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olive garden zuppa toscana soup

(2 ratings)
ViaDolarosa avatar
Recipe by
Christine Chamberlain
@ViaDolarosa
Durham, NC

My absolute favorite thing to eat at the Olive Garden. My version has less calories, especially when I use non-fat evaporated milk.

(2 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For olive garden zuppa toscana soup

  • 1/4 c
    dry onions, minced
  • 3 slice
    bacon
  • 1/2 lb
    italian sausage links
  • 1 Tbsp
    minced garlic
  • 1 1/2 Tbsp
    chicken bouillon granules
  • 5 c
    water
  • 6 md
    potatoes, sliced thin
  • 2 c
    fresh kale, chopped
  • 1 can
    (12 oz.) evaporated milk

How To Make olive garden zuppa toscana soup

  • 1
    Bake sausage in 300 degree oven for 15-20 mins. until done.
  • 2
    Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
  • 3
    In a 4 quart stock pot, add bacon, sausage, garlic, chicken bouillon, water and potatoes. Bring to a boil and then simmer on low for 15 minutes.
  • 4
    Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.
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