The Zuppa Toscana My Husband Swears Beats Olive Garden (And It’s Ready in 30 Minutes!)
This Zuppa Toscana is creamy, hearty, and packed with so much bacon-sausage flavor you’ll never need the restaurant version again. One pot, everyday ingredients, dinner ready in half an hour — perfect for busy weeknights when you still want something that feels like a hug in a bowl. Make it once and watch it become your new family favorite!
If you love the famous Olive Garden soup but want it richer, meatier, and made in one single pot, this is the version your family will request every week. Loaded with crispy bacon, Italian sausage, tender potatoes, and lots of kale in a creamy broth — it’s comfort food that feels fancy but couldn’t be easier.
What You’ll Need (Serves 6–8 big bowls)
- 16 oz (450 g) bacon, chopped (trim some pure-fat pieces if you like)
- 16 oz (450 g) mild Italian sausage (hot works too if you want spice)
- 1 small white onion, finely diced
- 3 large garlic cloves, minced
- 4 medium russet potatoes, peeled and cut into ½-inch cubes
- 48 oz (1.4 L) chicken broth (6 cups)
- 16 oz (2 cups / 475 ml) heavy whipping cream
- 7 oz (200 g) fresh kale, stems removed and roughly torn or chopped
- 1 tsp black pepper (or to taste)
- Salt only if needed (bacon + broth are usually salty enough)
Step-by-Step – One Pot, 30 Minutes Total
- Crisp the Bacon
Place chopped bacon in a large cold pot or Dutch oven. Turn heat to medium. Cook 8–10 minutes, stirring occasionally, until golden and crispy. Push bacon to one side, carefully tilt the pot, and spoon out most of the grease (leave about 2–3 Tbsp for flavor). - Brown the Sausage
Add the Italian sausage straight into the bacon fat. Break it up with a wooden spoon and cook until browned and cooked through (about 6–7 minutes). Stir bacon back in so everything gets friendly. - Onion + Garlic
Toss in diced onion and minced garlic. Cook 3–4 minutes until onion is soft and smells amazing. - Broth & Pepper
Pour in all 48 oz chicken broth. Add black pepper, give it a good stir, cover, and bring to a boil (about 5 minutes). - Add Potatoes
Stir in cubed potatoes. Bring back to a boil, then lower heat to medium. Simmer uncovered 8–10 minutes until potatoes are just tender when poked with a fork (don’t overcook or they’ll turn mushy). - Make It Creamy
Pour in the heavy cream. Stir gently and let it come back to a gentle simmer (2–3 minutes). - Wilt the Kale
Add all the kale (it will look like too much — just stuff it in). Cover for 2–3 minutes, then stir. The kale will turn bright green and shrink dramatically. Simmer 3 more minutes. - Taste & Serve
Turn off the heat. Taste the broth — add salt only if you think it needs it. Ladle into bowls while piping hot. Top with extra black pepper or Parmesan if you like.
Quick Tips for the Best Bowl
- Want it spicier? Use hot Italian sausage or add red pepper flakes with the black pepper.
- Lighter version? Use half-and-half instead of cream and turkey sausage.
- Reheats beautifully — actually tastes even better the next day.
This Zuppa Toscana is creamy, hearty, and packed with so much bacon-sausage flavor you’ll never need the restaurant version again. One pot, everyday ingredients, dinner ready in half an hour — perfect for busy weeknights when you still want something that feels like a hug in a bowl. Make it once and watch it become your new family favorite! 🥓🥔✨
