Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

4 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

Tuscan Soup recipe made at the restaurant

"I make this ALL the time, using the recipe you provided.

suggestions on changing it up:
I've tried different sausages, and I prefer the mild italian sausage that's in a bag, not in links. I also found that I prefer it without bacon, I add more red pepper for an extra bit of heat, and I add a little mashed potato flakes to thicken it up more. Oh, and I don't like kale so I either use spinach or leave it out.

Play with this recipe! You can even use different soup bases for it for a little change.

Anyways, GREAT AWESOME RECIPE! Thanks for posting because me and my family LOVE it!"

Ingredients

1 pound Italian sausage; ground
1 1/2 teaspoons Red pepper; crushed
1 large White onion; diced
4 tablespoons Bacon; pieces
2 teaspoons Garlic; puree
10 cups Water
5 cubes Chicken bouillon
1 cup Heavy cream
1 pound Russet potatoes; sliced
1/4 bunch Kale

Original recipe makes 6

Servings  

Preparation

1.- Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.- In the same pan, sautee bacon, onions and garlic for approximatly 15 mins. or until the onions are soft.

3.- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.- Add potatoes and cook until soft, about half an hour.

5.- Add heavy cream and cook until thoughouly heated.

6.- Stir in the sausage.

7.- Add kale just before servin. Delicious!!!!

My tips;

Add more potatoes smaller pieces and cooked a little bit longer.

Notes

I got this recipe from a frend about 4 years ago, she worked at Olive garden from some years and learned how to cooked these great soup that becomes the favorite in my family. Buon appetito!!!

Verified by stevemur
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Calories Per Serving: 457 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Have been making this recipe for years. The only differences between mine and this one is that I use 4 slices of bacon fried crisp and cut into pieces. I also roast the Italian sausage in the oven at 400 degrees for 20 minutes before adding to the soup. For some reason roasting the sausage makes all the difference in the flavor it's so much better. Also I use 3 cloves of fresh garlic crushed and minced. Try roasting the sausage and I guarantee your soup will be that much better!
CbytheSea 1y ago

This does taste like Olive Gardens Toscana soup. I used hot Italian sausage and omitted the Crushed red pepper. I have two kids and they loved it too. Thank you!
Beckyboop00 4y ago

I make this ALL the time, using the recipe you provided. suggestions on changing it up: I've tried different sausages, and I prefer the mild italian sausage that's in a bag, not in links. I also found that I prefer it without bacon, I add more red pepper for an extra bit of heat, and I add a little mashed potato flakes to thicken it up more. Oh, and I don't like kale so I either use spinach or leave it out. Play with this recipe! You can even use different soup bases for it for a little change. Anyways, GREAT AWESOME RECIPE! Thanks for posting because me and my family LOVE it!
apostolicmom 6y ago

I got this recipe from a frend about 4 years ago, she worked at Olive garden from some years and learned how to cooked these great soup that becomes the favorite in my family. Buon appetito!!! [I posted this recipe.]
Griselda 7y ago

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