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We had one of those lets try something different kind of cravings the other night. We were browsing for ideas when we found Zuppa Toscana copycat recipes.

Zuppa toscana is my favorite Olive Garden soup. This recipe took a couple of recipes into consideration, and was modified based on preference. The kids loved it! They ate every bit of it. Add some fresh crisp bread and it's a perfect winter dinner.



  • 4 slices bacon, chopped

  • 1 lb Italian Sausage (hot or mild)

  • 2 -3 cloves of garlic, minced

  • 1 medium yellow onion, diced

  • 4 cups chicken broth/stock (32 oz)

  • 5 cups water

  • 2 large baking russet potatoes, peeled and thinly sliced

  • 1 kale bundle, leaves stripped and chopped (about 4 -5 cups)

  • 1 cup whipping cream or heavy cream

  • 1 tbsp crushed red pepper flakes

  • Salt and black pepper to taste

  • 1 tbsp Knorr Bouillon, optional

  • Parmesan cheese to serve, optional


  1. Brown sausage in a large pot or dutch oven over medium high heat. Remove and set aside. I drain/strain the fat as well.

  2. Add bacon to pot and cook until crispy, about 5 - 7 minutes.

  3. Stir in onion and cook onion in bacon fat until onion is translucent. Remove, drain fat and add both back to the pot.

  4. Stir in minced garlic and cook for 1 minute.

  5. Add chicken broth, water, crushed red pepper flakes, salt, and pepper to taste.

  6. Add sliced potatoes and cooked sausage to the pot, stir well and bring to a simmer.

  7. Cover and cook until potatoes are tender, about 12 to 15 minutes.

  8. Add kale and bouillon to the soup, cover and simmer for an additional 10 minutes.

  9. Stir in heavy cream and cook for an additional 5 minutes. Taste for salt and done. If you prefer more water, add it to the remaining cream drippings (for flavor).

Garnish with parmesan cheese and serve with bread of choice. We like to have French bread with this soup.

Side Notes: Sausage and bacon both have a lot of fat. I prefer to drain/strain the fat but retain some flavor by sautéing the onions in the bacon fat - personal choice. Do you. Keep the fat if you don't mind it. Reduce or omit the red pepper flakes if needed. They add a little kick to the already spicy sausage. Hence why I also prefer mild sausage for this recipe. For those concerned with salt, choose low sodium broth/stock and consider omitting or reducing the bouillon. In my opinion, it adds an all day cooking feel to the soup.

Store any left overs in an air tight container in the fridge up to 3 - 4 days. Best leftovers!


Xx Dee


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