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Olive Garden Zuppa Toscana Soup


Tastes just like the real deal! Your family or guests will love this Olive Garden Zuppa Toscana Soup recipe. Enjoy!

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Rate this recipe 4.3/5 (84 Votes)


  • 1 pound spicy Italian sausage
  • 1/2 pound bacon, chopped
  • 6 cups chicken stock
  • 3 large russet potatoes, scrubbed clean and cubed
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 cups chopped kale or spinach
  • 1 cup heavy whipping cream
  • salt and pepper, to taste


Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.

Add the sausage, bacon kale, chicken stock and cream to the pot.

Simmer until the potatoes are tender. Do NOT allow to boil.


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