Crock-Pot Express Zuppa Toscana Soup

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!

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
• Knife
• Cutting Board
• Ladle

Frequently Asked Questions

More Crock-Pot Express Recipes To Try!

• Crock-Pot Express Crock Loaded Mashed Potatoes + Video
• Pressure Cooker White Rice
• Crock-Pot Express Mexican Elote Corn Salad
• Pressure Cooker Pumpkin Mac N Cheese
• Crock-Pot Express Pumpkin Pie Oatmeal

Recipe Collections:

Print Recipe

Crock-Pot Express Zuppa Toscana Soup Recipe

You are going to love this Olive Garden copycat recipe for Zuppa Toscana soup made in your Crock-Pot Express (or other brand of electric pressure cooker). Ladle out a big bowl and serve with crusty Italian bread and a side salad for a great dinner or lunch any day of the week!

Print Recipe Crock-Pot Express Zuppa Toscana Soup Recipe You are going to love this Olive Garden copycat recipe for Zuppa Toscana soup made in your Crock-Pot Express (or other brand of electric pressure cooker). Ladle out a big bowl and serve with crusty Italian bread and a side salad for a great dinner or lunch any day of the week!

Rating	Votes: 4 Rating: 4.5 You: Rate this recipe!
Servings	6Servings
Prep Time	15Minutes
Cook Time	15Minutes

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Pound Ground Mild Italian Sausage
• 1 Medium Red Onion Peeled And Diced
• 2 Tablespoons Minced Garlic
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 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

Servings: Servings

Ingredients 2 Tablespoons Extra Virgin Olive Oil 1 Pound Ground Mild Italian Sausage 1 Medium Red Onion Peeled And Diced 2 Tablespoons Minced Garlic 1/2 Teaspoon Kosher Salt 1/2 Teaspoon Freshly Ground Black Pepper 1/4 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 Servings: Servings

Rating Votes: 4 Rating: 4.5 You: Rate this recipe! Servings 6Servings Prep Time 15Minutes Cook Time 15Minutes

Instructions

1. Set Crock-Pot Express on SAUTE and press START.
2. Add the olive oil to the insert.
3. When the insert is hot, add the ground sausage. Cook and crumble until the sausage is browned and cooked through.
4. Add the diced red onion and cook for 2 to 3 minutes until the onion is softened.
5. Add the minced garlic and cook for 1 additional minute.
6. Add salt, pepper and cayenne pepper and stir.
7. 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.
8. Press the STOP button to turn off the sauté function.
9. Place the lid on the Crock-Pot Express and twist to lock it into place, making sure the valve is set to sealing.
10. Set the pressure cooker on MANUAL, HIGH PRESSURE for 5 minutes. Press start.
11. 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.
12. When the time is up, let the pressure naturally release for 10 minutes.
13. Carefully turn the valve to venting to release any remaining pressure.
14. Remove lid from pressure cooker and set aside.
15. Add in the chopped kale and heavy whipping cream. Stir until the kale is wilted.
16. Ladle hot soup into bowls and top with shredded Parmesan cheese if desired and enjoy!

Nutrition Information

Calories: 600kcal, Total Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 93mg, Sodium: 1194mg, Potassium: 991mg, Carbohydrates: 51g, Dietary Fiber: 5g, Sugars: 8g, Protein: 20g, Vitamin A: 19%, Vitamin C: 6%, Calcium: 7%, Iron: 1%

If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.

Powered byWP Ultimate Recipe