• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Homemade Olive Garden Zuppa Toscana Soup

  • Recipe Submitted by on

Category: Dinner Party, Soups, Lunch/Snacks, Main Dish

 Ingredients List

  • 5 1/2 cups chicken broth (or 3 cans)
  • 2 cups whipping cream
  • 2-4 cups chopped kale
  • 2-3 potatoes sliced thin and quartered
  • 1 lb sweet Italian sausage
  • 2-3 shakes of red pepper flakes (or more if you like more of a kick)
  • salt and pepper (to taste)


Combine the chicken broth and heavy whipping cream in the crockpot.

Chop up kale into bite size pieces or, if you are like me, buy a bag of pre washed and chopped kale! I didn”™t really measure it but grabbed about 3 large handfuls. I would certainly suggest grabbing more than you think you need as it cooks down A LOT. I almost filled my crockpot to the top with kale and still felt I could have added more. Wash and cut up the potatoes with the skin on. I used 3 large potatoes and felt the soup ended up being too potato heavy. I would suggest 2 large or 3 small baking potatoes. Add both potatoes and kale to crockpot.

Brown the sausage and break apart into small chunks. Season with a touch of salt and pepper then add to crockpot.

Mix all ingredients together and add more salt and pepper for taste as well as a few shakes of red pepper flakes. I don”™t like things spicy but I didn”™t feel this made it spicy at all. It just gave it a much needed kick to cut the heaviness of the cream base.

Set your crockpot on high for 3-4 hours until the potatoes break apart easily with a fork.


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