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Zuppa Toscana Soup in a pot
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One-Pot Zuppa Toscana Soup (Olive Garden Copycat)

One-Pot Zuppa Toscana Soup is a copycat recipe of my favorite soup at Olive Garden. It has a creamy broth that is loaded with sausage, potatoes and kale. Call it your new wintertime favorite!
Course Soup
Cuisine Italian
Keyword olive garden, soup, toscana, zuppa
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 People
Calories 294kcal

Ingredients

  • 1 lb medium Italian sausage
  • 1 large yellow onion
  • 3 garlic cloves
  • 1 cup heavy whipping cream
  • 1/2 bunch fresh kale
  • 3 qt water
  • 2 tbsp Beef Better Than Bullion
  • 3 large potatoes
  • 1 tbsp olive oil
US Units - Metric

Instructions

  • Preheat a pot on medium-high heat. Add sausage to the pot, break the sausage into small pieces as it cooks.
    Italian sausage in the cooking pot
  • Dice onions into tiny pieces. Add diced onions to a cooking pan, press garlic into cooking onions and saute the mixture until onions are tender.
    Sausage in a cooking pot
  • Carefully add water and Beef Better Than Bullion to the sausage and onions. Turn heat to low and let everything simmer for about 30 minutes.
  • Clean potatoes, slice them into medium size pieces and set aside. Chop kale into bite-size pieces, set aside.
    Peeled and clean potatoes on a cutting board
  • Add potatoes to the cooking ingredients and let it simmer until potatoes are tender. Then whipping cream, bring it to a boil and add in chopped kale. Cover pot with a lid and turn off the heat.
    Zuppa Toscana Soup in a saucepan on the stove
  • Serve with parmesan cheese.
    Zuppa Toscana Soup in a bowl

Nutrition

Calories: 294kcal | Carbohydrates: 10g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 374mg | Potassium: 416mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg