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.
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
Instructions
- 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.
- 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.
- Transfer the turkey mixture to the slow cooker. Add the diced potatoes, sliced mushrooms, and chicken broth; stir gently to combine.
- 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.
- 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.
- Remove the lid and stir in 4 cups chopped kale. Replace the lid and cook for another 20-30 minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and additional red pepper flakes.
- 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.
- 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.