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  • Chelsea Heller

    Olive Garden Zuppa Toscana Soup INGREDIENTS 1 lb ground Italian sausage 1½ tsp crushed red peppers 1 large diced white onion 4 Tbsp bacon pieces 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon 1 cup heavy cream 1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Delicious!

  • Melanie Snare

    This time i ised the sweet Italian sausage with the added red pepper flakes in the recipe {probably could just do 1 tsp instead of 1 1/2tsp} Olive Garden Zuppa Toscana: Tuscan Soup Recipe made at the restaurant

  • Patricia Viets

    Copycat recipe for Olive Garden's Zuppa Toscana (Italian Sausage Soup) - my favorite!

  • Alexandra Randall


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Zuppa Toscana...aka potato and sausage soup. I like to use fresh spinach instead of Kale. My hubby likes to cook this, adding bacon.

Olive Garden Zuppa Toscana Copycat Recipe - This copycat recipe is so easy to make and tastes a million times better than the original!

This Zuppa Toscana soup is an Olive Garden copy cat. We have given directions to make it as a freezer meal.

Tuscan Soup 1 lb ground Italian sausage 1 teaspoon paprika 1 large white onion, diced 4 cloves garlic, pureed 10 cups chicken broth 1 pound (about 3 large) Russet potatoes, sliced into disks 1 cup heavy cream 1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces Salt and pepper, to taste