Easy One Pot Zuppa Toscana Soup Recipe

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

1. 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.
2. 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.
3. 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.
   
4. ADD CREAM – Stir in the heavy whipping cream and heat through.
5. SERVE – Ladle into bowls and garnish with crumbled bacon.

Leftover Soup?

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.

VARIATIONS:

• 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

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.