The Best One-Pot Zuppa Toscana: Better Than Olive Garden!
This One-Pot Zuppa Toscana is the ultimate Olive Garden copycat soup, but even better! Loaded with spicy Italian sausage, creamy potatoes, and fresh kale in a luscious cream broth, it’s a hearty, comforting, and flavorful soup that’s ready in under an hour. Pure cozy comfort in one pot!
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.
Notes
For best results, use Yukon Gold potatoes for their buttery flavor and texture. Don’t skip the optional bacon topping — it adds amazing smoky depth!