Soups, Stews & Chili

Olive Garden Zuppa Toscana Soup with Sausage and Potatoes

By Clara ·
November 1, 2026

The bacon starts crackling before the soup even has broth in it, and that first round of rendered fat gives the sausage and onion a savory base. I brown each in the same Dutch oven, then let the potatoes simmer right in the broth so they pick up that flavor as they soften. That’s what makes this Olive Garden Zuppa Toscana Soup with Sausage and Potatoes taste hearty without needing a long simmer.

Russet potatoes bring a soft, substantial texture, while kale keeps the bowl from feeling too rich. I cut the potatoes into thin slices so they turn fork-tender in the short simmer, then add the cream only at the end. The soup gets its creamy finish without boiling the dairy.

There’s a little chopping and browning up front, but the steps stay straightforward once the pot is on the stove. Each spoonful has tender potato, browned sausage, wilted kale, and crisp bacon folded into a creamy broth.

Why Thin Potato Slices Make This Soup More Reliable

Potatoes are the part of this soup most likely to throw off the timing. A thick piece can stay firm in the middle while a thinner one is already soft, so the pot ends up with uneven bites. Cutting the russets into slices of a consistent thickness gives them a better chance of becoming tender together.

That matters because the potatoes simmer directly in the broth. They’re not cooked separately and added at the end, so their texture becomes part of the soup rather than a garnish. Thin slices soften on the recipe’s short simmer and make the broth feel hearty without turning every piece to mush.

Keep the slices even, and use a fork to check the thickest piece near the end of cooking. It should slide in easily. If that piece still resists, give the potatoes a little more time before adding the kale; once the greens and cream are in, you’re at the finishing stage, not the place to wait on undercooked potatoes.

What the Sausage, Russets, and Kale Each Bring

• Bulk Italian sausage — Bulk sausage breaks into small pieces as it browns and seasons the broth as it cooks. Mild keeps the heat restrained; hot brings more peppery warmth. Either works, so choose based on how much heat you want.
• Bacon — Bacon renders the cooking fat and adds crisp, smoky bites at the finish. A familiar sliced bacon is a good fit here; the important cue is that it’s crisp before you transfer it from the pot.
• Russet potatoes — Russets soften readily in the simmering broth and give the soup a filling, tender bite. Scrub them well before slicing. The thin, even cut matters more to the finished texture than choosing a fancy potato.
• Kale — Chopped kale holds its shape better than a delicate leafy green during the brief cook in the soup. Remove the tough stems before chopping so the leaves wilt while the broth stays easy to eat.
• Heavy cream — Heavy cream brings the rich finish and body. A thinner dairy product won’t give quite the same texture, so I stick with cream for this version rather than treating it as a one-for-one swap.
• Onion, garlic, and chicken broth — The onion softens into the base, and the garlic needs only a short stir so it becomes fragrant without scorching. Use a chicken broth whose salt level you enjoy; the soup’s seasoning is intentionally simple.

Building the Broth Before the Cream Goes In

Render the Bacon Until Crisp

Set a 6-quart Dutch oven over medium heat and cook the chopped bacon for 6–8 minutes, stirring occasionally. Look for crisp pieces and rendered fat in the bottom of the pot. Transfer the bacon to a paper towel-lined plate, leaving the fat behind for the sausage and vegetables.

Brown the Sausage, Then Control the Fat

Add the bulk sausage and break it into small pieces as it cooks for 6–8 minutes. Let the pieces brown rather than crowding them into one large clump, and cook until the sausage reaches 160°F. Transfer it to a plate, then drain off all but about 1 tablespoon of fat; too much left in the pot can make the broth feel greasy.

Soften the Onion Before Adding Garlic

Add the diced onion, salt, and pepper to the pot and cook for 4–5 minutes, stirring until the onion softens. The onion should look glossy and begin turning translucent, not browned at the edges. Stir in the minced garlic for 30 seconds; it should smell fragrant by the time you add the liquid.

Simmer the Potatoes Until Fork-Tender

Pour in the chicken broth and add the potato slices, then bring the pot to a boil. Reduce the heat and simmer uncovered for 12–15 minutes, checking the thickest slices with a fork near the end. They should be tender without falling apart when lifted.

Wilt the Kale and Finish Gently

Stir the cooked sausage and chopped kale into the pot and cook for 3–5 minutes, until the leaves have wilted. Stir in the heavy cream and crisp bacon, then heat gently for 2–3 minutes without letting the soup boil. The finished broth should look creamy, with the greens softened and the potato slices still easy to see.

Choose Mild or Hot Sausage for the Bowl You Want

Questions That Come Up While Making Zuppa Toscana

Olive Garden Zuppa Toscana Soup with Sausage and Potatoes

Zuppa Toscana soup simmers Italian sausage and russet potatoes in chicken broth, then finishes with kale, heavy cream, and crisp bacon. This hearty one-pot soup has tender potatoes and a creamy, savory broth.

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Prep Time 15 minutes mins

Cook Time 39 minutes mins

Total Time 54 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

• 4 bacon slices, chopped
• 1 lb Italian sausage bulk, mild or hot
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 0.5 tsp fine salt
• 0.25 tsp black pepper
• 6 cups chicken broth
• 1.5 lb russet potatoes scrubbed and cut into 1/4-inch slices
• 4 cups kale chopped, tough stems removed
• 1 cup heavy cream

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate.
3. Add the sausage to the pot and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
4. Transfer the sausage to a plate.
5. Drain off all but about 1 tablespoon of fat.
6. Add the onion, salt, and pepper and cook for 4–5 minutes until softened.
7. Stir in the garlic for 30 seconds.
8. Add the chicken broth and potatoes, and bring to a boil.
9. Reduce the heat and simmer uncovered for 12–15 minutes until the potatoes are fork-tender.
10. Stir in the sausage and kale and cook for 3–5 minutes until the kale is wilted.
11. Stir in the heavy cream and bacon and heat gently for 2–3 minutes without boiling.

Notes

For the best texture, heat gently after adding the cream and do not let the soup boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use unsweetened coconut cream.