Zuppa Toscana

I loved it at the restaurant, so I had to try and make it at home! The Olive Garden describes it as “Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth”, but I can simplify that to one word, YUM!

Zuppa Toscana

Course Main Course
Cuisine Italian
Servings 4 Servings
Author Starr Caruthers, BS, CTRS


  • 1 lb Italian Sausage
  • 2 large Russet Baking Potatoes Sliced in half, then in 1/4 inch slices
  • 1 large Onion Chopped
  • 1/4 cup Bacon Bits Optional
  • 2 whole Garlic Cloves Minced
  • 2 cups Kale or Swiss Cchard Chopped
  • 16 ounces Chicken Broth
  • 1 quart Water
  • 1 cup Whipping Cream


  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in the pot.
  5. Cook on medium heat until potatoes are done.
  6. Add bacon.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. Add kale and cream.
  11. Heat throughly and serve.

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