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The Ultimate Copycat Olive Garden Zuppa Toscana Soup (One-Pot Stovetop)

Close-up of a hearty bowl of Zuppa Toscana soup with sausage, potatoes, kale, and bacon bits.
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Make the rich, creamy, and hearty Zuppa Toscana soup from Olive Garden at home using this simple one-pot stovetop recipe. This version features spicy Italian sausage, tender potatoes, and fresh kale in a silky broth.

Ingredients

Scale
  • 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 (about 1/8 inch thick)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 bunch kale, stems removed and chopped
  • 1/2 cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Cook, breaking it up with a spoon, until browned. Drain off excess grease, leaving about 1 tablespoon in the pot.
  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 thinly sliced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil once the cream is added.
  7. Add the chopped kale to the pot. Stir until the kale wilts, which takes about 3 to 5 minutes.
  8. Taste the soup and adjust salt and pepper if needed.
  9. Ladle the Zuppa Toscana soup into bowls. Top each serving with a sprinkle of the reserved crispy bacon and optional grated Parmesan cheese.

Notes

  • For an Instant Pot version, sauté the sausage and bacon, then pressure cook the broth, potatoes, and seasonings for 5 minutes on high pressure before finishing with cream and kale.
  • If you prefer a less spicy soup, use sweet Italian sausage instead of spicy.
  • You can substitute spinach for kale if you prefer a milder green.

Nutrition

Find it online: https://completelyyummy.com/zuppa-toscana-soup-copycat-olive-garden-recipe/