The whole family will love this copycat One Pot Olive Garden Zuppa Toscana Soup!
Comfort food at it’s best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling!
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Olive Garden Zuppa Toscana Soup Recipe
Back in November of 2011, I shared the recipe for my favorite soup ever, Olive Garden’s Zuppa Toscana soup. It went bananas and has since been one of the most popular recipes on my site. It’s a recipe that I make at least once a month and more like once a week during the winter. My whole family loves it and you guys do too!
After numerous requests, I shared a slow cooker version of the soup in 2014. That version has also been insanely popular and well-loved by my readers.
Here we are in 2017, and I am now sharing a one pot version that makes this soup so simple and easy, you’re going to make it more than ever. Instead of baking the bacon and browning the sausage in the oven, everything is done in one pot. I used my new dutch oven that my Dad got me for Christmas! I love how all the drippings from the sausage and bacon add so much flavor to the soup! It’s fantastic!
I also doubled the amount of kale. For some reason, my boys think this is the best part of the soup… Who am I to argue? I love buying the pre-chopped kale to make things easy. I also use a mandoline for slicing the potatoes. It takes about one minute to have them all perfectly and uniformly sliced.
I add a bit of crushed red pepper flakes to the soup as well as a bit of salt and pepper. Totally optional. The soup already has a lot of salt from the bacon and heat from the spicy Italian sausage so feel free to omit if you’d like.
I know you’re going to go crazy for this one pot Olive Garden Zuppa Toscana soup! Less dishes is always a good thing 🙂
How To Make Zuppa Toscana Soup
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One Pot Olive Garden Zuppa Toscana Soup
Ingredients
- 16 oz spicy Italian sausage
- 8 slices of bacon
- ½ large onion diced
- 2-3 cloves of garlic minced
- 28 oz low-sodium chicken broth
- 3 cups water
- 5 medium russet potatoes thinly sliced
- 1 tsp crushed red pepper flakes optional
- Salt and pepper optional
- 4 cups chopped kale
- 1 cup heavy whipping cream
- Parmesan cheese
Instructions
- Brown sausage in a large pot or dutch oven.
- Remove sausage with a slotted spoon and set aside.
- Cut bacon into small pieces.
- Add bacon to pot and cook until crispy.
- Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
- Stir in minced garlic and cook for 1 minute, stirring frequently.
- Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
- Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
- Continue cooking until potatoes are tender, about 10 minutes.
- Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
- Stir in the heavy cream and let heat through.
- Ladle soup into bowls and serve with Parmesan cheese.
Nutrition
More soups to try!
Slow Cooker Rosemary Potato Soup with Ham and Corn
Broccoli Bacon and Cheese Soup
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Cyndy says
To make a lighter version of this, could you use skim milk instead of cream?
Trish - Mom On Timeout says
I have had readers completely omit the cream so that’s definitely an option.
Lisa says
I want to make this and am wondering if spinach can be use instead of kale? I haven’t tried kale cooked but I don’t like it any way that I have and am trying to avoid a disaster!
Trish - Mom On Timeout says
Yes, absolutely! I have had lots of readers substitute spinach because they prefer it. Enjoy!
Gregg B. says
We made this recipe today on a whim, and it was incredible! Relatively easy to make; perfect for lunch. It’s a billion degrees here in NJ in August right now, but I can see this being a nice “warm-up” recipe during the winter months!
I will say — we’re going to make two small changes the next time around (and it’s merely to suit OUR tastes — nothing against the recipe, which worked wonderfully).
As-is, the recipe packed some considerable heat, even after skipping the chili flakes (which, we did). So, next time, we’re going to use just regular mild Italian sausage (or a mix of regular and maybe one spicy).
Also, we found the full pound of sausage to be a bit much for us — so we’re going to use 1/2 lb next time around.
Again, these are just our tastes (and probably a good idea for anyone else who doesn’t really dig spicy dishes).
The recipe, though, is a sure-fire winner. It’s savory, comforting and tastes pretty much exactly like what you get at the restaurant (if not better)! It’s a 45-minute soup that tastes like it took you hours to make. I can even see this being a great option for a small gathering or dinner party 🙂
Trish - Mom On Timeout says
We love this soup year round, but you’re right, it’s even more sensational during the colder winter months. I’m so glad you enjoyed the recipe and are making it your own – love it!
Bonnie Twitchell says
I use Fresh Spinach instead of kale! Love it!!!
Trish - Mom On Timeout says
Excellent!
Carol Lindsay says
My sister-in-law gave me a similar recipe. I have now made this soup more times than any other. It is wonderful. It freezes quite well, though the texture of the potatoes will change somewhat. Not enough to bother me!
Trish - Mom On Timeout says
Isn’t it the best? We enjoy it year round – it’s too good to wait for cooler weather 🙂
Linda says
I made this for a family dinner and it is delicious.
Trish - Mom On Timeout says
Thank you so much Linda!
Bret says
Made this last night. Family of five everybody loved it. This will definitely be in our rotation now. Me personally I could eat soup any day of the week might sound crazy but I even eat soup for breakfast in the morning sometimes! For such a simple soup recipe this one is packed with flavor. I didn’t change it much I just added some chop celery with the vegetables in the beginning. And finished it all off with a few squeezes of lemon juice for a little brightness.
Trish - Mom On Timeout says
So glad the whole family loved it Bret!
Lee says
Was a big hit last time I made it currently cooking it now. Thanks I love this sou!!!!!!!
Trish - Mom On Timeout says
So happy you enjoyed the recipe Lee! Thanks for coming back!