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  • 1 pound hot sausage links
  • 1/4 pound thick-cut bacon, diced
  • 1 small shallot, minced
  • 3 to 4 large red potatoes
  • kosher salt/pepper
  • 2 cups fresh kale, chopped
  • 1 32. ounce box chicken broth
  • 1/2 cup water
  • 2 cups heavy whipping cream
  • 1 tablespoon olive oil

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Are you craving your favorite soup from The Olive Garden? Why not make it at home. One thing I do remember when I ate there a few times, was this amazing soup. Oh, and of course, the breadsticks. Forever, I have been searching Pinterest and the internet for a recipe for Zuppa Toscana (Copycat from Olive Garden). However, I could not seem to find one that I really liked. So, I created my own. Believe me, you will be preparing this soup, over and over again!

This Zuppa Toscana is super easy and quick to prepare. Take my advice, and make extra. The entire pot will be gone in one sitting. If you do happen to have leftovers (likelihood is very low), you can enjoy for up to two days in the fridge. Freezing is not recommended.

Be sure to check out my video I created for this recipe on TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

two white bowls of Zuppa Toscana soup


In a large pot, heat up the olive oil. Remove the sausage from its casing and add to the pot. You can use bulk sausage. However, I believe link sausage has so much more flavor. Break apart any large chunks of sausage with a meat chopper or wooden spoon.

As the sausage is browning, thinly slice the red potatoes. To avoid the potatoes from turning brown, reserve in a bowl of lightly salted, cold water. When the sausage is about halfway cooked, add in the diced bacon. Continue browning until both the sausage and bacon are fully-cooked.

Drain all but about two tablespoons of the fat from the sausage and bacon in a colander or mesh strainer. Reserve. Return pot to stove and add the shallots. Stir to coat the shallots in the fat. Cook for a minute or two. Do NOT brown. Add the sausage and bacon back to the pot. Stir to combine.

Pour in the chicken broth and water. Drop in the sliced potatoes. Season with kosher salt and black pepper. Bring to just under a boil. Reduce heat to medium-low. Cover. Allow the potatoes to soften for about 10 to 15 minutes.

Toss in the chopped kale and allow to wilt for another five minutes. Pour in the heavy whipping cream. Stir. Allow the cream to warm up. Taste for salt.

That’s it!!! ENJOY my version of Zuppa Toscana. Love soup as much as I do? Check out more of my amazing recipes. Click here!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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