Zuppa Toscana

Patty Bronson


This recipe is a "knock off" of Olive Garden's Soup. I love their soup but always feel I'm buying broth with little substance. This is a heartier version of their soup.


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


  • 1 lb
    spicy italian sausage (you can use italian turkey sausage)
  • 6 - 10 c
    kale, rough chopped
  • ·
    red pepper flakes (amount depends on the heat you like)
  • 4 clove
    garlic, minced
  • 6
    strips of bacon, finely diced
  • 1 tsp
    italian seasoning (oregon flavor rack)
  • 32 oz
    chicken stock
  • 3
    large potatoes, peeled and diced
  • 1 c
    water (don't use if you are using 1/2 and 1/2
  • 1 1/2 c
    1/2 and 1/2 (or 3/4 c cream). you could use evaporated milk
  • ·
    salt and pepper to taste
  • ·
    parmesan, shredded for topping
  • ·
    basil chiffonade for topping
  • 1
    small onion, diced

How to Make Zuppa Toscana


  1. In a Stock Pot, saute' sausage, when cooked drain through mesh colander in sink. While sausage is draining, cook bacon. Dice onion, peel (or not) and dice potatoes. When bacon is nearly cooked through add diced onions. When onions become translucent, add potatoes; saute for 3 or 4 minutes. Add Kale and garlic; cook till Kale begins to wilt.
  2. Add, chicken stock and bring to boil. Reduce to simmer. Add Italian seasoning and hot pepper flakes. Reduce to simmer. Just before serving add 1/2 and 1/2 or cream. Do not allow it to boil.
  3. To serve, ladle soup into bowl, top with grated Parmesan Cheese and basil. Serve with a toasted crusty bread. We like Rosemary bread topped with Parmesan.

Printable Recipe Card

About Zuppa Toscana

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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