Recipe: Zuppa Toscana Olive Garden CopyCat and Cream of Potato Soup


This two in one soup recipe is great for leftovers. Zuppa Toscana on day one.  On Day Two add a little cream for potato soup.

Zuppa Toscana Olive Garden CopyCat and Cream of Potato Soup

Zuppa Toscana (Copycat Olive Garden) Recipe

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Course: Main Course
Cuisine: American, Italian
Servings: 8 servings


  • 1 1/2 lbs ground spicy Italian sausage
  • 1 tbsp Italian seasoning
  • 1/2 tbsp fennel seeds
  • 2 tsp onion powder
  • 2 tbsp minced garlic
  • 10 slices thick-cut bacon (diced)
  • 2 tbsp flour
  • 2 tbsp chicken bouillon
  • 40 oz water
  • 1 1/2 lbs sliced yellow potatoes
  • 1 bunch kale (chopped)
  • 3/4 cup heavy whipping cream
  • 1/2 tbsp red pepper flakes


  • In a large skillet on medium-low, add diced bacon and cook until brown. Drain bacon and set aside.
  • In a large dutch oven or large pot, on medium-low, add ground Italian sausage, Italian seasonings and fennel seeds. Once browned, move Italian sausage into a bowl.
  • In the dutch oven, add onion powder and minced garlic. Cook for 2 minutes. Add flour, chicken bouillon and 40 oz of water. Bring to a boil. Next add sliced yellow potatoes. Cover and cook on medium-low for 30 minutes.
  • Rinse kale and chop into bite-size pieces. Add to the dutch oven and cook for 12 minutes. Stir in Italian sausage, 1/2 of the bacon, and heavy whipping cream and cook for 10 minutes.
  • Taste and season with salt and pepper as needed. Add red pepper flakes (optional). While adding to a bowl, top soup with more bacon and fresh parsley.


To stretch this meal out, add 1 cup of heavy whipping cream to make creamy potato soup.
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