Olive Garden's Zuppa Toscana

This is our son's favorite soup. He's eleven, I'd say he has good taste. Our littlest says, "but I don't like the soup with the lettuce (kale) in it!" Oh well, can't please everyone I suppose. So here is the recipe, since you asked! Keep the emails and comments coming!

Olive Garden's Zuppa Toscana


1 pound Italian sausage 
2 large russet baking potatoes, 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)
2 cloves garlic, minced
2 cups kale or Swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream


Cook sausage in a 300 degree F oven. Bake approximately 1/2 hour; cut or break up into bite-sized pieces.

Place onions, potatoes, chicken broth, water and garlic in pot, and cook over medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.


Recipe originally from Recipe Goldmine