Learn how to make this Olive Garden copycat recipe for Zuppa Toscana soup in your Crock-Pot Express with this simple recipe. Italian sausage, potatoes, kale and cream create the perfect creamy Italian soup!
Pressure Cooker Zuppa Toscana Soup
Hand’s down my favorite soup at Olive Garden is their Zuppa Toscana soup. It has so much flavor and just is the perfect combination of hearty, creamy (without being TOO creamy), chunky and just right.
Sadly, the nearest Olive Garden restaurant is about a 3 hour drive from where I live so popping in for a bowl of soup is not really feasible. And to be honest if I am in the “big city”, I usually want to go to a locally owned restaurant and experience something new and different and not a big chain restaurant.
So, making my own Zuppa Toscana soup at home is 1,000 times better because I can have it any time I want, I can make it how I want, I don’t have to drive f.o.r.e.v.e.r., and it is way more frugal!
Make Zuppa Toscana Soup In Your Slow Cooker Too!
Don’t have a pressure cooker? Have no fear we have a recipe for Crock-Pot Zuppa Toscana Soup that you can make in a regular slow cooker too!
Want more Olive Garden Copycat Recipes To Serve With Your Soup?
- Olive Garden Breadsticks (from CookingClassy.com)
- Copycat Olive Garden Salad (from WhatsInThePan.com)
Both of these recipes are tried and true and go GREAT with this soup to round it out and make it a complete meal for dinner! So good! I highly recommend!
Equipment Needed For Crock-Pot Express Zuppa Toscana Soup Recipe:
- 6 Quart Crock-Pot Express
- Dry Measuring Spoons & Cups
- Liquid Measuring Cup
- Wooden Spoon
- Cutting Board
Frequently Asked Questions
Zuppa Toscana is a broad Italian term that literally means u0022Tuscan Soupu0022. Tuscany is a region in central Italy and a Tuscan soup can be just about any soup that comes from this area of Italy. However, Zuppa Toscana as we know it in this recipe is a soup made with Italian sausage, kale, potatoes and cream for a wonderfully rich and flavorful soup.
This recipe for Zuppa Toscana soup can be frozen. To freeze simply let the cooked soup cool down to room temperature and then ladle the soup into either freezer bags or containers. Write on or put a label on the bags or containers with the contents and the date and pop into the freezer where it will last for 4 to 6 months.
If you prefer to have your Zuppa Toscana soup thick and creamy and more like a chowder, simply whisk in 2 tablespoons of all-purpose flour into the heavy whipping cream. Let the soup sit a while in the hot pressure cooker and close the lid for a few minutes after whisking the cream into your soup at the end and your soup will thicken up nicely into a rich and creamy soup.
More Crock-Pot Express Soup Recipes To Try!
Crock-Pot Express Loaded Baked Potato Soup
Nothing says "comfort food" like a big hearty bowl of creamy Pressure Cooker Loaded Baked Potato Soup! Learn how to make this tasty soup in minutes in your electric pressure cooker!
Crock-Pot Express Tuscan Soup
Enjoy the taste of Tuscany with this Keto Diet friendly recipe for Pressure Cooker Tuscan Soup! Featuring Italian sausage, sun-dried tomatoes and spinach in a flavorful creamy broth!
Crock-Pot Express Easy Lasagna Soup
All the yummy flavors of lasagna in soup form. Pressure Cooker Easy Lasagna Soup features a rich tomato based broth with Italian sausage, broken lasagna noodles and three kinds of cheese!
Crock-Pot Express Stuffed Pepper Soup
Warm up to a bowl of healthy and Weight Watchers friendly Pressure Cooker Stuffed Pepper Soup today! This frugal & yummy recipe is sure to be a hit!
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Crock-Pot Express Zuppa Toscana Soup Recipe
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Pound Ground Mild Italian Sausage
- 1 Medium Red Onion (Peeled And Diced)
- 2 Tablespoons Minced Garlic
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Ground Cayenne Pepper
- 32 Ounces Vegetable Broth
- 3 Pounds Small Yellow Potatoes (Washed And Quartered)
- 4 Cups Chopped Kale
- 1 Cup Heavy Whipping Cream
- Set Crock-Pot Express on SAUTE and press START.
- Add the olive oil to the insert.
- When the insert is hot, add the ground sausage. Cook and crumble until the sausage is browned and cooked through.
- Add the diced red onion and cook for 2 to 3 minutes until the onion is softened.
- Add the minced garlic and cook for 1 additional minute.
- Add salt, pepper and cayenne pepper and stir.
- Add the vegetable broth and quartered potatoes to the insert and stir, making sure all of the potatoes are covered by the broth. If they are not, add enough water to cover the potatoes.
- Press the STOP button to turn off the sauté function.
- Place the lid on the Crock-Pot Express and twist to lock it into place, making sure the valve is set to sealing.
- Set the pressure cooker on MANUAL, HIGH PRESSURE for 5 minutes. Press start.
- The Crock-Pot Express will then take a few minutes to come to pressure and will the 5 minute timer will start once it has come to the correct pressure.
- When the time is up, let the pressure naturally release for 10 minutes.
- Carefully turn the valve to venting to release any remaining pressure.
- Remove lid from pressure cooker and set aside.
- Add in the chopped kale and heavy whipping cream. Stir until the kale is wilted.
- Ladle hot soup into bowls and top with shredded Parmesan cheese if desired and enjoy!
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