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The BEST Copycat Olive Garden Zuppa Toscana Soup (Easy One-Pot)

A close-up of a hearty bowl of Zuppa Toscana soup topped with sausage, potatoes, kale, bacon, and Parmesan cheese.
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Make this easy, one-pot Zuppa Toscana soup that tastes better than the Olive Garden version. It features spicy Italian sausage, tender potatoes, kale, and a rich, creamy broth.

Ingredients

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  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound Yukon Gold potatoes, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the sliced potatoes, Italian seasoning, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the chopped kale. Cook for about 5 minutes until the kale wilts.
  8. Remove the pot from the heat. Slowly stir in the heavy cream. Do not let the soup boil after adding the cream to prevent curdling.
  9. Taste and adjust seasoning if needed.
  10. Ladle the Zuppa Toscana soup into bowls. Top each serving with the reserved crispy bacon and grated Parmesan cheese.

Notes

  • For a Crockpot Zuppa Toscana, brown the sausage and bacon first, then combine all ingredients except the cream and kale in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in kale and cream during the last 30 minutes of cooking.
  • If you prefer a less spicy soup, use sweet Italian sausage instead of spicy.
  • To make this a thicker and creamier soup, you can mash a few of the cooked potatoes against the side of the pot before adding the cream.

Nutrition

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