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ONE POT Zuppa Toscana

Rich and comforting zuppa toscana soup is an Olive Garden copycat made in one pot under an hour. This homemade recipe is loaded with potatoes, sausage, bacon and kale!

Ladle of zuppa toscana soup.
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Zuppa Toscana Copycat Recipe

This zuppa toscana tastes just like the soup from Olive Garden, but is made in one pot in under an hour. Other favorite Olive Garden copycats are this chicken gnocchi soup and this pasta e fagioli.

This copycat zuppa toscana soup is one of my absolute favorites soups to make during the winter! It’s so comforting, flavorful and filling. It’s loaded with potatoes, ground sausage, kale and bacon and has just the right amount of spice.

I also love to serve it with Olive Garden breadsticks. Don’t forget salad greens drizzled with this Olive Garden salad dressing recipe, too!

How to Make Zuppa Toscana

Cooking sausage and onions in pan with wooden spoon.
  • Cook. Add sausage to a dutch oven and cook over medium until browned. Stir in the onions and cook for 1-2 more minutes. Drain grease, pour the meat mixture into a bowl then cook bacon in the pan until crisp, then place on paper towel lined plate. Leave around 1 Tablespoon of bacon grease in pan for extra flavor.
  • Boil. Add potatoes to pan and cook for 5 minutes. Then pour in broth and water and bring to a boil. Cook for 10-15 minutes, until potatoes are tender. 
  • Simmer. Turn heat to medium-low and slowly add in sausage and half and half. Simmer for a few minutes.
  • Serve. Just before serving, add kale. Salt and pepper to taste. Ladle soup into bowl and top with bacon.
Adding fresh kale in zuppa toscana soup.

Cooking Tips

  • If you don’t want to use half and half, you can use 1 cup of milk with 2-3 Tablespoons of cornstarch whisked in.
  • You can also use heavy cream instead of half and half.
  • You could even use sausage links like it does in the zuppa toscana recipe.
  • Crisp the bacon and then set aside until ready to serve, so that it doesn’t get soggy.
  • You can replace the kale with spinach if preferred.
  • I like to add a sprinkle of red pepper flakes prior to serving for a little heat.


Can I make this in the crockpot?

This recipe can also be made in the crockpot. First, you’ll need to cook and crumble the sausage and onions on the stove top. Then place all the ingredients in the slow cooker (except the cream and kale). Cook on low for 6-7 hours or on high for 3-4 hours. Then add the cream and kale about 10 minutes before serving.

How long will zuppa toscana keep?

Store this soup for 2-3 days in the refrigerator in an airtight container. The cream and broth may separate, just stir to incorporate when reheating.

Can I freeze zuppa toscana soup?

No. Soups with cream tend not to freeze well and the cream separated when thawed. Potatoes tend to not freeze well and get mushy when thawed.

Zuppa toscana soup in bowl.

This recipe for Italian wedding soup and creamy tuscan chicken pasta are two other favorites that we love paired with dinner rolls or garlic bread!

More Italian Soup Recipes

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zuppa toscana recipe

Zuppa Toscana Soup

5 from 13 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Rich and comforting zuppa toscana soup is an Olive Garden copycat made in one pot under an hour. This homemade recipe is loaded with potatoes, sausage, bacon and kale!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • ¾ pound Italian sausage (I used mild)
  • ½ cup chopped onion
  • 5 slices bacon
  • 32 ounces chicken broth
  • 1 cup water (more if needed)
  • 5 russet potatoes (thinly sliced)
  • 1 cup half and half (or heavy cream)
  • 2-3 cups chopped kale (or baby spinach)

Salt and red pepper flakes, to taste


    • Cook the Italian sausage in a dutch oven over medium heat, until browned. After a few minutes, add in the chopped onions and cook for 1-2 more minutes. Drain any extra grease, then remove sausage mixture from pan and set aside in a bowl. 
    • Add the bacon to the pot and cook until crisp. Remove bacon and place on a paper towel lined plate. Leave about 1 Tablespoon of bacon grease in the pan. 
    • Add the sliced potatoes and cook for about 5 minutes. Pour in the chicken broth and water. Bring to a boil and cook until fork tender, about 10-15 minutes. 
    • Turn heat to medium-low and slowly add in the half and half and cooked sausage. You can temper the cream by adding a Tablespoon of the broth to the cream before adding to the top. Simmer for a few minutes. 
    • Add the kale just before serving. Salt and pepper, to taste. Ladle soup into a bowl and top with crumbled bacon. 


    Calories: 489kcal | Carbohydrates: 38g | Protein: 17g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 1125mg | Potassium: 1222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2375IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 2.9mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Italian

    Did you make this recipe? Don’t forget to give it a star rating below!

    Bowl of zuppa toscana.

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