Olive Garden Zuppa Toscana Copycat Recipe (Crock Pot or Stove)



I have made this on the stove and in the crock pot and I really enjoyed it.  I mashed the potatoes just a bit with a potato masher before adding in the cream and kale.  While this isn't necessary, I like to have potato pieces of different sizes for texture.

I believe Olive Garden uses Russet Potatoes and Italian Sausage for this soup in the restaurant. However, you can modify this recipe based on what you have available or for your dietary needs.  You could swap out the Italian Sausage for turkey sausage or you can leave the cream out completely.  You could also swap out the kale for spinach. 

Makes 8 Servings

Ingredients:
1 pound of cooked Italian sausage links; browned and drained
Approx. 3 cups of potatoes (skin on)  sliced or cubed
(1) 32 ounce container of chicken broth                  
3/4 cup chopped yellow onion
2 minced garlic cloves
1/4 teaspoon of black pepper
2 cups kale - washed, dried, and finely shredded
1/2 cup of heavy whipping cream


Crock Pot Directions:
(1) Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until fully cooked). Cut links in half lengthwise, then dice into 1/2-inch slices.
(2) Place cooked Italian sausage, chicken broth, garlic, potatoes, onion and pepper in slow cooker.
(3) Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft.
(4) Optional: Mash the potatoes a bit with a potato masher for texture.
(5)  Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes.
(6) Add whipping cream and serve.  


Stove Directions:
(1) Brown the sausage in a pan or cook it in a preheated 300 degree oven on a sheet pan for 25 minutes (or until cooked). Cut links in half lengthwise, then dice into 1/2-inch slices.               
(2) Place onions and garlic in a large saucepan with a teaspoon of oil or non-stick spray and cook over medium heat until tender.
(3) Add chicken broth, sausage, potatoes and pepper.  Simmer 15 minutes or until potatoes are cooked.     
(4) Optional: Mash the potatoes a bit with a potato masher for texture.          
(5) Add sausage, kale, and cream. Simmer 4 minutes and serve. 

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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

6 comments:

  1. I have been looking for this recipe thank you for posting this.

    ReplyDelete
  2. Thanks so much for stopping by my site! I posted a reply to your comment at http://livingfromscratch1.blogspot.com/2010/07/crock-pot-hot-process-soap-lots-of-pics.html
    that I hope you will find useful, but if you have any more questions, feel free to email me at scratchliving@atlanticbb.net

    ReplyDelete
  3. loved this recipe thank you

    ReplyDelete
  4. Thanks for the feedback!

    ReplyDelete
  5. Hi,

    I am excited to make this today. This in my favorite soup from Olive Garden, and I always wanted to reproduce it!! I am cooking it in the crock pot, but I am cooking it on low for about 8 hours, and turning it up to high when I put the kale in. What do you think? This is similar to a loaded baked potato soup that I make in the crock pot. The only difference is that I put shredded chedder cheese in with the heavy cream instead of the kale, and I omit the sausage (Of course!!)
    Thanks for sharing!!

    ReplyDelete
    Replies
    1. I have never tried it with the longer cook time. The Kale should wither nicely even in the "low" setting. I hope it works well!!

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Olive Garden Zuppa Toscana Copycat Recipe (Crock Pot or Stove)



I have made this on the stove and in the crock pot and I really enjoyed it.  I mashed the potatoes just a bit with a potato masher before adding in the cream and kale.  While this isn't necessary, I like to have potato pieces of different sizes for texture.

I believe Olive Garden uses Russet Potatoes and Italian Sausage for this soup in the restaurant. However, you can modify this recipe based on what you have available or for your dietary needs.  You could swap out the Italian Sausage for turkey sausage or you can leave the cream out completely.  You could also swap out the kale for spinach. 

Makes 8 Servings

Ingredients:
1 pound of cooked Italian sausage links; browned and drained
Approx. 3 cups of potatoes (skin on)  sliced or cubed
(1) 32 ounce container of chicken broth                  
3/4 cup chopped yellow onion
2 minced garlic cloves
1/4 teaspoon of black pepper
2 cups kale - washed, dried, and finely shredded
1/2 cup of heavy whipping cream


Crock Pot Directions:
(1) Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until fully cooked). Cut links in half lengthwise, then dice into 1/2-inch slices.
(2) Place cooked Italian sausage, chicken broth, garlic, potatoes, onion and pepper in slow cooker.
(3) Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft.
(4) Optional: Mash the potatoes a bit with a potato masher for texture.
(5)  Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes.
(6) Add whipping cream and serve.  


Stove Directions:
(1) Brown the sausage in a pan or cook it in a preheated 300 degree oven on a sheet pan for 25 minutes (or until cooked). Cut links in half lengthwise, then dice into 1/2-inch slices.               
(2) Place onions and garlic in a large saucepan with a teaspoon of oil or non-stick spray and cook over medium heat until tender.
(3) Add chicken broth, sausage, potatoes and pepper.  Simmer 15 minutes or until potatoes are cooked.     
(4) Optional: Mash the potatoes a bit with a potato masher for texture.          
(5) Add sausage, kale, and cream. Simmer 4 minutes and serve. 

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

6 comments:

  1. I have been looking for this recipe thank you for posting this.

    ReplyDelete
  2. Thanks so much for stopping by my site! I posted a reply to your comment at http://livingfromscratch1.blogspot.com/2010/07/crock-pot-hot-process-soap-lots-of-pics.html
    that I hope you will find useful, but if you have any more questions, feel free to email me at scratchliving@atlanticbb.net

    ReplyDelete
  3. loved this recipe thank you

    ReplyDelete
  4. Thanks for the feedback!

    ReplyDelete
  5. Hi,

    I am excited to make this today. This in my favorite soup from Olive Garden, and I always wanted to reproduce it!! I am cooking it in the crock pot, but I am cooking it on low for about 8 hours, and turning it up to high when I put the kale in. What do you think? This is similar to a loaded baked potato soup that I make in the crock pot. The only difference is that I put shredded chedder cheese in with the heavy cream instead of the kale, and I omit the sausage (Of course!!)
    Thanks for sharing!!

    ReplyDelete
    Replies
    1. I have never tried it with the longer cook time. The Kale should wither nicely even in the "low" setting. I hope it works well!!

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine