Cookbook:Zuppa Toscana

Zuppa Toscana
A bowl of Zuppa Toscana.
Category Soup recipes
Servings 12
Time 35 minutes

Cookbook | Ingredients | Recipes | Soup

Zuppa Toscana is a soup available at The Olive Garden restaurant.


  • 1 lb. Spicy Italian Sausage - Crumbled
  • 1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)
  • 1 qt. Water
  • (2) 14.5 Oz. Cans Chicken Broth
  • (2) lg. Russet Potatoes - Cubed
  • 2 Garlic Cloves - Crushed
  • 1 med. Onion - Chopped
  • 2 cups Chopped Kale or Swiss Chard
  • 1 cup Heavy Cream
  • Salt and pepper to taste


  1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
  2. In skillet over medium-high heat, brown bacon. Drain and set aside.
  3. Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
  4. Add sausage and bacon to the pot. Simmer for 10 minutes.
  5. Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.

Bon appétit!

Notes, tips, and variationsEdit

Potatoes can be substituted with cauliflower for a low carbohydrate version of this soup. I also used 1/2 mild 1/2 spicy turkey sausage instead of pork sausage. Sometimes, fennel is used.