Better Than Olive Garden Zuppa Toscana
This ONE POT Loaded Zuppa Toscana (Tuscan Soup) is the ultimate creamy, hearty, decadently delicious comfort food!  This ONE POT Loaded Zuppa Toscana (Tuscan Soup) is the ultimate creamy, hearty, decadently delicious comfort food and has been called the “best soup I have ever tasted” by many! This Zuppa Toscana is BETTER than Olive Garden Zuppa Toscana recipe loaded with Italian sausage, potatoes, bacon, cannellini beans, carrots, corn, and kale/spinach!
Servings Prep Time
10bowls 20minutes
Cook Time
Servings Prep Time
10bowls 20minutes
Cook Time
This one pot Loaded Zuppa Toscana Soup is truly better than Olive Garden's - by a long shot!  It's creamy, comforting. makes great leftovers and my family LOVES it!  
  • 6slices baconuncooked
  • 1pound bulk/ground spicy Italian sausage
  • 1 onion, chopped
  • 3 carrots, chopped(approx. 1 ½ cups)
  • 3 stalks celery, chopped(approx. 1 ½ cups)
  • 4-6 garlic cloves, minced
  • 1/3cup flour
  • 1 1/2pounds/3 medium russet potatoeschopped into bite size cubes
  • 1 15 oz. can cannellini beansrinsed and rained
  • 1 15 oz. can can sweet cornrinsed and drained
  • 1 15 oz. can creamed corn
  • 4cups low sodium chicken broth
  • 3cups milk
  • 3tablespoons cornstarch
  • 1tablespoon Dijon mustard
  • 2 bay leaves
  • 1tablespoon chicken bouillon
  • 1tsp EACH dried parsley, salt
  • 1/2tsp EACH dried basil, dried oregano
  • 1/4tsp EACH dried thyme, pepper
  • 1/4teaspoon red pepper flakes, or more to taste(optional if you like heat)
Add later:
  • 2-3cups half and half
  • 4cups loosely packed fresh chopped spinach or kale
Garnish (optional)
  • remaining baconin directions
  • fresh parsley
  • Parmesan cheese
  1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
  2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
  3. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
  4. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
  5. Stir in half half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
  6. Remove from heat and stir in spinach/kale and half of chopped bacon.
  7. Garnish individual servings with remaining bacon and Parmesan cheese if desired.
Recipe Notes

This recipe makes a lot of soup so consider halving the recipe if you don’t like leftovers.