Zuppa Toscana


I am a big fan of Olive Garden’s Zuppa Toscana soup, so when my friend, Meg, posted a recipe that she said matched Olive Garden’s, I had to try it. I first tried it last summer and have made it several times since because it’s relatively quick and easy and tastes awesome.

I like mine spicy so I usually use spicy sausage and crushed red pepper flakes, but the recipe is easily customizable for your preferred level of heat. The last couple of times that I’ve made it, I’ve upped the amount of kale quite a bit because I found that I adore kale, especially in this soup. This is definitely a great soup for a cold day, and you can play it with it to cater to your tastes. Big kudos to Meg; this recipe is definitely five stars!

Zuppa Toscana

2 links Italian turkey sausage
½ tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ medium onion, chopped
1 large potato, cubed
2 cups fat free chicken broth
2 cups water
1 clove garlic, minced
1 tablespoon bacon pieces
2 cups kale, chopped
½ cup heavy whipping cream

In medium skillet over medium-high heat, cook sausage with italian seasoning and crushed red pepper until brown. Drain.

In a stock pot, place onions, potatoes, broth, water, and garlic. Cook at medium heat until potatoes are cooked. Add sausage, bacon bits, and pepper (to taste). Cook for 10 minutes, then add kale and cream.

Source: Meg
4 servings | 6 POINTS

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February 27, 2009. recipes.

4 Comments

  1. Mike replied:

    Just passing by.Btw, your website have great content!

  2. Kristan Anne replied:

    I love this soup! If I were eating meat, I’d make it again soon. Yummy!!

  3. Liz replied:

    I would bet it still tastes good without the meat! I had some kale on hand last week and thought about making it without the sausage. If I end up trying it, I’ll let you know how it turns out :)

  4. marcoyago replied:

    Wow! That “zuppa” look very nice!!!

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