Make us your home page

You Asked For It: Zuppa Toscana

I'd love the recipe for Olive Garden's Zuppa Toscana. Thank you.

Marilyn Holcombe, Palm Harbor

Kelly Cook of Dunedin shares a copycat recipe she found on She made some minor adjustments, including adding extra garlic cloves to boost flavor. Because the recipe calls for large potatoes, she also sliced them into smaller pieces to make them bite size. I used mild Italian sausage but if you prefer more heat, choose a spicier version. I also had to use a bulk because I couldn't find anything else so I just broke it up into the pan. Although the bacon bits are optional, Kelly likes using them for more flavor and texture. I have to agree. This recipe is full of flavor and texture. Rather than chopping the kale, I tore the leaves into bite-sized pieces.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Olive Garden Copycat Zuppa Toscana

1 pound Italian sausage

1 (14.5-ounce) can chicken broth

1 quart water

1 large onion, chopped

2 large russet baking potatoes, sliced in half lengthwise and half again and then into ¼-inch slices

4 garlic cloves, minced

¼ cup bacon bits, optional

Salt and pepper, to taste

2 cups kale or 2 cups Swiss chard, chopped

1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces. Brown sausage in a soup pot. Add chicken broth and water to pot. Place onions, potatoes and garlic into the pot. Simmer until potatoes are tender when pierced with a fork. Add bacon, salt and pepper to taste and simmer for another 10 minutes. Turn to low heat and add kale and cream. Heat through and serve.

Serves 4 to 6.


You Asked For It: Zuppa Toscana 12/25/12 [Last modified: Tuesday, December 25, 2012 3:30am]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours