Get ready to recreate your favorite restaurant soup in the comfort of your own kitchen, but even better! This One-Pot Zuppa Toscana is the ultimate copycat of the beloved Olive Garden classic, and it is unbelievably rich, creamy, and packed with flavor. This hearty and satisfying soup features savory, spicy Italian sausage, tender potatoes, and nutritious kale, all swimming in a luscious and perfectly seasoned cream broth. It’s a true one-pot wonder that comes together in no time, making it the perfect cozy meal for any night of the week.
Why This is the Ultimate Comfort Soup
This recipe is a fan favorite for so many reasons, and this homemade version is a clear winner.
- Incredibly Rich and Flavorful: The spicy Italian sausage creates a deep, savory flavor base that infuses the entire soup, making it absolutely irresistible.
- Creamy and Comforting: A generous amount of heavy cream at the end creates a silky, luxurious broth that is pure comfort in a bowl.
- A Quick and Easy One-Pot Meal: Everything comes together in a single pot or Dutch oven, which means deep flavor development and incredibly easy cleanup.
- Hearty and Satisfying: Loaded with sausage, potatoes, and kale, this is a truly filling soup that eats like a complete meal.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh ingredients and pantry staples for its signature flavor.
The Ingredient Lineup:
- 1 lb spicy Italian ground sausage
- 4 tbsp unsalted butter
- ½ cup white onion, diced
- 1 tbsp minced garlic
- 5 small potatoes, cut into ½-inch pieces
- 5 cups chicken broth
- 3 cups water
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 2 cups heavy cream
- 4 cups chopped fresh kale
- Optional: 2 tbsp cooked crispy bacon.
Step-by-Step Instructions
This impressive, restaurant-quality soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Cook the Sausage: In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it apart with a spoon as it cooks. Once cooked through, set it aside, leaving a little of the flavorful fat in the pot.
- Sauté the Aromatics: Add the butter to the pot and let it melt. Add the diced onions and cook until soft and golden. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Part 2: Simmer the Soup
- Add Broth and Potatoes: Pour in the chicken broth and water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium. Add the diced potatoes and cook for 10-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Part 3: Make it Creamy and Serve
- Assemble and Simmer: Return the cooked sausage to the pot. Add the chopped kale and bring the soup to a gentle boil, letting it simmer for about 2 minutes to allow the kale to wilt.
- Add the Cream: Stir in the heavy cream, bring the soup back to a light boil, and let it simmer for 1-2 more minutes. Remove the pot from the heat.
- Serve: Ladle the hot soup into bowls. Garnish with the optional crispy bacon and some freshly grated Parmesan cheese. Serve with a side of crusty bread for dipping.
Frequently Asked Questions (FAQ)
1. Can I make this soup in a slow cooker? Yes, this is a great recipe to adapt for the crockpot. Brown the sausage and sauté the onions and garlic on the stovetop first. Then, add the cooked sausage mixture, potatoes, broth, water, and seasonings to your slow cooker. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender. In the last 30 minutes of cooking, stir in the heavy cream and the kale.
2. How can I make a lighter, healthier version of Zuppa Toscana? For a healthier version, you can make a few simple swaps. Use turkey Italian sausage instead of pork. You can also substitute the heavy cream with half-and-half or evaporated milk for a less rich but still creamy broth.
3. What are the best potatoes to use for this soup? Yukon Gold potatoes are a fantastic choice because they have a naturally buttery flavor and hold their shape well, so they won’t fall apart in the soup. Russet potatoes also work well and their starchiness will help to naturally thicken the broth.
4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. Avoid boiling the soup during reheating to maintain the best creamy texture.
The Best One-Pot Zuppa Toscana: Better Than Olive Garden!
Equipment
- Dutch oven or heavy-bottomed pot Essential for one-pot cooking
- Wooden spoon For stirring sausage and soup
- Ladle For serving
Ingredients
- 1 lb spicy Italian ground sausage
- 4 tbsp unsalted butter
- 1/2 cup white onion, diced
- 1 tbsp minced garlic
- 5 small potatoes, cut into 1/2-inch pieces
- 5 cups chicken broth
- 3 cups water
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 2 cups heavy cream
- 4 cups fresh kale, chopped
- 2 tbsp cooked crispy bacon (optional)
- Freshly grated Parmesan, for serving
Instructions
- In a large Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart as it cooks. Once cooked, remove and set aside, leaving some fat in the pot.
- Add butter to the pot. Sauté the diced onions until soft and golden, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and water. Season with salt and pepper. Add potatoes and bring to a boil. Reduce heat and cook 10–12 minutes, until potatoes are fork-tender.
- Return sausage to the pot. Stir in chopped kale and simmer 2 minutes until wilted.
- Stir in heavy cream and bring to a gentle boil. Simmer 1–2 minutes, then remove from heat. Ladle into bowls and top with crispy bacon and Parmesan.