Crock Pot Zuppa Toscana with Gnocchi is a comforting, creamy Italian-inspired soup that blends cozy flavors with hearty textures. Swap the potatoes with gnocchi for an unexpected twist.
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To be honest, I’m not the biggest fan of Olive Garden’s Zuppa Toscana. To me, the broth could be creamier and I personally prefer the soft gnocchi to chopped potatoes. I love this version because the broth is thicker and it just tastes so fresh!
It’s the perfect soup and salad combination. Need an easy salad? Try this Side Salad with Lemony Vinaigrette, Columbia Restaurant’s 1905 Salad, or Air Fryer Parmesan Crusted Chicken Caesar Salad.
I will, however, take all the breadsticks I can get!
This soup features tender potato gnocchi in place of traditional sliced potatoes, adding a pillowy softness that soaks up all the rich, savory broth. Crumbled sausage brings just the right amount of spice. (Use breakfast sausage or Italian sausage for a kick)
Fresh kale adds a pop of green and a bit of texture, perfectly balancing the richness of the cream and broth.
Finish this dish with a sprinkle of Parmesan, this crock pot recipe is everything you crave in a cozy soup—easy, delicious, and family friendly. It’s the perfect soup to add to your slow cooker repertoire.
What is Gnocchi?
I’m using shelf-stable potato gnocchi. Shelf-stable gnocchi is a convenient pantry staple that can be used in so many recipes. It’s made from potato and flour, formed into soft little dumplings.
Unlike fresh or frozen gnocchi, this version is packaged in vacuum-sealed plastic and doesn’t require refrigeration until opened. You’ll typically find it in the pasta aisle, usually on a higher shelf and it has a long shelf life—perfect for last-minute dinners. I always keep a couple of packages on hand.
Once cooked, it’s tender and chewy with a pillowy texture that goes well with sauces, soups, and easy dinners. It’s a super quick-cooking option, too—ready in just a few minutes, making it a weeknight lifesaver!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 5-7 Quart Crock Pot
- 1 lb. sausage– Italian, sweet or breakfast sausage works, whichever you like best. I’m using breakfast sausage.
- 1 yellow or Vidalia onion, diced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups chicken stock– or use vegetable broth
- 1/2 cup grated Parmesan cheese– plus more for serving
- Seasonings– salt, pepper, Italian seasoning
- 1 cup heavy cream– for richness. To make this soup less rich, use regular milk. I don’t recommend almond milk, it will make the soup too sweet.
- 2 tbsp cornstarch– to thicken the broth
- 1 lb. potato gnocchi
- 2 cups kale, chopped small or sliced into ribbons
How To Make It
Start by browning the sausage and onion in a large pan over medium heat. This takes about 10 minutes—just long enough for everything to get golden, delicious, and cooked through. Don’t forget a little salt and pepper for seasoning as it sizzles.
Once it’s nice and browned, scoop the sausage and onions into your crock pot.
Now for the good stuff: stir in the celery, garlic, chicken stock, Parmesan cheese, Italian seasoning, and another pinch of salt and pepper. Give it all a good mix, pop the lid on, and let it cook on low for 2 hours or high for 1 hour—whatever works for your schedule.
Next up: creamy magic. Whisk the cornstarch into the heavy cream until it’s smooth, then pour that into the crock pot and give it a stir. Add in the gnocchi (no need to pre-cook it!), and let everything simmer for another 30 minutes on low.
While that’s doing its thing, prep your kale. Strip out the stems and chop the leaves into bite-sized pieces or thin strips—however you like it.
Stir the kale into the soup and let it cook for one final 30 minutes, or until it’s perfectly wilted.
Give it a taste and adjust the seasoning if needed. Then ladle it up, sprinkle on a little extra Parmesan, and enjoy every warm, comforting bite!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
💡 Tips & Tricks
This cozy soup is already packed with flavor, but these simple tips will help you take it to the next level. Here’s how to make sure it turns out perfect every time:
🔥 Brown the Sausage First
It might seem like an extra step, but don’t skip it! Browning the sausage before adding it to the crock pot adds rich, savory flavor and helps reduce excess grease in the soup.
🥔 Use Shelf-Stable Gnocchi
You’ll usually find this type in the pasta aisle, and it’s a total time-saver. It holds up well in the slow cooker and keeps its tender, pillowy texture without falling apart. If you prefer, use diced potatoes in the soup- just add them at the beginning of slow cooking.
🧀 Don’t Forget the Parmesan
A generous handful of grated Parmesan stirred into the broth adds a salty depth that makes everything taste better. Bonus points if you toss in a Parmesan rind while it cooks—just remember to remove it before serving!
🥄 Add Cream & Cornstarch at the End
Wait until the final stretch of cooking to stir in the heavy cream and cornstarch. This helps the soup thicken perfectly without curdling or separating.
🥬 Stir in Kale Just Before Serving
Kale gets wilted and tender in just 30 minutes, so add it toward the end to keep it fresh, green, and full of texture. Be sure to chop it into small pieces to make it easier to eat. If you don’t like kale, substitute with spinach or even collard greens.
🍲 Leftovers? Yes, Please!
Zuppa Toscana with gnocchi tastes even better the next day. The gnocchi may soak up a bit of broth, so just add a splash of chicken stock or cream when reheating.
Try These Next
- Copycat Olive Garden Fettucine Alfredo
- Hasselback French Dip Sandwiches
- Roasted Fall Vegetable Salad
- Nectarine Prosciutto Caprese Salad
- Sheet Pan Lemon Butter Shrimp
- Boursin Cheese Chicken Pasta
- Crock Pot White Chicken Chili
- Slow Cooker Italian Beef Sandwiches
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Crock Pot Zuppa Toscana with Gnocchi
Equipment
- crock pot 5-7 Quart Size
Ingredients
- 1 pound sausage Italian, sweet or breakfast sausage works, whichever you like best, removed from any casings. I'm using breakfast sausage.
- 1 yellow onion diced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 4 cups chicken stock
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 tsp salt more to taste
- 1/2 tsp pepper more to taste
- 1 cup heavy cream
- 2 tbsp cornstarch
- 16 ounces potato gnocchi
- 2 cups kale chopped small
Instructions
- Start by browning the sausage and onion in a large pan over medium heat. This takes about 10 minutes—just long enough for everything to get golden, delicious, and cooked through. Don’t forget a little salt and pepper for seasoning as it’s cooking.
- Once it’s nice and browned, pour the sausage and onions into your crock pot.
- Stir in the celery, garlic, chicken stock, Parmesan cheese, Italian seasoning, and another pinch of salt and pepper in to the crock pot. Give it all a good mix, pop the lid on, and let it cook on low for 2 hours or high for 1 hour.
- Whisk the cornstarch into the heavy cream until it’s smooth, then pour that into the crock pot and give it a stir. Add in the gnocchi (no need to pre-cook it!), and let everything simmer for another 30 minutes on low.
- Meanwhile, prep your kale. Strip out the stems and chop the leaves into bite-sized pieces or thin strips—however you like it.
- Stir the kale into the soup and let it cook for one final 30 minutes, or until the kale is wilted.
- Give it a taste and adjust the seasoning if needed. Then ladle it up, sprinkle on a little extra Parmesan, and enjoy every warm, comforting bite!
