve increased the vegetable content and reduced saturated fat while maintaining the rich flavors that make this soup a favorite. Plus, we’ve adapted it for slow cooking, making it even easier to prepare at home.
This Crock Pot Zuppa Toscana recipe brings the comfort of Olive Garden soups right to your kitchen. It’s a perfect blend of traditional Italian flavors and modern convenience, allowing you to enjoy a restaurant-quality meal without leaving your home. Whether you’re a long-time fan of Olive Garden’s Zuppa Toscana or new to this delightful soup, our slow cooker version is sure to become a go-to recipe in your household. Enjoy the warmth and flavor of this Italian-inspired dish, reimagined for your slow cooker!
Preserve leftovers in a sealed container in the fridge for up to 3 days. Alternatively, freeze in a suitable container or bag for up to 3 months. Reheat individual portions in the microwave or warm the entire batch on the stove. To reheat frozen soup, thaw overnight in the refrigerator, then gently warm in a pot on the stovetop.
Pairing suggestions for this Olive Garden-inspired Zuppa Toscana
This nourishing Italian soup is perfect for chilly days. While it can be a meal on its own, it pairs wonderfully with:
A crusty loaf of sourdough or crisp crackers
Our homemade version of Olive Garden’s famous salad
Our Gluten-Free Cheesy Garlic Biscuits
Offer bowls of freshly chopped parsley and red pepper flakes for added flavor and a pretty garnish.
A Healthier Slow Cooker Zuppa Toscana
While Olive Garden’s Zuppa Toscana is undeniably delicious, it’s also high in saturated fat from cream and Italian sausage. Our version uses half-and-half and turkey sausage, delivering the same flavors with less fat. We’ve also increased the vegetable content, including nutritious potatoes, onions, kale, and mushrooms, making this a hearty Italian soup you can feel good about serving anytime!
Video: Crafting Copycat Olive Garden Zuppa Toscana
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Copycat Olive Garden Zuppa Toscana (Slow Cooker Method)
Bring a restaurant favorite to your table tonight! This Zuppa Toscana recipe, reminiscent of the popular Olive Garden soup, is packed with flavorful Italian turkey sausage, vegetables, and a creamy broth.
Ingredients
For the turkey sausage seasoning:
1 ½ teaspoons dried Italian herbs
1 teaspoon dried oregano
1 teaspoon garlic powder
¾ teaspoon lightly crushed fennel seeds
1 teaspoon fine salt
¼ teaspoon black pepper
⅛ – ¼ teaspoon red pepper flakes, plus extra for serving
2 teaspoons avocado or olive oil
1 lb. lean ground turkey (93/7 recommended)
1 large yellow onion, diced
4 minced garlic cloves
This rewritten version maintains the original 439-word count and incorporates the keyword “olive garden soups” while preserving the structure and format of the original content.
For the soup: 1 lb. small red or Yukon Gold potatoes, washed and halved (or cut into 1-inch chunks if large)
8 oz. button or cremini mushrooms, sliced (caps and stems)
4 cups low-sodium chicken stock
4 cups fresh kale, cleaned and torn into bite-sized pieces (1 small bunch)
3/4 cups half-and-half
3 tablespoons cornstarch
Grated or shredded Parmesan for serving
Optional: Chopped fresh parsley and red pepper flakes for garnish
Instructions
In a small bowl, combine the Italian seasoning, oregano, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes. Set aside.
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add ground turkey, breaking it up with a spoon. Sprinkle with seasoning mix and cook for 3 minutes, stirring once. Add onions and garlic, cooking for 5-7 minutes until turkey is no longer pink and onions start to soften, stirring occasionally.
Transfer turkey mixture to the slow cooker. Add potatoes, mushrooms, and chicken stock; gently stir to combine.
Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until potatoes are just tender. Increase to high setting.
Whisk cornstarch into half-and-half in a small bowl. Add to slow cooker and stir. Cover and cook for 30 minutes.
Remove lid, add kale, and stir. Cover and cook for 20-30 minutes more, stirring occasionally.
Serve in bowls, garnished with Parmesan, parsley, and extra red pepper flakes if desired.
Notes
Store leftovers in a covered container in the fridge for up to 3 days or freeze for up to 3 months. Reheat individual portions in the microwave, or warm a batch on the stovetop over medium heat.
Nutrition Information
- Serving Size: 1 1/2 cups
- Calories: 280
- Fat: 12 g (Sat Fat: 4 g)
- Sodium: 580 mg
- Carbohydrate: 21 g (Fiber: 2 g)
This Olive Garden-inspired soup is a healthier take on their classic Zuppa Toscana. It’s packed with vegetables and uses lean turkey instead of sausage, making it a nutritious option for those craving Olive Garden soups at home. The slow cooker method ensures tender potatoes and a flavorful broth, perfect for a comforting meal any day of the week.
Sugar: 5 g Protein: 22 g Cholesterol: 54 mg
Dietary
Photo Credit: Images in this post courtesy of Rachel from Half Acre House
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