Zuppa Toscana Soup

The last time we were at Olive Garden, Adam tried their zuppa toscana soup and he really enjoyed it so I decided to do some yahoo searching and look for the recipe.  I served it with a side salad and french bread and it was delicious and very filling!

Zuppa Toscana Soup

1 lb. spicy Italian sausage - crumbled - I just used Italian sausage since I'm not huge on spicy food
1/2 lb smoked bacon - chopped
4 c. water
28 oz chicken broth
2 large russet potatoes - cubed
2 garlic cloves - crushed - I used 1 tsp pre-minced garlic
1 medium onion - chopped
2 c. chopped kale or Swiss chard - I was unable to find either of these in our local grocery store so I substituted mustard greens
1 c. heavy whipping cream
salt and pepper to taste

Brown sausage in a pan over medium heat, breaking up into small pieces as it cooks.  Drain the sausage and set aside.  Brown the bacon in a pan over medium heat, being careful not to cook it crispy.  Drain the bacon and set aside.  Place the broth, water, garlic, potatoes, and onion in a pot and simmer over medium heat until the potatoes are tender.  Add sausage and chopped bacon to the soup and simmer for 10 minutes.  Add kale and whipping cream to the pot until just heated throroughly.  Season with salt and pepper.

Adam's review was that it was very good but not as spicy as the Olive Garden's recipe.  So if you're looking for a spicier soup, look for spicy sausage!


  1. awesome. this is actually the only reason i go to the olive garden...for the soup and salad lunch and i only get the zuppa toscana. so ill definitely have to try and recreate it.