BEST EVER ZUPPA TOSCANA – omarezepte24

I can still remember the first time I tasted Zuppa Toscana. It was a chilly autumn evening, and my friend Sarah had made a big pot of it in her slow cooker. The aroma alone was enough to make my mouth water, and that first spoonful? Pure comfort in a bowl! I knew right then I had to learn how to make it myself. Today, I’m sharing my tried-and-true method for making the most incredible Crockpot Zuppa Toscana that will warm you from the inside out!

Zuppa Toscana, meaning “Tuscan Soup,” is a hearty and flavorful soup that originated in Italy. The Olive Garden version is incredibly popular, but trust me, making it in your crockpot is even better! This recipe captures all the deliciousness of the restaurant version but with the ease and convenience of slow cooking. Get ready for a soup that’s packed with Italian sausage, potatoes, kale, and a creamy broth that will have everyone asking for seconds!

Why You’ll Love This Crockpot Zuppa Toscana

Before we dive into the recipe, let’s talk about why this Crockpot Zuppa Toscana is a total game-changer:

• Effortless: Dump and go! Seriously, most of the work is done by your slow cooker.
• Flavorful: The slow cooking process allows all the flavors to meld together beautifully, creating a depth of flavor you just can’t achieve on the stovetop.
• Customizable: Easily adapt the recipe to your preferences. Use different types of sausage, add more or less spice, or swap out the kale for spinach.
• Budget-Friendly: This soup is made with simple, affordable ingredients that you can easily find at your local grocery store.
• Perfect for Meal Prep: Make a big batch on Sunday and enjoy it all week long!

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this amazing Crockpot Zuppa Toscana. Don’t worry, it’s all pretty straightforward!

• Italian Sausage: I prefer using hot Italian sausage for a little kick, but mild or sweet Italian sausage works just as well. Make sure to remove the casings before cooking.
• Potatoes: Russet potatoes are my go-to for this soup, but Yukon gold or red potatoes would also be delicious. Peel and dice them into bite-sized pieces.
• Onion & Garlic: These aromatics are essential for building flavor. Dice the onion and mince the garlic.
• Chicken Broth: Use a good quality chicken broth for the best flavor. You can also use vegetable broth if you prefer.
• Kale: This leafy green adds a healthy dose of vitamins and a nice texture to the soup. Remove the tough stems and chop the kale into bite-sized pieces.
• Heavy Cream: This is what makes the soup so creamy and decadent. You can substitute with half-and-half for a lighter option.
• Red Pepper Flakes: Add a pinch for a touch of heat. Adjust the amount to your liking.
• Salt & Pepper: To taste, of course!

Step-by-Step Instructions: Making Your Zuppa Toscana in the Crockpot

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a delicious bowl of Crockpot Zuppa Toscana in no time.

1. Brown the Sausage: In a skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease. The sausage should be nicely browned and cooked through. This step adds a depth of flavor to the soup that you don’t want to skip!
2. Sauté the Onion and Garlic: Add the diced onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The onion should be translucent and the garlic should smell amazing!
3. Add Ingredients to the Crockpot: Transfer the browned sausage, sautéed onion and garlic to the crockpot. Add the diced potatoes, chicken broth, red pepper flakes, salt, and pepper. Make sure the potatoes are mostly submerged in the broth.
4. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender. The potatoes should be easily pierced with a fork.
5. Stir in the Kale: During the last 30 minutes of cooking, stir in the chopped kale. The kale will wilt down and become tender.
6. Add the Cream: Stir in the heavy cream just before serving. Be careful not to boil the soup after adding the cream, as it may curdle.
7. Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese, if desired. The soup should be creamy, flavorful, and perfectly comforting!

Success Tips for Perfect Crockpot Zuppa Toscana

Want to guarantee a perfect bowl of Zuppa Toscana every time? Here are my top tips:

• Don’t Skip the Browning Step: Browning the sausage and sautéing the onions and garlic are crucial for developing the soup’s flavor. It’s worth the extra few minutes!
• Use Good Quality Broth: The broth is the base of the soup, so choose a good quality one. Homemade broth is even better!
• Adjust the Spice Level: If you’re sensitive to spice, use mild Italian sausage and reduce the amount of red pepper flakes. If you like it hot, add more!
• Don’t Overcook the Potatoes: Overcooked potatoes will become mushy. Check them periodically during the cooking process to ensure they’re tender but not falling apart.
• Add the Cream Last: Adding the cream at the end prevents it from curdling and ensures a smooth, creamy texture.

Variations and Substitutions

One of the best things about this recipe is how easily it can be adapted to your preferences. Here are a few ideas to get you started:

• Vegetarian Zuppa Toscana: Substitute the Italian sausage with plant-based sausage or omit it altogether. Use vegetable broth instead of chicken broth.
• Spicy Zuppa Toscana: Use hot Italian sausage and add extra red pepper flakes or a pinch of cayenne pepper.
• Creamy Tomato Zuppa Toscana: Add a can of diced tomatoes (drained) to the crockpot along with the other ingredients.
• Zuppa Toscana with Spinach: Substitute the kale with fresh spinach. Add the spinach during the last 15 minutes of cooking.
• Lower-Fat Zuppa Toscana: Use half-and-half instead of heavy cream. You can also use turkey sausage instead of pork sausage.

Serving Suggestions

This Crockpot Zuppa Toscana is delicious on its own, but here are a few serving suggestions to make it even better:

• Grated Parmesan Cheese: A sprinkle of Parmesan cheese adds a salty, savory touch.
• Crusty Bread: Serve with a side of crusty bread for dipping.
• Garlic Bread: Take it up a notch with some homemade garlic bread.
• Side Salad: A simple green salad with a vinaigrette dressing is a refreshing complement to the rich soup.

Make-Ahead and Freezing Instructions

This soup is perfect for making ahead of time! You can prepare it entirely and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

To freeze, let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Note: The potatoes may become slightly softer after freezing and thawing, but the soup will still be delicious!

Other Delicious Soup Recipes to Try

If you love soup as much as I do, here are a few other recipes you might enjoy:

For a quick and easy weeknight meal, you can’t go wrong with Chicken Tortellini. It’s another dump-and-go recipe that’s packed with flavor. Or, if you’re craving something creamy and comforting, try my Broccoli Cheese Soup. It’s a classic for a reason! And for another Italian-inspired favorite, my Lasagna Soup is always a hit. It has all the flavors of lasagna in a cozy soup form. For a spicy and flavorful option, try White Chicken Chili. If you are looking for a hearty and comforting meal, Potato Soup is another great option. Lastly, for a classic and satisfying meal, try my Beef Stew. It’s the ultimate comfort food on a cold day.

Crockpot Zuppa Toscana Recipe

Here’s the full recipe for my delicious Crockpot Zuppa Toscana:

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 ½ pounds russet potatoes, peeled and diced
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bunch kale, stems removed and chopped
• 1 cup heavy cream
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Add the diced onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Transfer the browned sausage, sautéed onion and garlic to the crockpot. Add the diced potatoes, chicken broth, red pepper flakes, salt, and pepper.
4. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
5. During the last 30 minutes of cooking, stir in the chopped kale.
6. Stir in the heavy cream just before serving.
7. Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese, if desired.

Conclusion

And there you have it! My foolproof recipe for Crockpot Zuppa Toscana. I promise, this will become a family favorite. It’s so easy to make, incredibly flavorful, and perfect for those chilly nights when you need a comforting bowl of soup. So, grab your ingredients, dust off your crockpot, and get ready to enjoy the best Zuppa Toscana you’ve ever tasted! Happy cooking!