Olive Garden Zuppa Toscana

copy cat receipe

Yield: 8 servings
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 5 cube(s) chicken bouillon
  • 4 tablespoon(s) chopped bacon
  • 1 1/2 teaspoon(s) crushed red pepper
  • 2 teaspoon(s) garlic
  • 1 pound(s) ground Italian sausage
  • 1 cup(s) heavy cream
  • 1/4 bunch(es) kale
  • 1 large diced onion
  • 1 pound(s) sliced potatos
  • 10 cup(s) water


  1. 1.Saut Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. 2.In the same pan, saut bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. 3.Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. 4.Add the sliced potatoes and cook until soft, about half an hour.
  5. 5.Add the heavy cream and just cook until thoroughly heated.
  6. 6.Stir in the sausage and the kale, let all heat through and serve. Delicious!
June 2013

This recipe is a personal recipe added by TracyM and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Olive Garden Zuppa Toscana Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy