’s Olive Garden® Zuppa Toscana

A tasty, near-exact copy of the chain's popular soup.

By The Editors's Dining Out at Home Cookbook by Stephanie Manley

Packed with hearty potatoes, savory sausage, and healthy kale, Zuppa Toscana is a longtime favorite of Olive Garden restaurant-goers. Happily,'s Dining Out at Home Cookbook (Ulysses) has cracked the secret recipe, allowing you to make your very own version right at home. Try a warm bowl on a chilly day.

1 pound Italian sausage links
1 large onion, yellow, chopped
2 large russet potatoes sliced in half, then cut in 1/4-inch slices
2 (14-ounce) cans chicken broth
1 quart (4 cups) water
2 cloves garlic, minced
1/3 cup Real Bacon Bits (canned are ideal, as they are less fatty than real bacon)
Salt and pepper, to taste
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream

1. Preheat the oven to 300 degrees F. Bake the sausages for approximately 30 minutes. Drain them on paper towels and cut them into 1/4-inch slices.

2. Place the onion, potatoes, chicken broth, water, and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the sausage, Bacon Bits, salt, and pepper, and simmer for another 10 minutes. Turn the heat to low and add the kale and whipping cream. Heat through and serve.

Serves 8

Adapted from's Dining Out at Home Cookbook © 2010 by Stephanie Manley. Reprinted with permission of Ulysses Press.


Why did you substitute swiss chard for Kale? on 2013-04-16 11:38:05

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