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Toscana Soup Like Olive Garden

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When kale is abundant and cooler fall temps set in, I love to make up a batch of Toscana soup like Olive Garden (Zuppa Toscana :-)). It's a hearty soup featuring sausage, bacon, potatoes, cream and kale. I like to pair it up with freshly baked crusty French bread – so good!

toscana soup

The biggest difference between homemade Toscana soup and the commercial version is that the homemade version is much more substantial. I like to cut my ingredients into bite sized pieces instead of pea sized bits. I received this recipe from a friend years ago. (Thanks, Gregg.)

This soup also freezes and reheats well – if you have any leftovers. (You may want to make a double batch.) In addition to Toscana soup, we also make homemade chicken and gnocchi soup. My husband prefers the Toscana soup, my boys prefer the chicken and gnocchi.

toscana soup ingredients

Toscana Soup Like Olive Garden Recipe

Ingredients:

  • 1 pound Italian sausage
  • 1 medium onion, chopped
  • ½ pound bacon, diced
  • 2 ½ teaspoon garlic, minced
  • 4 cups chicken broth (homemade broth is great if you have it)
  • 3 cups water
  • 5 medium potatoes
  • 4 cups fresh kale
  • 1 cup heavy cream

Directions:

Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.

Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.

Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm. Freezes and reheats well. Serves 6-10, depending on how hungry they are and if you serve it alone or with other items like a salad.

I hope your family enjoys this recipe as much as my family does. 🙂

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toscana soup close-up

Printable recipe

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Toscana Soup

Toscana soup like Olive Garden – a hearty fall soup with kale, potatoes and bacon.

Ingredients

Scale
  • 1 pound Italian sausage
  • 1 medium onion, chopped
  • ½ pound bacon, diced
  • 2 ½ teaspoon garlic, minced
  • 4 cups chicken broth (homemade broth is great if you have it)
  • 3 cups water
  • 5 medium potatoes
  • 4 cups fresh kale
  • 1 cup heavy cream

Instructions

  1. Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.
  2. Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.
  3. Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm.

Notes

  • Freezes and reheats well. Serves 6-10, depending on how hungry they are and if you serve it alone or with other items like a salad.

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Originally published in 2012, updated in 2016.

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12 Comments

  1. Your Olive Garden Style Toscona Soup recipe looks absolutely delicious. I make a low calorie version since I have to be calorie conscious. I use replace the cream, bacon and Italian sausage with evaporated skim milk, canadian bacon and turkey Italian sausage.

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