Olive Garden Zuppa Toscana… But 10x Better & Made in ONE Pot
Leftovers keep beautifully in the fridge for 4 days and taste even better the next day. This is the soup that makes cold evenings worth it — creamy, comforting, and packed with flavor.
When the weather turns cold, there’s only one soup that instantly puts a smile on my face: a big steaming bowl of creamy Zuppa Toscana loaded with crispy bacon, spicy Italian sausage, tender potatoes, and healthy kale. This version is rich, flavorful, and honestly addictive — once you try it at home, the restaurant one just doesn’t compare.
The best news? It’s made in one pot, uses everyday ingredients, and comes together in about 45 minutes. Perfect for busy weeknights when you want something cozy without the fuss.
What You’ll Need (Serves 6–8 hearty bowls)
- 4–5 slices thick-cut bacon, chopped into small pieces
- 1 lb Italian sausage (hot or mild – use turkey sausage for pork-free)
- 1 medium-large onion, finely diced
- 1–2 tsp roasted garlic paste (or 5–6 fresh cloves, minced)
- 1 tsp chunky garlic paste (optional, for extra garlic punch)
- 1 tsp Italian herb paste (or 1 Tbsp dried Italian seasoning works too)
- ½–1 tsp crushed red pepper flakes (optional, skip if using hot sausage)
- 6 cups chicken broth or stock (low-sodium is great)
- 5–6 medium russet or Yukon Gold potatoes (about 2–2½ lbs)
- 3–4 packed cups kale, stems removed and roughly chopped
- 1 cup heavy cream or half-and-half
- ⅓–½ cup freshly grated Parmesan cheese (plus extra for serving)
- Salt, black pepper, and your favorite all-purpose seasoning to taste
- A splash of cooking oil if needed
How to Make the Potatoes Perfect Every Time
Peeling is totally optional — the skin has nutrients and adds rustic charm. If you want them extra pretty, peel away.
Slice the potatoes into thin rounds (about ⅛–¼ inch thick), then cut like thick potato chips. Stack a few slices and cut into quarters — this size cooks fast (15 minutes) and fits perfectly on your spoon. Rinse the cut potatoes under cold water 2–3 times until the water runs clear to remove extra starch.
Step-by-Step: One-Pot Magic
1. Crisp the Bacon
Heat your Dutch oven or large soup pot over medium heat. Add a tiny splash of oil and the chopped bacon. Cook, stirring occasionally, until golden and crispy (6–8 minutes). Scoop the bacon onto a paper-towel-lined plate and leave about 2–3 tablespoons of fat in the pot.
2. Brown the Sausage
Add the Italian sausage straight into that glorious bacon fat. Break it up with a wooden spoon and cook until browned and cooked through (5–7 minutes). Remove the sausage to the plate with the bacon. If the pot looks too greasy, spoon off some fat — leave at least 2 tablespoons for flavor.
3. Soften Onion & Load Up the Flavor
Toss in the diced onion. Cook 2–3 minutes until soft and translucent. Stir in the roasted garlic paste, chunky garlic paste, Italian herb paste, and red pepper flakes (if using). Let everything get fragrant for about 60 seconds — your kitchen will smell unbelievable.
4. Add Broth & Potatoes
Pour in the 6 cups of chicken broth and scrape up all the tasty browned bits from the bottom. Add the prepared potatoes, give everything a stir, and bring to a boil. Lower the heat slightly and simmer 12–15 minutes or until the potatoes are fork-tender.
5. Bring Back the Meats & Add Kale
Stir the cooked sausage and most of the crispy bacon back into the pot. Add the chopped kale on top — it will look like a mountain, but it wilts down fast. Cover for 2–3 minutes, then stir until the kale is bright green and tender.
6. Make It Creamy & Cheesy
Pour in the heavy cream (or half-and-half) and stir in the grated Parmesan. Let everything warm through and slightly thicken (2–3 minutes). Taste and season generously with salt, pepper, and a little all-purpose seasoning until it’s perfect.
Serve It Like a Pro
Ladle into deep bowls. Top with the reserved crispy bacon, an extra snowfall of Parmesan, and plenty of freshly cracked black pepper. Grab some crusty bread for dipping and prepare for pure happiness.
Quick Ways to Customize
- Pork-free → turkey bacon + turkey Italian sausage
- Lighter version → half-and-half instead of cream, less bacon
- Extra veggies → add sliced mushrooms with the onions
- More heat → double the red pepper flakes or use hot sausage
Leftovers keep beautifully in the fridge for 4 days and taste even better the next day. This is the soup that makes cold evenings worth it — creamy, comforting, and packed with flavor. Once you make it, you’ll understand why I could happily eat it every single day! 🥄
