Zuppa Toscana

This Olive Garden Copycat has been tweaked over the years by me and now is richer and fuller in taste. Without writing a novel of how I came about this delicious soup, we will get straight to the ingredients you need and the recipe.

Zuppa Toscana– serves 4-6

Ready in 1 hour


1 lb. Italian sausage (I like hot sausage for a kick!)

4 medium russet baking potatoes, washed and diced into 1/2 inch cubes

1 large sweet onion, diced

6 slices cooked bacon, chopped (save some of the grease to add in later)

1 tsp. salt

1/4 tsp. black pepper

1/2 tsp. red pepper flakes (more for spice)

3 garlic cloves minced

2 cups kale or swiss chard chopped and packed in measuring cup

1 quart chicken stock

1 cup heavy whipping cream or half and half


In a stock pot or dutch oven cook bacon over medium heat until crisp and set aside on plate. With remaining grease, cook sausage until browned.

Add onions, garlic, salt, pepper, and red pepper flakes to meat and cook until onions are tender.

Reduce heat to low/medium and place potatoes in pot. Slowly add the chicken stock and bring to a simmer.

Cook on a soft boil until potatoes are tender (about 15 minutes). Reducing heat to low, add in cream and kale allowing to simmer another 10 minutes.

Sprinkle in chopped bacon and serve.

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