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Olive Garden™ Zuppa Toscana Soup Recipe


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This is one of the most popular restaurant recipes from Olive Garden™. This is a spicy sausage and bacon soup with russet potatoes and greens in a creamy broth.

If you substitute cauliflower for the potatoes, you can make a great low-carb Atkins friendly soup that will taste exactly like the original restaurant recipe from The Olive Garden™.  Another option would be to cook this up in a programmable crock pot with the pre-cooked sausage and backon in there.  It will be ready for you when you get home.  Just add the kale and cream before serving.

Serve this with a nice basket of Olive Garden™ Breadsticks and their house salad. A wonderful lunch or dinner meal for you and your family.

Recipe

  • 1 lb. spicy Italian sausage – crumbled
  • 1/2 lb. smoked bacon – chopped
  • 1 qt. water
  • (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
  • 2 lg. russet potatoes – scrubbed clean, cubed
  • 2 garlic cloves – peeled, crushed
  • 1 med. onion – peeled, chopped
  • 2 cups chopped kale OR Swiss chard
  • 1 cup heavy whipping cream
  • salt and pepper – to taste

Directions

  1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
  2. Drain sausage and set to the side.
  3. Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
  4. Drain bacon and set to the side.
  5. Place broth, water, garlic, potatoes, and onion in a pot.
  6. Simmer over medium heat until potatoes are tender.
  7. Add sausage and bacon to the soup.
  8. Simmer for 10 minutes.
  9. Add kale and cream to pot.
  10. Season with salt and pepper.
  11. Heat thoroughly.
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    • 7 Responses to 'Olive Garden™ Zuppa Toscana Soup Recipe'

    1. Top Secret Olive Garden Recipes | Restaurant Recipes - November 24th, 2008 at 11:04 am

      [...] Zuppa Toscano Soup One of the most popular top secret recipes from Olive Garden™. This is a spicy sausage and bacon soup with russet potatoes and greens in a creamy broth. [...]

    2. Pure Sugar » Blog Archive » Menu Plan Monday - January 12th, 2009 at 11:26 am

      [...] also trying out this Zuppa Toscana recipe. It’s Drew’s favorite soup at The Olive Garden. I think I’m going to switch out [...]

    3. Ledene - October 2nd, 2009 at 12:08 am

      I’ve substituted turkey sausage for the regular sausage…a slightly healthier change…Just as good!

    4. Dew Girl - November 3rd, 2009 at 7:38 pm

      I just got through making this soup and it was GREAT!!!..I took a potatoe masher and mashed the potatoes up a little in the pot..I also would not use as much bacon..I think the next time I am only going to use it as a garnish instead. Took longer to put together than I thought it would..plan at least an hour to hour and a half..but again GREAT!!! I am stuffed and will without a doubt make it again…Thanks a million…

    5. skye72 - November 9th, 2009 at 2:39 pm

      Love it! Love it! Love it! This is what I heard from all the people I made this for. I would have to agree. :)

      Pureed up a blender full of potatoes before adding the sausage and bacon. Helped make it a bit creamier.

    6. Susan - November 9th, 2009 at 6:48 pm

      I made this soup last winter and it was soooo good! I will be making it again soon. I will try the cauliflower this time.

    7. GiGi - November 23rd, 2009 at 8:08 pm

      This is a very good recipe. Made the following changes: Added the kale with the potatoes because of it’s coarseness. I also added 50% more broth to make it more of a soupy consistency. I left out the bacon because I had over a pound of sausage.


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