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Home » Recipes » Soups » One Pot Zuppa Toscana {Olive Garden Copycat}

One Pot Zuppa Toscana {Olive Garden Copycat}

3/29/22

Jump to Recipe Pin Recipe

This easy One Pot Zuppa Toscana can be made in just 30 minutes – it's a comforting soup packed with Italian sausage, kale, and potatoes!

A bowl of zuppa toscana with red chili flakes and bread on the side.

Ingredients and substitutions

  • Bacon – you can use regular bacon or turkey bacon for a lower-calorie option.
  • Spicy Italian sausage – feel free to swap out for mild sausage if you don’t like spice or even turkey sausage.
  • Yellow onion – white onion would also work.
  • Garlic – I like using fresh minced garlic but jarred minced garlic will work in a pinch.
  • Russet potatoes – or any other potato of your choice chopped into half-inch pieces.
  • Heavy whipping cream – half-and-half would also work but it won’t be as creamy.
  • Cornstarch – arrowroot, potato starch or tapioca starch would be the best substitutes here.
  • Kale – kale is the traditional option but collard greens or spinach would also be good in this soup.
  • Apple cider vinegar – you can use white wine vinegar or champagne vinegar but they’ll have a slightly different flavour.
  • Chicken stock – vegetable stock would also work.
  • Salt & pepper – to taste.
Ingredients for Zuppa Toscana: Italian sausage, kale, garlic, potatoes, salt and pepper, apple cider vinegar, onion, parmesan cheese, red chili flakes, bacon, cornstarch, heavy cream, and chicken broth.

How to make zuppa toscana

  1. Prep your ingredients.
  2. Cook the bacon.
  3. Brown the sausage and add in the onion and garlic.
  4. Add the chicken stock and potatoes.
  5. Bring to a boil and simmer.
  6. Stir in the cream, cornstarch and kale and serve!
Step by step collage for Zuppa Toscana: ingredients, browning bacon, browning sausage, adding in chicken stock and potatoes, adding in cream, cornstarch, and kale, finished dish.

What is in zuppa toscana soup?

Traditional zuppa toscana soup is made with zucchini, beans, celery, carrots, onion, bread, bacon, sausage, potatoes and kale. This recipe is based on the North American version that you’ll find at places like Olive Garden – it's richer with a creamy base but still includes a lot of the classic ingredients.

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An overhead shot of two bowls of zuppa toscana with two sliced baguettes and a bowl red chili flakes to the side.

Frequently Asked Questions

What is zuppa toscana soup?

Zuppa toscana is a delicious vegetable and meat soup that originated in Italy. It’s made with lots of yummy veggies, bacon, sausage and potatoes with nutritious kale. It’s the perfect comforting soup dish and is super filling!

Is this recipe healthy?

Even though this soup has heavy cream and bacon, it’s packed full of veggies and the kale adds a nutritional kick. There are 625 calories in this recipe, but you're getting a dinner-sized serving unlike the smaller appetizer-sized serving at Olive Garden. You can lower the calories by swapping out the bacon and sausage for turkey bacon and turkey sausage, and using milk or broth instead of heavy cream.

Is this soup really Italian?

Yes! Zuppa toscana originated in Tuscany, Italy. In Italy, the soup is more commonly known as minestra di pane which means bread soup, since the traditional version uses toasted Tuscan bread.

A close-up of three bowls of zuppa toscana.

Storing and reheating

You can store any leftovers in the fridge for up to 5 days in airtight glass containers. When you’re ready to eat, I recommend heating it on the stovetop on low heat. If you’re in a hurry, you can heat it up in the microwave for 1-2 minutes until warm, stirring halfway through.

Freezing zuppa toscana soup

Since cream-based soups don’t freeze very well, I recommend freezing the soup before you stir in the heavy cream, cornstarch mixture and kale. Freeze it in airtight glass containers or freezer-safe Ziplocs for up to 3 months then reheat on the stovetop, add in the cream, cornstarch mixture and kale and simmer for 2-3 minutes.

Four meal prep containers, each with zuppa toscana inside.

More one pot soup recipes

  • Slow Cooker Tuscan Sausage and Kale Soup
  • Lemon Chicken Orzo Soup
  • The Best One Pot Lasagna Soup

Meal prep tools for this recipe

  • Grab some glass meal prep bowls to store your leftover soup.
  • Use these Ziploc bag holders if you're freezing the soup.
  • Freeze this recipe in glass microwave-safe bowls for up to 3 months.
A bowl of zuppa toscana with red chili flakes and bread on the side.

One Pot Zuppa Toscana {Ready in 30 Minutes!}

This easy One Pot Zuppa Toscana can be made in just 30 minutes – it's a comforting soup packed with Italian sausage, kale, and potatoes!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 625kcal
Author: Taylor Stinson

Ingredients

  • 8 strips bacon, diced
  • 1 lb spicy Italian sausage
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 6 cups chicken stock
  • 3 large russet potatoes, chopped into ½ pieces
  • 1 cup heavy whipping cream
  • 2 tsp cornstarch
  • 1/2 bunch kale, leaves stripped from stems and roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp apple cider vinegar
  • Parmesan cheese, optional for serving
  • Red chili flakes, optional for serving

Instructions

  • Heat a large pot over medium-high heat. Add bacon and cook until browned and crisp along the edges, about 4-5 minutes. Remove the bacon and set aside on a paper towel lined plate. Drain excess grease, leaving about a tablespoon in the pot.
  • Crumble the sausage into large chunks and add to the pot. Cook until browned, another 3-4 minutes.
  • Add onion and garlic and cook until onions are slightly translucent, 1-2 minutes.
  • Pour in the chicken stock and scrape the bottom of the pan to release any browned bits.
  • Add the potatoes, increase the heat to high, and bring the soup to a boil.
  • Once the soup begins to boil, reduce the heat to medium-low, cover, and simmer for 5-8 minutes, or until the potatoes are fork-tender.
  • In a small bowl, whisk together the heavy whipping cream and cornstarch.
  • Stir the heavy cream and cornstarch mixture, kale, salt, and pepper into the soup. Simmer uncovered for 2-3 minutes or until kale is slightly wilted. Remove from heat.
  • Pour in apple cider vinegar and stir to combine. Top with bacon, parmesan cheese, and chili flakes. Serve immediately.

Notes

This soup can be stored in an airtight container in the refrigerator for 3-5 days.
The apple cider vinegar adds an acidic component, rounding out the rich and creamy flavors of the soup.
Additional chicken stock can be added if you prefer a more “brothy” soup.

Nutrition

Calories: 625kcal | Carbohydrates: 26g | Protein: 18g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 966mg | Potassium: 818mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1679IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 2mg
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This easy One Pot Zuppa Toscana can be made in just 30 minutes - it's a comforting soup packed with Italian sausage, kale, and potatoes! #zuppatoscana #soup This easy One Pot Zuppa Toscana can be made in just 30 minutes - it's a comforting soup packed with Italian sausage, kale, and potatoes! #zuppatoscana #soup

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Teagan Scott says

    April 3, 2022 at 18:30

    How much chicken stock does this recipe call for??

    Reply
    • Taylor Stinson says

      April 4, 2022 at 08:15

      So sorry about this – it’s 6 cups. The recipe has been updated 🙂

      Reply

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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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