Zuppa Toscana

Zuppa Toscana- Printable VersionĀ (Olive Garden copycat recipe)


1 pound Italian sausage
1 tbsp. olive oil
1 small onion (diced)
4 cups chicken stock
2 cups water
2-3 medium russet potatoes (sliced)
1-2 cups kale (chopped)
4 oz. bacon (cooked and diced)
3/4 cup half and half or 2% milk
1/2 cup parmesan cheese


  1. Cook sausage and onion in olive oil over medium-high heat.
  2. Reduce heat and had chicken stock, water, potatoes, kale, and bacon. Simmer on low for about 30 minutes.
  3. Add milk and cheese.
  4. Serve hot!

Great toppings: parmesan cheese


The last time I made this soup I added about 1 tsp. garlic powder and a dash of red pepper flakes to give it a little extra kick.

I have tried cooking this in a crockpot… DO NOT DO THIS!! The soup turned GREEN!! The kale got way too over-cooked and turned it all green. It still tasted great… but the green soup did not look nearly as appetizing.


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