Olive Garden Zuppa Toscana Soup

Christine Mel


My absolute favorite thing to eat at the Olive Garden. My version has less calories, especially when I use non-fat evaporated milk.


★★★★★ 2 votes

5 Min
15 Min
Stove Top


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  • 1/4 c
    dry onions, minced
  • 3 slice
  • 1/2 lb
    italian sausage links
  • 1 Tbsp
    minced garlic
  • 1 1/2 Tbsp
    chicken bouillon granules
  • 5 c
  • 6 medium
    potatoes, sliced thin
  • 2 c
    fresh kale, chopped
  • 1 can(s)
    (12 oz.) evaporated milk

How to Make Olive Garden Zuppa Toscana Soup


  1. Bake sausage in 300 degree oven for 15-20 mins. until done.
  2. Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
  3. In a 4 quart stock pot, add bacon, sausage, garlic, chicken bouillon, water and potatoes. Bring to a boil and then simmer on low for 15 minutes.
  4. Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.

Printable Recipe Card

About Olive Garden Zuppa Toscana Soup

Main Ingredient: Potatoes
Regional Style: Italian
Other Tag: Healthy

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