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Crockpot Zuppa Toscana: Italian Comfort - Zuppa Toscana: cook this hearty Olive Garden copycat in your slow cooker. Savory turkey, tender potatoes, and creamy b

Crockpot Zuppa Toscana: Italian Comfort

Zuppa Toscana: cook this hearty Olive Garden copycat in your slow cooker. Savory turkey, tender potatoes, and creamy broth, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ teaspoons dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¾ teaspoon fennel seeds, lightly crushed
  • 1 teaspoon fine salt
  • ¼ teaspoon black pepper
  • ⅛ – ¼ teaspoon red pepper flakes, plus more for serving
  • 2 teaspoons avocado oil or olive oil
  • 1 lb lean ground turkey (we recommend 93/7)
  • 1 large yellow onion, diced
  • 5 large potatoes, diced
  • 8 oz sliced mushrooms
  • 6 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 cup half-and-half
  • 4 cups chopped kale
  • Parmesan cheese, for garnish
  • Fresh parsley, for garnish

Method
 

  1. In a small bowl, mix together the Italian seasoning, oregano, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes. Set aside for later use.
  2. Place a large skillet over medium-high heat. Add the oil and swirl to coat. Add the ground turkey and break it up. Sprinkle with the seasoning mix and cook for 3 minutes, then add the onions and continue to cook for another 5-7 minutes or until the turkey is no longer pink and onions soften.
  3. Transfer the turkey mixture to the slow cooker. Add the diced potatoes, sliced mushrooms, and chicken broth; stir gently to combine.
  4. Place the lid on the slow cooker and cook for 6 hours on LOW (or 3 hours on HIGH) or until the potatoes are just tender. Increase the temperature setting to high.
  5. In a small bowl, whisk 2 tablespoons cornstarch into 1 cup half-and-half. Add this mixture to the slow cooker and stir. Replace the lid and allow the soup to cook for 30 minutes.
  6. Remove the lid and stir in 4 cups chopped kale. Replace the lid and cook for another 20-30 minutes, stirring occasionally.
  7. Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and additional red pepper flakes.
  8. Serve warm and enjoy your homemade Zuppa Toscana!

Notes

- For optimal flavor, ensure your ground turkey reaches an internal temperature of 165°F (74°C) before transferring to the slow cooker. This guarantees it's fully cooked and safe.
- If your soup seems too thin after the last step, whisk an additional tablespoon of cornstarch with a splash of water and stir it into the hot soup. Cook for another 15-20 minutes until thickened.
- Leftover zuppa toscana stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to adjust consistency.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.