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Olive Garden zuppa Toscana soup is a classic, delicious and hearty Italian soup with sausage, potato, bacon and kale. We have one recipe from Olive Garden’s cookbook and one that’s a healthy low fat version.

So someone who used to work at the Olive Garden sent in the original recipe and I’ve adapted it to serve just 6-8. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

 How-To Video – Olive Garden Zuppa Toscana Soup Recipe

Makes: 6-8 servings

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

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

1. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
2. Add chicken bouillon and water to the pot and heat until it starts to boil.

1. Add the sliced potatoes and cook until soft, about half an hour.
2. Add the heavy cream and just cook until thoroughly heated.
3. Stir in the sausage and the kale, let all heat through and serve. Delicious!