olive garden's zuppa toscana soup

Wednesday, January 21, 2015
I've been on a cooking-kick lately... trying a bunch of new recipes on the weekends...and a couple have been really tasty, so I thought I would share them!

I love Olive Garden's Zuppa Toscana soup, so I went searching for a copy cat recipe and the one I found tastes EXACTLY like the restaurant's version - I was really happy with the way it turned out!

olive garden soup

  • 1 lb Italian sausage - I used mild
  • 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 1/4 cup bacon bits 
  • 3 garlic cloves, minced
  • 2 cups kale, chopped - I will add more next time I make this
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream - I'm going to try using a healthier option next time (maybe half and half) 


1. Chop or slice uncooked sausage into small pieces. - next time I am going to try and make them smaller, or maybe do ground sausage

2.  Brown the sausage and dump (grease and all) into your soup pot.

3. Add chicken broth and water to pot and stir.

4. Place onions, potatoes, and garlic in the pot.

5. Cook on medium heat until the potatoes are done.

6. Add bacon bits.

7. Salt (and pepper) to taste.

8. Simmer for another 10 minutes.

9. Turn to low heat.

10. Add kale and cream.

11. Heat through and serve! 


  1. This looked heavenly when you posted it on Insta last night! I always use half-and-half and you can't tell. Definitely bookmarking this baby ;)

  2. This is my favorite soup! Can't wait to try the copy cat!

  3. Who knew it would be this easy?! Delicious!


emily kay