Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

Photo by Joyce O.

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb Italian sausage

  • teaspoon crushed red peppers

  • 1

    large diced white onion

  • 2

    teaspoon garlic puree

  • 10

    cups water

  • 5

    cubes of chicken bouillon

  • 1

    cup heavy crean

  • 1

    lb sliced russet potatoes, or about 3 large

  • ¼

    of a bunch of kale

  • 4

    tablespoons bacon bits (I leave this out)


Saute sausage and red pepper in a large pot. Drain excess fat. Refrigerate while you prepare other ingredients. In the same pan, saute bacon (optional), onions and garlic for about 15 minutes or until onions are soft. Mix together the chicken bouillon and water, then add to the onion mix. Cook until boiling. Add potatoes and cook until soft, about 1/2 hour Add heavy cream and cook until thoroughly heated Stir in the sausage. Add kale just before serving


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