Restaurant Recipes

Olive Garden Zuppa Toscana

This is my personal recipe for Olive Garden Zuppa Toscana. You may wish to add about a half teaspoon of fennel to this for an added taste.

Olive Garden Zuppa Toscana


  • 1 pound Italian sausage
  • 2 large russet baking potatoes, unpeeled, sliced in half, and then in 1/4-inch slices
  • 1 large onion, chopped
  • 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon) or 6 slices bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 2 cups kale or Swiss chard, chopped
  • 2 cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


  1. Cook sausage in a 300 degrees F oven for approximately 1/2 hour; drain on paper towels and cut into slices.
  2. Place onions, potatoes, chicken broth, water and garlic in pot, and cook over medium heat until potatoes are done.
  3. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes.
  4. Turn to low heat, add kale and cream. Heat through and serve.


Posted by Marla at Recipe Goldmine 3/5/2002 9:51 am.

Photo credit: (c) Can Stock Photo / ezumeimages

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