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


  • 1Bake sausage in 300 degree oven for 15-20 mins. until done.
  • 2Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
  • 3In 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.
  • 4Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.

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About Olive Garden Zuppa Toscana Soup

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

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