Zuppa Toscana is a creamy, hearty soup loaded with bacon, sausage, potato and kale. This one pot Zuppa Toscana soup recipe comes together quickly and is so filling and delicious – sure to be a hit with the whole family!
Don’t forget the dinner rolls or crescent rolls to serve alongside this delicious soup!
Zuppa Toscana
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 Zuppa Toscana recipe in 2014. That version has also been insanely popular and well-loved by my readers.
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!
“Exactly like Olive Garden ( maybe even better) I like my soup soupy so I did add a little more chicken broth! Best ever!”
RHEA
What To Serve With Zuppa Toscana
This creamy soup recipe is warm and comforting on its own or served as a hearty side dish with dinner. We like to eat it with some sort of homemade bread or roll on the side. Here are some of our favorites:
More Comfort Food Favorites
Chilly weather is our favorite time for comfort food just like this Zuppa Toscana recipe. Here are some more delicious recipes to try:
- Mac and Cheese – extra cheesy, and so delicious! 5 star reviews!
- Tuna Casserole – from scratch sauce makes this classic even better than you remember!
- Crockpot Chili – a must make for the weekend!
- Tater Tot Casserole – a great go-to dinner for busy weeknights!
- Chicken Stir Fry with the most delicious sauce!
- Perfect Pot Roast and Gravy
What You’ll Need
You are going to love how easy this creamy Zuppa Toscana recipe is! As always, you can find a printable recipe card at the end of this post. Now let’s take a look at what you’ll need to have on hand:
- spicy Italian sausage – you can use mild Italian sausage instead but I do love the flavor of the spicy version.
- bacon – Use good quality bacon for the best results.
- onion – I use a yellow onion for this recipe.
- garlic – you can use the pre-minced garlic to save a little time.
- chicken broth – or chicken stock. I like to use the low-sodium version so I can control the salt.
- russet potatoes – these will need to be thinly sliced. Consider using a mandoline for slicing the potatoes – it creates uniformity which allows the potatoes to cook at the same speed and also reduces prep time.
- crushed red pepper flakes – these are optional. Omit if you are hesitant about the heat level.
- chopped kale – I buy the pre-chopped kale a lot just to save time. You can use spinach instead of kale.
- heavy whipping cream – this gets added just before serving and tuns the savory broth into something rich and creamy. Half and half or whole milk are options to use here.
- Parmesan cheese – I love to grate fresh Parmesan cheese right over the top of the soup just before serving.
How To Make Zuppa Toscana Soup
- Brown sausage in a large pot or dutch oven. Remove and set aside.
- Add bacon to pot and cook until crispy.
- Stir in onion and cook until onion is translucent.
- Stir in minced garlic and cook for 1 minute.
- Add chicken broth, water, crushed red pepper flakes, salt, and pepper if desired.
- Add sliced potatoes and cooked sausage to the pot and bring to a simmer.
- Cook until potatoes are tender.
- Add kale to the soup, and simmer for an additional 5 to 10 minutes.
- Stir in heavy cream and let heat through.
- Ladle the soup into bowls and serve with Parmesan cheese on top.
Storage Information
Refrigerator: Let the Olive Garden Zuppa Toscana soup cool to room temperature and then transfer to an airtight container. Leftover soup can be stored in the refrigerator for 3-4 days.
Freezer: Let the soup cool completely before transferring to a freezer safe airtight container. Good for up to 3 months.
FAQs
This is probably the most common question I get on this recipe and the answer is yes. If you don’t like kale or it’s not readily available to you, spinach is a great alternative.
A lot of reviewers have stated that the leave the cream out to meet certain dietary requirements. This soup is delicious with or without the cream so that is entirely your preference.
You sure can. Let the soup cool completely before transferring to a freezer safe, airtight container. The soup will be good for up to 3 months in the freezer.
Trish’s Tips and Tricks
- Make sure you have all of your ingredients chopped and measured out beforehand. This is a basic cooking “must-do,” but one that I must remind myself to do on a consistent basis!
- Every cooktop and range is different. If you feel like something may overcook or not cook enough, feel free to change the heat settings or the timing of something and check for the doneness of the ingredients instead. This is especially important in soup.
