Zuppa Toscana Soup

Zuppa Toscana Soup.jpg

Copycat recipes tend to either spot on, or depressingly inaccurate compared to the original. Fortunately for my family, we have never tried Olive Garden’s Zuppa Toscana Soup; therefore, we have nothing to compare this copycat recipe to! Kale is the absolute last veggie I expected my family to enjoy, but this recipe opens some culinary doors.

My Pinterest habits are slightly unorthodox in the sense that when I find a recipe, alterations are almost always necessary. Occasionally I will find multiple copycat recipes for one dish and instead of trying each one, I combine them and choose the best aspects of each. Here is one fine example! Enjoy!

Pinterest Inspired


  • 2 tsp. olive oil
  • 2 lbs. hot sausage
  • 1 yellow onion, chopped
  • 3 tsp. garlic, minced
  • 3 oz. bag of cooked bacon pieces
  • 1 Tbsp. garlic
  • 64 oz. chicken stock (my pot wasn’t big enough for the full amount)
  • 5-6 Russet potatoes, cubed
  • 1 c. half-and-half
  • 1 Tbsp. Patti’s Seasoning
  • 8 oz. package of Kale
  • optional topping: croutons and grated parmesan


  1. In a large soup pot, heat oil and add in sausage.
  2. Once meat has begun to brown, add in chopped onions, bacon, and garlic. Stir until the onions are translucent and then add in flour.
  3. Pour in chicken stock and cubed potatoes. Bring to a boil and cover with a lid. Allow to cook for approximately 20-30 minutes until potatoes are fork tender.
  4. Reduce the heat and add in the half-and-half, Patti’s, and kale. Cook for an additional 5 minutes or so.
  5. Pour into bowls and sprinkle with parmesan cheese and croutons.

Yields approximately 8 servings.

Eat, Bork, and Be Merry!


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