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olive garden soup/zuppa tuscana

(1 rating)
Recipe by
Emma Chapman
Jackson, GA

My favorite soup at Olive Garden is made with Italian sausage and potatoes. My late husband and I finally figured out the recipe. I usually steam one large bunch of kale, drain, chop and divide into several small freezer bags and store in a container in the freezer to have ready when I want to prepare this soup. If you use hot Italian sausage, omit the cayenne pepper.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For olive garden soup/zuppa tuscana

  • 2 1/2 qt
    chicken broth
  • 4 lg
    russet potatoes, thinly sliced
  • 3 c
    fresh kale, chopped
  • 3/4 lb
    mild italian sausage
  • 8 slice
    extra crisp bacon, crumbled
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
    cayenne pepper
  • 1/2 c
    heavy cream

How To Make olive garden soup/zuppa tuscana

  • 1
    Combine broth, potatoes and kale in a 4 quart Dutch oven or saucepan. Cook over medium heat, stirring occasionally until soup begins to simmer.
  • 2
    In the meantime, place sausage in a large skillet (if using links, remove and discard casing). Break up and cook stirring constantly. DO NOT brown. Drain well and add to soup with crumbled bacon, garlic powder and cayenne pepper. Simmer about 30 minutes or until potatoes are tender. Stir in cream and serve.

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