- Add extra broth or water when the consistency of the soup is too thick for your liking. I like to keep extra water around because I tend to find some soups too salty and strong, so adding some water is a go-to strategy for me. Much of this is personal preference, so taste your soup often to make sure you like it. On the other hand, if you would like to thicken your soup, make a quick slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of liquid (broth, water, milk) and then whisking into the soup.
- I 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 🙂
More Soup Recipes
- Turkey and Wild Rice Soup
- Crockpot Ham and Bean Soup
- Instant Pot Chicken Noodle Soup
- Ham and Cabbage Soup (Instant Pot)
- Chicken Enchilada Soup
- Sausage Kale Soup
How To Make Zuppa Toscana
Zuppa Toscana
Ingredients
- 16 ounces spicy Italian sausage
- 8 slices bacon
- ½ large onion diced
- 2 to 3 cloves garlic minced
- 28 ounces chicken broth low-sodium
- 24 ounces water 3 cups
- 5 russet potatoes medium, thinly sliced
- 1 teaspoon crushed red pepper flakes optional
- salt and pepper optional
- 4 cups chopped kale
- 1 cup heavy whipping cream
Garnish
- Parmesan cheese
Instructions
- Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.16 ounces spicy Italian sausage
- Cut bacon into small pieces. Add bacon to pot and cook until crispy.8 slices bacon
- Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.½ large onion
- Stir in minced garlic and cook for 1 minute, stirring frequently.2 to 3 cloves garlic
- Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.28 ounces chicken broth, 24 ounces water, 1 teaspoon crushed red pepper flakes, salt and pepper
- Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.5 russet potatoes
- 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. Test for seasoning and season with salt and pepper if needed.4 cups chopped kale
- Stir in the heavy cream and let heat through.1 cup heavy whipping cream
- Ladle the soup into bowls and serve with Parmesan cheese on top.Parmesan cheese
Video
Notes
Nutrition
Originally published January 22, 2017.
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!
Juanita Allard says
I have made this recipie numerous times and it is delicious! Making it tonight:)
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 🙂
Christine says
Love this recipe! It’s a family favorite. I always add extra bacon and I dice the potatoes. Makes it much more hearty! Even better the next day!!
Linda says
I made this for a family dinner and it is delicious.
Trish - Mom On Timeout says
Thank you so much Linda!
Bonnie says
Absolutely delicious and so easy. I did add a couple more sliced potatoes because my husband likes substance in his soup and not so much broth. My favorite soup!
Laurie says
Love this recipe, made it many times including today! Only thing I do different is all stock (no water).
Lyndis says
Can I use spinach instead of kale
Trish - Mom On Timeout says
Yes, you sure can!
Toni says
I used better than bouillon in a jar instead of chicken broth. I also omitted the water. Gave it more flavor. Came out perfect! Didn’t even need to add salt. ?
Trish - Mom On Timeout says
LOOOOVE that stuff!
Adreena says
I first made this soup a couple of weeks ago and have made it 5 or 6 times since. It is my new favorite!! My only modifications are that I use the whole pack of bacon, cook it first, set it aside and add it back with the kale so it remains a bit crunchier. I also add the parmesan rind suggested by another user – a must! I also use tons of kale.
The great thing about this recipe is that once you get the hang of the main ingredients, you can adjust to your liking. My girlfriend makes hers with a vegetarian sausage and turkey bacon.
Trish - Mom On Timeout says
You can never go wrong with more bacon lol! And the parmesan rind is AMAZING in this soup!
Nichole Eastland says
My third time making. We love this recipe so much!
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!
angela says
There’s something in Italian Sausage that my body doesn’t tolerate, so I subbed fresh cajun sausage and it was amazing!
Michelle says
I made the Zuppa Toscana the other day & it turned out amazing!! I don’t cook very often, but I am making attempts to do that so that I eat healthier. I tweaked the recipe just a bit, substituting Uncured Turkey Bacon & Chicken Sausage, and Coconut Milkfat for the real deal. It was still out of this world! Thank you for sharing this recipe, Trish!
Trish - Mom On Timeout says
I did Whole 30 like 2 years ago and I was seriously craving this soup. I made similar modifications and loved it as well. I’m so glad you made it work for you!
indi says
I have been making this for awhile now. I just went on the keto diet… recently. I substituted potatoes for sliced celery root and add a cup of slices leek. It was wonderful!!!