Zuppa Toscana Soup



A very good soup that hits the spot on cold winter days.
I always get this soup when I go to Olive Garden, so when I found this recipe, I was so excited.


★★★★★ 4 votes

6 to 8


  • 1 lb
    ground italian sausage
  • 1 1/2 tsp
    crushed red peppers
  • 1 large
    diced white onion
  • 4 Tbsp
    bacon pieces
  • 2 tsp
    garlic puree
  • 10 c
  • 5
    cubes of chicken bouillon
  • 1 c
    heavy cream
  • 1 lb
    sliced russet potatoes (about 3 large potatoes)
  • 1/4 bunch

How to Make Zuppa Toscana Soup


  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.

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About Zuppa Toscana Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

Show 37 Comments & Reviews

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