Olive Garden Zuppa Toscana Soup

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Olive Garden Zuppa Toscana Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound spicy Italian sausage

  • ½

    pound bacon, chopped

  • 7

    cups water

  • 3

    chicken flavored bouillon cubes

  • 2

    large russet potatoes, scrubbed clean and cubed

  • 2

    cloves garlic, chopped

  • 1

    medium onion, chopped

  • 2

    cups chopped kale

  • 1

    cup heavy whipping cream

  • salt and pepper, to taste


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 have are still a little firm, but are beginning to soften. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.


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