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Slow cooker zuppa toscana soup in white bowl topped with shaved Parmesan cheese

Copycat Olive Garden Zuppa Toscana (Crockpot Directions)

A favorite hearty Italian soup can be on your table tonight! Filled with flavorful Italian turkey sausage, veggies, and a delicious creamy broth, this Zuppa Toscana recipe is reminiscent of the popular Olive Garden soup. 

Prep: 20 minsCook: 7 hours (on low) or 4 hours (on high)Total: 7 hours, 20 mins OR 4 hours, 20 mins
Servings: 6 servings 1x

Ingredients

For the ground turkey sausage: 

  • 1 ½ teaspoons dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¾ teaspoon fennel seeds, lightly crushed
  • 1 teaspoon fine salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes, plus more for serving
  • 2 teaspoons avocado oil or olive oil
  • 1 lb. lean ground turkey (we recommend 93/7)
  • 1 large yellow onion, diced 
  • 4 garlic cloves, minced

For the soup: 

  • 1 lb. small red or Yukon Gold potatoes, scrubbed clean and halved (or cut into 1-inch pieces if large)
  • 8 oz. button or cremini mushrooms, caps and stems sliced
  • 4 cups low-sodium chicken broth
  • 4 cups fresh kale, washed and torn into bite-sized pieces (1 small bunch)
  • ¾ cups half-and-half
  • 3 tablespoons cornstarch
  • Grated or shredded Parmesan cheese for serving
  • Optional: Chopped fresh parsley and red pepper flakes for garnish

Instructions

  1. In a small bowl, mix together the Italian seasoning, oregano, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes. Set aside.
  2. Place a large skillet over medium-high heat. When the skillet is hot, add the oil and swirl the pan to coat. Add the ground turkey to the skillet and use a spoon or spatula to break it up. Sprinkle with the seasoning mix and cook for 3 minutes, stirring once, then add the onions and garlic and continue to cook for another 5-7 minutes or until the turkey is no longer pink and the onions just start to soften, stirring occasionally.
  3. Transfer the turkey mixture to the slow cooker. Add the potatoes, mushrooms, and chicken broth; stir gently to combine. 
  4. Place the lid on the slow cooker and cook for 6 hours on LOW (or 3 hours on HIGH) or until the potatoes are just tender. Increase the temperature setting to high. 
  5. In a small bowl or glass measuring cup, whisk the cornstarch into the half and half. Add the half-and-half to the slow cooker and stir. Replace the lid and allow the soup to cook for 30 minutes. 
  6. Remove the lid and stir in the kale. Replace the lid and cook for another 20-30 minutes stirring occasionally.
  7. Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and additional red pepper flakes.

Notes

Store leftovers in a covered container in the refrigerator for up to 3 days or store in the freezer for up to 3 months. Reheat thawed leftovers in individual portions in the microwave, or reheat a batch in a pot or Dutch oven over medium heat on the stovetop. 

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
  • Sugar: 5 g)
  • Protein: 22 g
  • Cholesterol: 54 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom

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