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Zuppa Toscana

Crockpot Zuppa Toscana tastes just like Olive Garden! You will love this slow cooker recipe!

Zuppa Tuscana is the perfect copycat of the Olive Garden classic. You are going to love this Copycat version that you make in the crockpot. This recipe makes a great easy freeze slow cooker recipe. At first, I wasn’t sure I would like it because I have never eaten it at Olive Garden.

Zuppa Tuscana:

I thought why not give it a shot! This slow cooker soup recipe is beyond amazing and only requires a few ingredients! That’s a win for me. It is perfect on an Autumn or Winter Day.

Simply combine the Southern Hash browns, browned Italian Sausage, chicken broth, chopped kale, red pepper flakes, frozen diced onions and minced garlic in the crockpot. Stir well and place lid on. Cook on high for 3 hours or low for 6-8 In the last 30 minutes add evaporated milk or cream, stir and put lid back on.

I like to serve Zuppa Toscana Soup with a salad and garlic bread sticks. Now you can make this Olive Garden copycat version at home for a fraction of the cost.  This is a delicious soup that the entire family will love!  In fact they will soon be begging you to make it again!

Crockpot Zuppa Toscana Soup tastes just like Olive Garden! You will love this slow cooker recipe!

Easy-Freeze Slow Cooker Directions:

Combine frozen hash browns, uncooked Italian sausage, kale, red pepper flakes, frozen onions and garlic into a freezer bag. When you are ready to cook thaw overnight in the refrigerator.  Add chicken broth and cook on high for 3 hours or low for 6-8 hours.  In the last 30 minutes add evaporated milk or cream, stir and put lid back on.

Crockpot Zuppa Toscana tastes just like Olive Garden! You will love this slow cooker recipe!

Crockpot Zuppa Toscana ~ Copycat Olive Garden

Print Recipe
Prep Time:5 mins
Cook Time:6 mins
Total Time:11 mins

Ingredients

  • 1/2 a bag of frozen shredded Hash browns 30 oz bag
  • 1 lb of browned Italian Sausage
  • 5 1/2 cups of chicken broth
  • 2 c of chopped kale
  • 1/2 tsp. of red pepper flakes more if you like it spicy
  • 1/2 - 1 c of frozen diced onions
  • 2 tsp of minced garlic
  • 1/2 c of evaporated milk or cream

Instructions

  • Combine the Southern Hash browns, browned Italian Sausage, chicken broth, chopped kale, red pepper flakes, frozen diced onions and minced garlic in the crockpot.
  • Stir well and place lid on.
  • Cook on high for 3 hours or low for 6-8
  • In the last 30 minutes add evaporated milk or cream, stir and put lid back on.
  • Serve and enjoy!
Servings: 6 -8
Author: Melissa Jennings

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23 Comments

  1. I have been looking for this type of OG recipe forever and you made it crockpot friendly! I am in heaven and can’t wait to try it, thanks.

  2. 5 stars
    This recipe is fantastic!! My husband and I love the Olive Garden soups, and the Zuppa Tuscana is my absolute favorite. We made this recipe yesterday and added some red pepper flakes while browning the sausage, and added 2t more red pepper flakes when combining it all in the crock pot. Everything else we followed exactly.
    It turned out AMAZING. Exactly like the Olive Garden’s version!! About an hour after eating my husband said “I wish I were hungry so I could eat more of the soup!!”
    I shared this site with all my family, and highly recommend this! I can’t give it enough praise 🙂 🙂 Thank you so much for sharing this fantastic, EASY and delicious recipe!!!

  3. Hey! Love this post! Just wanted you to know that you’re being featured at the Pin It Party on mysnippetsofinspiration.com tonight! Have a good night!

  4. 5 stars
    WOW! A new family favorite! I doubled the recipe, as I usually do, because of teenagers. I have to say…is it possible that your recipe has a tiny little typo? Should that read two TEASPOONS of minced garlic and not two TABLESPOONS? We all LOVE garlic here, and the soup was still fabulous…but my word, it was positively spicy with the garlic! When I tasted it cold(the next day) it no doubt tasted just like the soup it is based on…but was hidden behind the garlic. Again…we love garlic, but I wonder…..

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