Zuppa Toscana

One of my favorite restaurants of all time is Olive Garden. I know kinda cliché and totally generic but hey, it’s delicious and Italian food is always a good choice. I could absolutely eat Zuppa Toscana everyday all day, but to be honest it is really expensive to always be eating out, and could also be unhealthy of course. I was ecstatic when I found a recipe online for a copy cat version of this amazing potato soup, and with a couple of tweaks I was able to find a very close replica to the original. Below is everything you need to replicate this amazing and hearty soup:


  • 1 lb of mild Italian Sausage
  • 1.5 tsp of crushed red peppers (more if you like spicier food)
  • 1 large diced white onion
  • 4 diced slices of bacon
  • 2 tsp of garlic (either minced, or puree)
  • 10 cups of water
  • 5 cubes of chicken seasoning (I use Knorr seasoning)
  • 1 cup of Heavy Cream
  • 1 lb of sliced russet potatoes (I like leaving the skins on)
  • 1/4 of a bunch of Kale
  1.  Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the sausage and the kale, let all heat through and serve.
  7. Enjoy!