One Pot Olive Garden Zuppa Toscana Soup

nourishing meaty soup
Nourishing meaty soup
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16 oz Italian sausage spicy
8 slices Bacon
½ Onion large, diced
2-3 cloves Garlic minced
28 oz Chicken broth low-sodium
3 cups Water
5 Potatoes russet potatoes, medium, peeled, sliced thinly with a mandoline
1 tsp Red pepper flakes crushed, optional
Salt optional
Black pepper optional
4 cups Kale chopped
1 cup Heavy whipping cream
Parmesan cheese to taste

Nutritional information


One Pot Olive Garden Zuppa Toscana Soup


This One Pot Olive Garden Zuppa Toscana Soup is so easy to prepare and it is a real crowd pleaser. I love to make a large batch of this soup at the weekend. I serve it for lunch for the family if we have a busy day and if there is any left, I enjoy it for lunches during the week. 

To make this soup, I start by cooking meat. Next I sauté onion and garlic before adding broth and water to the pot and seasoning. I add thinly sliced potatoes and cooked sausage to the pot and simmer. Once the potatoes are tender, I add kale to the soup, and cook a little more before stirring in the heavy cream. To serve, I ladle the soup into large bowls and sprinkle with Parmesan cheese.

To make One Pot Olive Garden Zuppa Toscana Soup, you will need the following ingredients:

Ingridiens for One Pot Olive Garden Zuppa Toscana Soup

Steps to make One Pot Olive Garden Zuppa Toscana Soup


Cook sausage and bacon


Brown 16 ounces of sausage in a large pot or Dutch oven. Once cooked, remove the sausage with a slotted spoon and set aside. Cut 8 slices of bacon into small pieces and add it to the pot and cook until crisp.


Sauté onion and garlic


Add ½ a large diced onion to the pot and sauté for 5-6 minutes, until the onion is translucent. Stir in 2-3 minced garlic cloves and continue to cook for 1 minute, stirring frequently.


Add liquid and season


Pour 28 ounces of chicken broth and 3 cups of water to the pot and season with crushed red pepper flakes, salt, and pepper, if desired.


Add potatoes and sausage


Add 5 medium thinly sliced potatoes and return the cooked sausage to the pot. Bring the soup to a simmer over medium heat and cook for 10 minutes until tender.


Add kale


Add 4 cups of chopped kale to the soup. Simmer for an additional 5-10 minutes, stirring occasionally.


Mix through heavy cream


Stir through 1 cup of heavy cream and heat through.



Ladle the soup into large bowls and sprinkle with Parmesan cheese.

One Pot Olive Garden Zuppa Toscana Soup is a delicious nourishing Italian soup. Try it soon and please come back and leave a review with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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