Zuppa Toscana Soup

Submitted by:
This is JUST like the Zuppa Toscana soup you get at the Olive Garden, though some members of my family think it is even better.

Serves: 10

Preparation time:
Cooking time:


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 (I've heard of people replacing this with partial milk; better for you, but not quite the same taste)
salt and pepper - to taste


In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In a skillet over medium-high heat, brown bacon; drain, set aside.

Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

Add sausage and bacon to pot; simmer for 10 minutes.

Add kale and cream to pot; season with salt and pepper; heat through.


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