This one-pot zuppa toscana soup has been a family favorite soup recipe for over a decade, and for good reason!
With spicy Italian sausage, hearty potatoes, and kale in a creamy broth, every bite is comforting and packed with tons of flavor.
I got this recipe years ago from a friend who brought it to a church potluck. I later learned that it was an Olive Garden copycat recipe.
I’ve since tried Olive Garden’s Zuppa Toscana soup, and I actually like this recipe even better than the restaurant version! It’s easily adaptable and makes a large pot, which is great because leftovers are fantastic!
My whole family is obsessed with this delicious soup, and I bet yours will love it too!
HOW TO MAKE ONE POT ZUPPA TOSCANA SOUP
- PREP – Dice the onion. Wash kale with cold water. Remove the stems and chop into small pieces. Scrub the potatoes and cut them into slices, then half or quarter them.
- BROWN – Cook the sausage and onion in a large pot over medium or medium-high heat until the sausage is completely brown. I love this tool for breaking up the sausage. Add garlic and cook for a minute or two. Drain off any fat.
- SIMMER – Stir in the broth, potatoes, kale, Italian seasoning, salt, and pepper. Bring to a boil. Turn heat down to medium-low and simmer, uncovered, for 8-10 minutes, or until potatoes are tender.
- ADD CREAM – Stir in the heavy whipping cream and heat through.
- SERVE – Ladle into bowls and garnish with crumbled bacon.
This creamy soup makes fantastic leftovers! If I have a large amount left, you can just place the entire pot in the fridge with a lid. Transfer the soup to a smaller airtight container if there are just a few servings.
It will last in the refrigerator for 3-5 days. To reheat, you can simply bring the soup to a simmer in a pot or saucepan, or heat individual bowls in the microwave.
I don’t like to freeze this soup because the potatoes tend to get mushy. But the flavor is still good, so you can freeze it if you like. Let it cool completely in the refrigerator, then freeze it in freezer bags or other freezer-safe containers. It will last for 2-3 months.
- Feel free to substitute the spicy Italian sausage with any type of mild sausage, even turkey sausage.
- Russet potatoes also work great for this tuscan soup. I like to peel them before slicing them.
- In addition to the crumbled bacon, try garnishing the soup with freshly grated parmesan cheese.
- You can easily adjust the spice level in this soup. For less spice, use mild ground sausage instead of hot sausage. For more heat, add a pinch of red pepper flakes or cayenne pepper.
MORE HEARTY SOUPS:
- Chicken Taco Soup Recipe
- Keto Hamburger Soup (Even carb fans love this soup!)
- Easy Clam Chowder
- Beef Stew (Instant Pot Recipe)
- Cajun Potato Soup
- Taco Soup Recipe with Ranch
- Ravioli Soup
- 1 pound spicy Italian sausage, casing removed
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 pounds yukon gold potatoes, sliced and quartered (about 6 cups)
- 3 cups chopped fresh kale (stems removed)
- 1 Tbsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/3 cup bacon bits
- In a large pot or dutch oven, brown the sausage with onion over medium heat. Add garlic the last couple of minutes. Drain off any fat with a paper towel.
- While the meat is cooking, wash and chop the kale. Scrub the potatoes and half or quarter them depending on size. Cut them into slices.
- Add the chicken broth, potatoes, kale, Italian seasoning, salt, and pepper. Bring to a boil.
- Turn heat to medium-low and simmer, uncovered, for 8-10 minutes, or until potatoes and kale are tender.
- Add the cream and heat through. Add additional salt and pepper to taste if needed.
- Serve hot. Garnish with crispy bacon bits if desired.
-You can use mild Italian sausage, or even ground pork breakfast sausage.
-If your potatoes are small, you may not need to cut the slices into halves or quarters. Just aim for bite-sized pieces.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 457Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 70mgSodium: 1300mgCarbohydrates: 34gFiber: 4gSugar: 5gProtein: 18g
Serve this one pot Olive Garden Zuppa Toscana soup with a loaf of crusty bread for a meal your family won’t soon forget! It’s the perfect comfort food on a busy day.