Go Back
+ servings
Print Recipe Add to Collection
3.82 from 16 votes

Olive Garden Zuppa Toscana Soup

Warm up on a cold day with a bowl of Olive Garden Zuppa Toscana Soup. This copycat recipe will hit the spot on a cold winter's day.
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Keyword: soup, toscana soup
Servings: 4
Calories: 610kcal


  • 1 lb Italian sausage casing removed and cut into bite- size pieces
  • 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
  • 1 large onion chopped
  • 3 strips of thick cut bacon
  • 3 garlic cloves minced
  • 2 cups kale veins removed and cut into thin ribbons
  • 32 oz can chicken broth
  • 2.5 cups water
  • 1 cup heavy whipping cream


  • Slice uncooked sausage into small pieces and brown in your soup pot.
  • Remove the sausage from the pot and add onions, garlic, and cook until browned.
  • Add chicken broth and water to the pot and stir.
  • Place sausage back in the pot along with the potatoes and simmer for about 30 minutes until the potatoes are soft.
  • While the soup is cooking, brown bacon in a small skillet and cut into small pieces.
  • When potatoes are soft, add bacon, kale, and heavy cream to the pot.
  • Season the soup with salt and pepper.
  • Simmer for another 10 minutes or until heated through.
  • Serve with crusty bread and/or crackers.


Calories: 610kcal | Carbohydrates: 5g | Protein: 19g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 153mg | Sodium: 871mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4222IU | Vitamin C: 35mg | Calcium: 153mg | Iron: 2mg