Go Back
+ servings
Print Recipe
0 from 0 votes

Olive Garden Copycat Recipe for Zuppa Toscana Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner idea
Servings: 8 servings
Author: Jennifer


  • 1 lb mild Italian sausage
  • 2 large Russet potatoes
  • 1 medium onion diced
  • 2 teaspoons minced garlic
  • 3 tablespoons Better Than Bouillon Chicken Base
  • 1 quart water
  • 1/3 cup heavy whipping cream
  • 2 cups kale leaves


  • Start by cutting both potatoes into large chunks as seen in the photos. You don't want small pieces of potato because you need it to stay in tack when it's cooking. If they are cut too small it may turn to mush.
  • Next brown your sausage in the same pot you plan to use for the soup.
  • After the sausage is completely brown add the water, onions and potatoes.
  • Now add the garlic and bouillon.
  • Stir it until all the bouillon has been incorporated into the soup. Let this cook over medium heat until the potatoes have fully cooked and are soft.
  • Lastly add the heavy whipping cream and the kale leaves. Be sure to tear the kale leaves into bite size pieces.
  • Cook for a few minutes more until the kale leaves are soft.
  • Serve warm and enjoy!