Olive Garden’s Zuppa Toscana

Olive Garden’s Zuppa Toscana is an easy-to-make, flavorful soup that has a slight kick.  The Zuppa Toscana recipe is basically a potato soup recipe with fresh greens, some spicy sausage, and smoked bacon.  I’m sure that every Italian household had a Zuppa Toscana recipe because it uses inexpensive ingredients one might have in the house.  It can be altered based on what you currently have on hand – you can substitute escarole for kale or water for chicken broth, etc.  However, the recipe below is a copycat recipe for the amazing Olive Garden Zuppa Toscana.  It is quick and easy to make and is great served up front, as a stand-alone meal, or with a salad or soup.

Olive Garden Zuppa Toscana


  • 1 lb. spicy Italian sausage – crumbled
  • 1/2 lb. smoked bacon – chopped
  • 1 qt. water
  • (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
  • 2 lg. russet potatoes – scrubbed clean, cubed
  • 2 garlic cloves – peeled, crushed
  • 1 med. onion – peeled, chopped
  • 2 cups chopped kale
  • 1 cup heavy whipping cream
  • salt and pepper – to taste
  • Italian Herbs & Spices to taste


  • In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
  • In a skillet over medium-high heat, brown bacon; drain, set aside.
  • Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
  • Add sausage and bacon to pot; simmer for 10 minutes.
  • Add kale and cream to pot; season with salt and pepper/herbs and spices; heat through.
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