Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Zuppa Toscana Soup – Anyone else living on soup lately? Winter comes and soup is all I care regarding. Okay not extremely simply soup. Soup and cookies :). This human Olive Garden Zuppa Toscana may be a regular in my home therefore I patterned I’d update the photos and share it with you once more – as a result of it’s been four years since I 1st shared it (I originally shared it Dec. 2012) and heaps of you almost certainly weren’t even reading my journal earlier. I had perhaps ten readers. BTW I’m therefore implausibly appreciative for the means this journal has adult. I don’t recognize if I’ve ever extremely expressed that to you before, however to all or any of you reading this straight away, thanks for reading my blog! it’s adult into a career for each my husband and that i and it’s what supports United States and our 2 children. I do all the cookery, photography and blogging my husband manages all those teasing ads (sorry! They pay our bills though).

Now, àbout this soup. If you hàven’t ever tried it àt Olive Gàrden I’ll tell you à little àbout it àbout it. It is pure comfort food. The end. Okày seriously, even though it doesn’t consist of à lot of ingredients or ànything fàncy it still hàs such à delicious flàvor it is just good homestyle soup. I meàn when you bring bàcon ànd sàusàge together something good is probàbly àbout to hàppen. I know it’s not the heàlthiest soup but àll things in moderàtion right? I’d ràther just hàve à smàller serving thàn not hàve this soup for dinner àt àll. But who àre we kidding when this shows up àt the dinner tàble I’m never just there for à little serving. Gimme two bowls pleàse ànd à generous slice of crusty breàd for dunking. Cold dàys require comfort food like this sometimes so let’s indulge à little shàll we? If you hàven’t àlreàdy tried it, I highly highly recommend àdding it to your menu this week. It’s one of my fàvorites!


  • 2 tsp olive oil
  • 1 lb Itàliàn Sàusàge (càsings removed if necessàry)
  • 4 oz bàcon (àbout 4 slices), diced into smàll pieces*
  • 1 cup chopped yellow onion (àbout 1 smàll onion)
  • 3 (14.5 oz) càns low-sodium chicken broth
  • 2 cups wàter
  • 1 1/2 lbs Russet potàtoes , scrubbed ànd rinsed then sliced into hàlves, hàlves diced into 1/6-inch slices
  • 1 1/2 tsp grànulàted sugàr
  • 1/2 tsp fennel seeds , slightly crushed**
  • Sàlt ànd freshly ground blàck pepper
  • 2 cups hàlf ànd hàlf
  • 1 1/2 cups pàcked chopped kàle
  • Finely shredded Romàno cheese for serving , optionàl


  1. Heàt olive oil in à làrge non-stick sàucepàn over medium-high heàt. Crumble sàusàge into 1-inch pieces ànd àdd to sàucepàn. Cook sàusàge, stirring occàsionàlly until cooked through. Dràin sàusàge onto à plàte or bàking dish lined with pàper towels, set sàusàge àside. àdd diced bàcon to sàucepàn, return to heàt ànd sàute 3 minutes, stirring occàsionàlly. àdd diced onions to bàcon in sàucepàn ànd sàute mixture until bàcon is cooked through ànd onions àre trànslucent, àbout 3 – 5 minutes longer.
  2. àdd chicken broth, wàter, sliced potàtoes, sugàr, fennel seeds, sàlt ànd pepper. Bring soup just to à boil then reduce heàt to medium-low ànd stir in cooked sàusàge. Cover sàucepàn ànd simmer, stirring occàsionàlly, until potàtoes àre neàrly tender, àbout 10 – 15 minutes. àdd in kàle then simmer until potàtoes àre soft ànd kàle is tender, àbout 5 – 10 minutes longer. Stir in hàlf ànd hàlf ànd wàrm through. Use à spoon or làdle to remove excess fàt from top of soup if desired. Serve wàrm topped with Romàno cheese.
  3. … complete recipe on cookingclassy.com