Comforting and delicious zuppa toscana soup loaded with potatoes, sausage, kale and bacon. Full of flavor and has the perfect amount of spice. Plus, it’s made in just one pot in less than an hour!
Although we love going out to eat, sometimes it’s much easier and inexpensive to make dinner at home. This zuppa toscana tastes just like the soup from Olive Garden, but can be enjoyed from the comfort of your own home. Some of my other favorite Olive Garden copycats are my chicken gnocchi soup and this pasta e fagioli.
This zuppa toscana soup is a copycat from Olive Garden and is one of my absolute favorites soups to make during the winter! It’s so comforting, flavorful and filling. Plus, the best part about this recipe is that it only takes one pot and is done in less than an hour!
It’s loaded with potatoes, ground sausage, kale and bacon and has just the right amount of spice. Sometimes I’ll even add a sprinkle of red pepper flakes to give it a little more heat. You could even use sausage links like it does in the zuppa toscana recipe. I also love to serve it with some fresh dinner rolls or garlic bread. Simply irresistible. YUM!
How to make zuppa toscana
- 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 the grease, then pour the meat mixture into a bowl. Next 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 & SIMMER. 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. 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.
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.
- 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.
- 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.
More Italian soup recipes:
Zuppa Toscana Soup
- 3/4 pound Italian sausage (I used mild)
- 1/2 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.