Olive Garden Zuppa Toscana Soup

Crystal Wilkinson


Yummy goodness.


★★★★★ 5 votes

20 Min
25 Min
Stove Top


  • 1 lb
    spicy italian sausage
  • 1/2 lb
    bacon, chopped
  • 7 c
  • 3
    chicken flavored bouillon cubes
  • 2
    large russet potatoes, scrubbed clean and cubed
  • 2 clove
    garlic, chopped
  • 1
    medium onion, chopped
  • 2 c
    chopped kale
  • 1 c
    heavy whipping cream
  • ·
    salt and pepper to taste.

How to Make Olive Garden Zuppa Toscana Soup


  1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
  3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
  4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.

Printable Recipe Card

About Olive Garden Zuppa Toscana Soup

Course/Dish: Cream Soups, Other Soups
Other Tag: Quick & Easy
Hashtags: #Cream, #Yummy, #Fall

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