Zuppa Toscana Soup

Nothing like a big bowl of soup on a cool day. We don’t see very many of those here in Florida but we eat soup anyway. My husband’s favorite soup at Olive Garden is Zuppa Toscana so I decided to come up with my own version. I did a lot of research and finally came up with this recipe. The first time I made it he absolutely loved it.

My recipe is heartier because I add more meat, potatoes and kale to my soup. Watch the video below to see step by step instructions. Spoiler alert: I add an extra ingredient to my soup.



1 lb. Italian sausage
1.5 tsp. crushed red pepper
1 large diced white onion
5 strips of turkey bacon cut into bite size pieces
2 tsp. garlic puree
10 cups of water
5 cubes of chicken bouillon (can use low sodium)
1 cup of heavy cream
3 large russet potatoes diced
6 oz organic kale
6 to 8 oz of sweet frozen corn


Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pot saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until onions are soft.

Add water and chicken bouillon to the pot and heat until it starts to boil.

Add the sliced potatoes and corn and cook until soft, about 20 to 25 minutes.

Add the heavy cream and cook until thoroughly heated.

Stir in the sausage and the kale and heat thoroughly.

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A great stock pot can be found here: https://amzn.to/2NQNX9o\


Published by thegingeroptimist

My name is Jan McIntyre, also known as The Ginger Optimist. I love Jesus, cooking, baking, making my own DIY products, photography, makeup, bargain shopping and encouraging others.

4 thoughts on “Zuppa Toscana Soup

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