Recipe: Olive Garden Knockoff – Zuppa Toscana Soup

Reading Time: 2 minutes


1 lb Italian sausage patties (I prefer mild)
6 Tbsp chicken base
4-5 Russet or white potatoes washed and sliced lengthwise
1/2 cup chopped onion (fresh or frozen)
2-3 garlic cloves, minced
2 cups (or so) chopped kale [detach from stems before chopping]
4 quarts water (I use filtered or spring)
2 cups half & half or heavy cream
8 slices of bacon roughly chopped
salt & pepper to taste


  1. Place water in large (8 qt at least) stockpot on med-high heat. Pull kale from stems and chop in food processor on pulse. Add to boiling water and cook for 30 minutes.
  2. Add chicken base to kale and water mixture.
  3. Cook sausage patties in skillet, breaking up using a potato masher or spatula. Drain fat and reserve in 200°F oven to keep warm. In same skillet cook bacon until mostly crispy but not overdone. During the last 6 minutes of cooking bacon, add the onion and garlic. Add to pan in oven and keep warm.
  4. Wash and slice potatoes (leave skins on) lengthwise. Add to kale/water/base mixture at the 30 minute mark and cook until done, approximately 20 minutes. When potato slices break apart, they’re done.
  5. Add contents of pan from the oven.
  6. Add 2 cups of half & half or heavy cream. Bring to temperature.
  7. Check for taste and serve.

Prep Time: 45 minutes Cooking Time: approx 1 hour Servings: Quad batch