This one-pot Zuppa Toscana soup has been a family favorite for years—and it’s easy to see why.
With spicy Italian sausage, tender potatoes, fresh kale, and a creamy broth, every spoonful is warming and full of flavor.
I first tried this recipe years ago at a church potluck. It’s essentially an Olive Garden copycat, and after tasting both versions I prefer this homemade version—it’s simple to make, easy to adapt, and yields a large pot that keeps well as leftovers.
My whole family is obsessed with this soup; the combination of savory sausage, soft potatoes, and leafy kale in a creamy broth makes it a dependable weeknight winner.
How to Make One-Pot Zuppa Toscana Soup
- Prep – Dice the onion. Wash and chop the kale, removing the stems. Scrub the potatoes and slice them, then halve or quarter larger slices so they’re bite-sized.
- Brown – In a large pot or Dutch oven over medium to medium-high heat, brown the Italian sausage with the diced onion until the meat is cooked through. Add the garlic during the last minute or two and drain any excess fat.
- Simmer – Add the chicken broth, potatoes, chopped kale, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 8–10 minutes, or until the potatoes are tender.
- Add cream – Stir in the heavy cream and heat through gently without boiling.
- Serve – Ladle into bowls and garnish with crumbled bacon or freshly grated parmesan if desired.
Leftovers
This soup reheats very well. Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop over low-medium heat or warm individual servings in the microwave. The potatoes can become a bit softer if frozen, so freezing is optional—if you do freeze it, cool completely, portion into freezer-safe containers, and use within 2–3 months.
Variations
- Swap spicy Italian sausage for mild or turkey sausage if you prefer less heat.
- Russet potatoes work fine as well; peeling before slicing is optional.
- Top servings with crispy bacon bits and/or grated Parmesan for extra richness.
- Adjust spice with red pepper flakes or cayenne for more heat, or choose mild sausage for a gentler flavor.
More Hearty Soups:
- Chicken Taco Soup Recipe
- Keto Hamburger Soup
- Easy Clam Chowder
- Beef Stew (Instant Pot)
- Cajun Potato Soup
- Taco Soup with Ranch
- Ravioli Soup
Zuppa Toscana Soup Recipe
Kara
Equipment
-
Large pot or Dutch oven
-
Ladle
Ingredients
- 1 pound spicy Italian sausage, casing removed
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 pounds Yukon Gold potatoes, sliced and quartered (about 6 cups)
- 3 cups chopped fresh kale, stems removed
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- ⅓ cup bacon bits, for garnish
Instructions
- In a large pot or Dutch oven, brown the sausage with the diced onion over medium heat. Add garlic during the last minute. Drain excess fat.
- While the meat cooks, wash and chop the kale and prepare the potatoes: scrub, slice, and halve or quarter as needed.
- Add the chicken broth, potatoes, kale, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 8–10 minutes, until potatoes and kale are tender.
- Stir in the heavy cream and heat through. Adjust salt and pepper to taste.
- Serve hot and garnish with crispy bacon bits or grated Parmesan.
Notes
- You can use mild Italian sausage or regular ground pork sausage if you prefer less heat.
- If your potatoes are small, simply slice them and leave them whole—aim for bite-sized pieces.
Nutrition
Let us know how it was!
Serve this one-pot Zuppa Toscana with a crusty loaf of bread for a comforting, satisfying meal that’s perfect on busy weeknights.