Olive Garden Zuppa Toscana Soup

(from castro15’s recipe box)

Categories: Soup


  • 4 bacon slices, cooked and chopped
  • 1 sweet onion, large and chopped
  • 2 8-oz. cans chicken broth, for extra flavor, feel free to add one envelope of chicken bouillon as well
  • 1 tsp Accent seasoning
  • 2 russet baking potatoes, large, washed, sliced in half and then cut into 1/4-inch slices
  • 2 tsp cornstarch, mixed with enough water to make a paste or 2 tsp flour
  • 1 lb. mild Italian sausage, slice or chop the uncooked sausage into small pieces
  • 1/4 tsp black pepper
  • 2 cups Swiss chard, chopped or 2 cups kale, packed
  • 1 quart water
  • 2 garlic cloves, minced
  • 1 cup heavy whipping cream
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt


  1. Over medium-high heat in the bottom of your soup pan, cook the pieces of sausage until meat is ground and browned.

  2. Add in the garlic, onions, red pepper flakes, pepper, and salt to the browned sausage and cook until the seasonings blend together and onions are clear.

  3. Decrease the heat to medium and then place potatoes in the pot. Slowly add in the water and chicken stock; give everything a good stir. At this time, you can add the chicken bouillon.

  4. Cook until the potatoes are cooked through, over medium heat; don’t forget to stir the ingredients occasionally. Once done, add cornstarch or flour and let simmer for 15 more minutes.

  5. Decrease the heat to low and add in the cooked bacon and kale; slowly transfer the cream while stirring.

  6. Taste the adjust the amount of seasoning to your taste. Serve hot and enjoy.

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