Olive Garden Soup/zuppa Tuscana Recipe

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Olive Garden Soup/Zuppa Tuscana

Emma Chapman


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.

pinch tips: Slow Cooker/Crock Pot Hints





15 Min


30 Min


2 1/2 qt
chicken broth
4 large
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

Directions Step-By-Step

Combine broth, potatoes and kale in a 4 quart Dutch oven or saucepan. Cook over medium heat, stirring occasionally until soup begins to simmer.
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.

About this Recipe

Course/Dish: Other Soups