One Pot Copycat Zuppa Toscana

If you’re living in the Northwest like me, we are entering some of the coldest mornings and nights of the new year. This one pot copycat Zuppa Toscana is the ultimate meal for a cold winter day, with the perfect combination of creamy, spicy and warm.

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One Pot Zuppa Toscana

Life-Changing One Pot Zuppa Toscana 

You know those meals that change your life?

You eat them once, and suddenly the bar has been set (very high). Well, that was my experience with this Zuppa Toscana at Olive Garden. It’s one of those copycat recipes that was absolutely essential in my life. Now I just need to find one for those seriously addicting breadsticks…

Star Ingredients

  • Spicy Italian Chicken Sausage – this one pot Zuppa Toscana could certainly be made with traditional pork sausage, but there is something about this spicy Italian chicken sausage from trader joes that I am obsessed with! the seasoning they use goes perfectly in this soup and I feel a bit less guilty eating chicken over pork. 
  • Bob’s Red Mill Gluten Free Flour (shocker, I know) – using flour in soups is not something I invented, it helps greatly in developing a thick, creamy broth. However, when I found out about my wheat allergy I was worried I wouldn’t be able to use this technique anymore. Cue my favorite product of all time!
  • Kale – I just love using kale in this one pot Zuppa Toscana. Truly any variety would go well in this soup and if you’re not into kale you could substitute this ingredient with spinach, chard or leave it out entirely. 

One Pot Zuppa Toscana

Allergen Tags

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This One Pot Zuppa Toscana does not contain the following allergens:

 Wheat Free Tree Nut Free Soy FreeEgg Free Shellfish Free Fish FreePeanut Free


One Pot Zuppa Toscana

One Pot Zuppa Toscana

  • Author: Salima's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x


This one pot Zuppa Toscana is the perfect combination of creamy, spicy and warm.




  • 1 lb spicy chicken sausage
  • 2 tsp olive oil
  • 4 slices of bacon, chopped into pieces
  • 4 shallots
  • 1 tbsp Bob’s Red Mill Gluten Free Flour
  • 6 cups chicken broth
  • 2 large potatoes, sliced thinly
  • 3 cups kale, chopped roughly
  • 1 cup heavy cream 
  • red pepper flakes, salt, pepper
  • parmesan cheese


  1. in a heavy bottomed soup pot brown the chicken sausage in the olive oil over medium heat, working to crumble the sausage into smaller pieces with a spoon. when fully cooked and crispy on the edges, remove and let cool on a paper towel. 
  2. cook bacon in the same pot until crispy. remove half of the grease. sauté sliced shallots in the remaining grease in the pot with the bacon. 
  3. when shallots begin to turn translucent, add flour, mixing until it begins to brown and bubble. deglaze the pot with 1/2 cup of the chicken stock. continue mixing and adding chicken stock. bring the stock to a boil and add potatoes. cook for 25 minutes. 
  4. add heavy cream, kale, sausage, red pepper flakes, salt and pepper to taste. top with freshly grated parmesan. 
  • Category: Soup
  • Method: Boiled
  • Cuisine: Italian

Keywords: zuppa toscana, one pot soup


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One Pot Copycat Zuppa Toscana


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One Pot Zuppa Toscana

One Pot Zuppa Toscana

  • Author: Salima’s Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings


This one pot Zuppa Toscana is the perfect combination of creamy, spicy and warm. 


1 lb sweet Italian sausage

3 pieces of bacon, cut into small pieces

4 shallots

1 tbsp bob’s red mill gluten free flour

8 cups chicken broth

3 medium potatoes, cut into thin slices, then quartered

3 cups kale

1 cup heavy cream

1/4 cup parmesan cheese

1 tbsp salt

1/2 tbsp pepper

2 tbsp crushed red pepper flakes


1. In a large soup pot cook ground sausage (remove from casing if necessary) over medium high heat. When fully cooked, remove and set aside on paper towel.

2. Add bacon to the pot and cook until brown and crispy. Remove 1/2 of the grease and add chopped shallots to the bacon and remaining grease. Sauté until shallots begin to caramelize and add flour. Mix until flour begins to brown and bubble. 

3. Slowly add chicken broth, continuing to mix the flour to combine until all the broth has been added. Bring to a boil. Add potatoes and cook for 25 minutes.

4. Add sausage, kale and cream. Season to taste with salt, pepper, crushed red peppers and freshly grated parmesan cheese.  

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Zuppa Toscana, One Pot Soup


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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