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One Pot Zuppa Toscana Soup in a bowl

One Pot Zuppa Toscana Soup (Better Than Olive Garden's)

Julia
It’s my version of Olive Garden’s most popular soup - One Pot Zuppa Toscana. You gonna love this, as the entire recipe is made in one pot and requires less than 30 minutes of your time. The recipe uses simple ingredients, yet the Tuscany soup has such a great flavor.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American, Italian
Servings 6 servings
Calories 696 kcal

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INGREDIENTS
  

  • 1 pound spicy Italian ground sausage, casing removed, use mild for kid-friendly
  • 4 tablespoons unsalted or salted butter
  • ½ cup white onion, diced
  • 1 tablespoon minced garlic
  • 5 cups chicken/meat or vegetable broth
  • 3 cups water
  • 5 smaller potatoes cut into ½-inch pieces
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 2 cups heavy cream
  • 2 tablespoons cooked crispy bacon, optional
  • 4 cups chopped kale
  • olive oil for cooking

INSTRUCTIONS
 

  • Prep. Heat up a dutch oven over medium-high heat. If you are using bacon, chop it up and cook it until desired crispiness. Set aside. With a spoon remove most of the fat from the pot leaving a couple spoonfuls to cook the sausage. Brown the sausage and set aside.
  • Saute aromatics. In the same pot, add butter and cook onions until softened and golden. Stir in minced or pressed garlic and saute for another 30 seconds until fragrant.
  • Add broth. Stir in chicken broth, water, salt, pepper. Take it to a boil and reduce the heat to medium.
  • Cook potatoes. Add potatoes and cook the soup until potatoes are fork tender. About 10-12 minutes.
  • Assemble and simmer. Return the sausage, and add kale. Take it to gentle boil and simmer for another 2 minutes. Reduce the heat to low.
  • Taste for seasoning. Stir in cream and bring it to a light boil again. Simmer for 1-2 minutes. Remove from the heat.
  • Serve. Serve this delicious creamy soup with freshly grated parmesan cheese and bacon crumbles.

VIDEO

NOTES

  • To store. Once the soup is cooked, let it cool completely before transferring it into airtight containers and refrigerating for up to 3 days. For reheating, use the stovetop and take it to a gentle boil.
  • You can freeze zuppa toscana. However like with many creamy-based soups or sauces, it is not the best option. The soup will separate once reheated and taste slightly watery. The consistency will not be as creamy and thick once freshly made.
  • I like to add cream to the soup, but this will taste delicious even without the dairy!
  • If you want to thicken the soup, you can make a quick cornstarch slurry and stir it in over medium-low heat. Keep stirring until soup is thickened, if needed lower the heat even more.

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NUTRITION

Calories: 696kcalCarbohydrates: 15gProtein: 16gFat: 65gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 170mgSodium: 2251mgPotassium: 552mgFiber: 2gSugar: 10gVitamin A: 6715IUVitamin C: 51mgCalcium: 195mgIron: 2mg
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