Zuppa Toscana

Laurie Sanders


My husband's aunt gave me this recipe that her sister created to replicate Olive Garden's famous sausage potato soup. To be honest, I've never had it at the Olive Garden but this soup is AWESOME.

pinch tips: Slow Cooker/Crock Pot Hints



An Army


2 Hr


30 Min


Stove Top


1-2 lb
bulk italian sausage (2 for meatier soup)
3 slice
bacon, diced
1 Tbsp
olive oil
1 large
onion, diced
5 clove
garlic, minced
2 stalk(s)
celery diced including leaves
5 can(s)
chicken broth (or 6-7 cups of homemade)
bay leaves
1 tsp
red pepper flakes
1-2 tsp
oregano, dried
1 Tbsp
italian seasoning
1 tsp
fine celery seed
1/2 tsp
1 tsp
white pepper
10 medium
yukon gold potatoes cleaned and cut into pieces
1 c
heavy cream
1 Tbsp
1 bunch
fresh kale, leaves only diced
1 Tbsp
1 tsp
black pepper

Directions Step-By-Step

In a frying pan, lightly brown the sausage and bacon, drain grease and transfer to baking dish. Bake at 350 degrees for 30 minutes.
In large stockpot place 1 tablespoon of olive oil, add garlic, onion and celery and sauté for 5 minutes until soft. Add chicken stock and bring to a boil, add bay leaves and all other spices except the final salt and pepper. Add the potatoes and reduce to a simmer. Cook for 10-15 minutes until potatoes are nearly done.
Add the meat to the soup. Mix the cream with the cornstarch until well combined and add to the soup mixture. If it is not thick enough for your liking, add additional cornstarch premixed with water or chicken stock until desired consistency is reached. This is not meant to be a thick soup.
Season with salt and pepper to your taste, possibly not as much as listed above. Add kale and cook about 5 minutes and serve.
Cook's note: Sometimes I make this without going to quite this much trouble. For instance, the picture that I posted with the recipe, I didn't have kale and I cooked the sausage on the stovetop. The combination of spices is what makes this so YUMMY!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian