Name: Zuppa Toscana (One Pot Olive Garden Copycat)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 4 slices beef or bacon, chopped; 1 small onion, diced; 3 cloves garlic, minced; 4 cups russet potatoes, sliced into thin half-moons; 4 cups chicken broth; 2 cups water; 1 teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; 2 cups chopped kale; 1 cup heavy cream (or full-fat coconut milk for dairy-free); Optional: grated Parmesan for serving

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Zuppa Toscana (One Pot Olive Garden Copycat) a cozy, creamy bowl of Zuppa Toscana is just what I crave on chilly days. This one-pot wonder combines savory Italian sausage, crispy beef (or bacon), tender potatoes, and kale in a rich, comforting broth. It’s a spot-on homemade version of the Olive Garden favorite—perfect for a quick weeknight dinner or a cozy weekend meal.

Zuppa Toscana (One Pot Olive Garden Copycat)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb Italian sausage (mild or spicy)

4 slices ,Beef chopped

1 small onion, diced

3 cloves garlic, minced

4 cups russet potatoes, sliced into thin half-moons

4 cups chicken broth

2 cups water

1 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

2 cups chopped kale

1 cup heavy cream (or full-fat coconut milk for dairy-free)

Optional: grated Parmesan for serving

Directions

I start by cooking the chopped beef (or bacon) in a large pot or Dutch oven over medium heat until crispy. Then I remove it and set it aside, keeping the grease in the pot for extra flavor.

Next, I add the sausage and cook it until browned, breaking it apart with a spoon as it cooks.

I stir in the diced onion and let it cook until soft and translucent, then add the garlic for another quick sauté—about 30 seconds.

Now I add the sliced potatoes, chicken broth, water, red pepper flakes (if I want a little heat), plus salt and pepper. I bring it all to a boil.

Once boiling, I reduce the heat and let it simmer for 15–20 minutes, until the potatoes are fork-tender.

I toss in the kale and let it simmer for 5 more minutes.

Finally, I lower the heat and stir in the heavy cream (or coconut milk). I let it gently simmer for 5 more minutes—never boiling—so it stays silky.

When serving, I top each bowl with the crispy beef and a sprinkle of Parmesan if I’m feeling fancy.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 410 kcal per serving

Variations

I sometimes swap out the Italian sausage for turkey or plant-based sausage if I want to lighten things up.

To make it fully dairy-free, I use full-fat coconut milk instead of cream and skip the Parmesan.

For a lower-carb version, I replace the potatoes with cauliflower florets.

If I want a bit more color, I add chopped sun-dried tomatoes or roasted red peppers.

I can spice it up more by adding extra red pepper flakes or using spicy sausage.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day. When reheating, I warm it gently on the stovetop or in the microwave. If it thickens too much, I add a splash of broth or water to loosen it up. I don’t recommend freezing this soup because the cream and potatoes can get a bit grainy.

FAQs

What kind of sausage works best for Zuppa Toscana?

I usually go with mild or spicy Italian sausage. Both add lots of flavor, and it really depends on how much heat I want.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—it tastes even better the next day once the flavors meld.

Can I freeze Zuppa Toscana?

I don't recommend freezing it because the cream and potatoes may change texture when thawed. If I must freeze it, I leave out the cream and add it fresh when reheating.

What’s a good substitute for kale?

If I don’t have kale, I use spinach or Swiss chard. Just keep in mind spinach wilts faster, so I add it right at the end.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as I double-check that my sausage and broth don't contain any hidden gluten.

Conclusion

Zuppa Toscana is one of those soups that hits the spot every time. It’s hearty, satisfying, and simple to make in just one pot. Whether I stick to the classic version or try one of the variations, I know I’ll be making this recipe all winter long. It’s my go-to for cozy nights and easy meal prep—and it always brings a little Olive Garden comfort to my kitchen.

📖 Recipe:

Zuppa Toscana (One Pot Olive Garden Copycat)

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A cozy, creamy one-pot Zuppa Toscana soup inspired by Olive Garden, made with Italian sausage, crispy beef or bacon, potatoes, kale, and a rich broth. It's hearty, comforting, and easy to prepare—perfect for chilly days or weeknight dinners.

Instructions

In a large pot or Dutch oven, cook the chopped beef or bacon over medium heat until crispy. Remove and set aside, reserving the grease in the pot.
Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon.
Stir in the diced onion and cook until translucent. Add minced garlic and sauté for 30 seconds.
Add sliced potatoes, chicken broth, water, red pepper flakes (if using), salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Add chopped kale and simmer for an additional 5 minutes.
Lower the heat and stir in the heavy cream or coconut milk. Simmer gently for 5 minutes without boiling.
Serve hot, topped with crispy beef or bacon and grated Parmesan if desired.