Zuppa Toscana Olive Garden Soup Recipe

This zesty sausage and potato soup is truly one of my favorite gluten free meals. This recipe taste just like the Zuppa Toscana soup served at the Olive Garden.

Start to Finish: 30 minutes
Serves 6-8

4 Tbsp or 1 (2.8oz) bottle bacon bits
1 large white onion, diced
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
3 large Russet potatoes
1 lb ground Italian Sausage (mild or medium)
1 1/2 tsp crushed red peppers
1 cup (half pint) of heavy cream
1/4 bunch of kale


1. In large saucepan, cook bacon, onions and garlic over low-medium heat for 10 minutes or until onions are soft. Meanwhile, slice the potatoes with the skins on.
2. Add chicken bouillon and water to pot and bring to a boil. Add sliced potatoes and cook until soft, approximately half an hour.
3. Meanwhile, cook Italian sausage and crushed red pepper in medium saucepan. Drain excess fat and set aside.
4. Add heavy cream, stir well. Stir in sausage and heat through. Add kale and serve. Enjoy!


Spicier To make this dish spicier add 2 Tbsp crushed red pepper and use medium ground Italian Sausage. This will give more of a hot, zesty kick to this filling soup.

I often freeze the leftovers to save for a day when I’m feeling under the weather. Nothing taste better than a delicious, homemade soup when your feeling under the weather. Best part is, all you have to do is heat the soup up.

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One Response to Zuppa Toscana Olive Garden Soup Recipe

  1. Pingback: Wholesome Gluten Free White Chicken Chili | GlutenRight

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