Copycat Olive Garden Zuppa Toscana (Crockpot Directions)
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The Real Food Dietitians · by Jessica Beacom★ 4.9

Copycat Olive Garden Zuppa Toscana (Crockpot Directions)

NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 42%
CARBS 24G31% OF CAL
3G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 14G42% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Italian soup with turkey sausage, potatoes, mushrooms, and kale in a savory broth. Hearty and warming, inspired by Olive Garden's popular Zuppa Toscana.

mainitaliansoupporkgluten free
View the full recipe on The Real Food Dietitians →

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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 4 garlic cloves, minced
  • 1 lb. small red or Yukon Gold potatoes, scrubbed clean and halved (or cut into 1-inch pieces if large)
  • 8 oz. button or cremini mushrooms, caps and stems sliced
  • 4 cups low-sodium chicken broth
  • 4 cups fresh kale, washed and torn into bite-sized pieces (1 small bunch)
  • ¾ cups half-and-half
  • 3 tablespoons cornstarch
  • Grated or shredded Parmesan cheese for serving
  • Optional: Chopped fresh parsley and red pepper flakes for garnish
PREP
20M
SODIUM
949MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.