Zuppa Toscana

Samantha Orso


This is my version of Olive Gardens soup


★★★★★ 1 vote

20 Min
40 Min


  • 2 bunch
  • 1
    med onion chopped
  • 2 clove
    garlic chopped
  • 1 pkg
    loose spicy italian sausage
  • 1 pkg
  • 3
    lg potatoes peeled and sliced into rounds
  • 4 c
    chicken broth
  • 2 c
  • 1 pt
    heavy cream
  • ·
    salt and pepper

How to Make Zuppa Toscana


  1. In a large skillet crumble and brown sausage. Drain and set aside.
  2. In same skillet cook bacon until done. Not too crispy, Drain off grease and chop. Set aside with sausage. You may reserve some for garnish.
  3. In a large pot place water, broth, onions, garlic and potatoes. Simmer until potatoes are tender about 20 minutes.
  4. When potatoes are tender add in meats and simmer for another 10 minutes.
  5. add kale and cream and cook until kale is wilted and tender. Season with salt and pepper to taste.
  6. You may top with some crumble bacon pieces if you wish.

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