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Wednesday, March 21, 2012

Olive Garden Zuppa Toscana Recipe

This is one of the best soups I have ever had. My wife and I love this and it will definitely warm you up on a cold day. This is the original recipe that is used at Olive Garden but it has been toned down by Tuscan Recipes to serve between 6-8 people. I have altered the amount of crushed red peppers as well since it was way to spicy for our tastes with the original amount.


  • 1-lb ground Italian sausage
  • 1/2 tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces
  • 2 tsp garlic puree
  • 10 cups of water
  • 5 cubes of chicken bouillon
  • 1 cup of heavy cream
  • 1-lb sliced Russet potatoes (approximately 3 large potatoes)
  • 1/4 of a bunch of kale


  1. Saute the Italian sausage and crushed red pepper in a large pot. Drain excess fat and refrigerate while you prepare the other ingredients.
  2. In the same pan, saute bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about a half-hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the sausage and the kale. Let all heat through and serve.
Sit back and enjoy the delicious fruits (or soups) of you labor!

1 comment:

  1. I love this soup, and I am so glad that I found this page! Thank you!