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
- Cutting Board
Frequently Asked Questions
Zuppa Toscana is a broad Italian term that literally means “Tuscan Soup”. 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.
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