One-Pot Zuppa Toscana

4.64 from 22 votes

Just one pot and 30 to 40 minutes is all you need for this rich and comforting Zuppa Toscana. It’s loaded with flavor and will have everyone craving seconds!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American, Italian

Keyword: copycat zuppa toscana, Olive garden zuppa toscana, zuppa toscana, zuppa toscana recipe

Servings: cups

Author: Sweet Basil

Ingredients

4 Strips Bacon Rashers diced
1 lb Spicy Italian Sausage
2 Stalks Celery finely chopped
1 Medium Onion finely chopped
3 Cloves Garlic crushed
1 Tablespoon All-Purpose Flour heaped
4 Cups Chicken Broth
1 Cup Water
3 Sprigs Fresh Thyme
1 lb Baby Potatoes
1 Pinch Red Pepper Flakes
2 Big Handfuls Kale , chopped
1 Cup Heavy Cream
Salt and Pepper , to taste

US Customary - Metric

Instructions

Heat a large saucepan over medium heat, then add the bacon (if your bacon is quite lean, add a couple of teaspoons of oil too). Saute until golden and crispy, then set aside.
4 Strips Bacon Rashers
Add the sausage to the same pan and cook, breaking it up with a spatula until cooked through and starting to get golden bits. Set this aside, separate to the bacon.
1 lb Spicy Italian Sausage
Add the celery, onion and garlic and continue cooking on med/ low until softened a little (2-3 minutes).
2 Stalks Celery, 1 Medium Onion, 3 Cloves Garlic
Add the flour and give it a good stir to combine well.
1 Tablespoon All-Purpose Flour
Pour in the stock slowly, stirring constantly so you don't get lumps of flour. Add the water, then drop in the thyme, potatoes and red pepper flakes.
4 Cups Chicken Broth, 1 Cup Water, 3 Sprigs Fresh Thyme, 1 lb Baby Potatoes, 1 Pinch Red Pepper Flakes
Turn the heat up to high, bring to the boil and boil for 6 minutes or until the potatoes are fork tender.
Add the sausage and kale, then boil for another minute or so, just until the kale has wilted.
2 Big Handfuls Kale
Drop the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.
1 Cup Heavy Cream
Simmer for about 1 minute, then add salt and pepper to taste.
Salt and Pepper
Remove the thyme stalks, then pour the soup into bowls and scatter the cooked bacon over the top.

Notes

If you want a thinner consistency, add a touch more water.
Any leftover soup can be stored in the fridge for 2-3 days in an airtight container. The cream will separate from the broth but just give it a shake up and it will all mix together perfectly.
Reheat in the microwave or in a saucepan over low heat until simmering.
If you want to freeze this soup, stop before adding the cream. When you want to eat the soup, thaw in the fridge overnight then return it to the saucepan. Heat it until you start to see bubbles, then pick up where you left off by adding the cream.

Nutrition