Name: Crockpot Zuppa Toscana: Italian Comfort
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
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

The secret to a truly effortless yet flavorful zuppa toscana lies in the slow cooker, allowing all the ingredients to meld beautifully without constant oversight. This zuppa toscana recipe brings the warmth and richness of the classic Italian soup right to your table, perfect for a comforting meal on a busy day. This method simplifies the traditional process, letting your crockpot do most of the work, while still achieving that signature creamy broth and tender components. It’s a fantastic option for anyone looking for a hearty, satisfying soup with minimal hands-on time.

⏱ Time: 75 min

👥 Servings: 6-8

📊 Level: Easy

🥗 18 ingredients

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

Cook Time 45

Total Time 1 15

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

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.

Pro tips

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.

This crockpot zuppa toscana offers a delightful way to enjoy a beloved classic with the convenience of slow cooking. Experiment with different greens or a touch of smoked paprika for a unique twist. Enjoy this comforting bowl!