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Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Jaclyn, Cooking Classy
  • minutes
  • Serves 6 to 8


2 tsp

olive oil

1 lb

Italian Sausage ((casings removed if necessary))

4 oz

bacon ((about 4 slices), diced into small pieces*)

1 cup

chopped yellow onion ((about 1 small onion))

3 14.5 ounce cans

low-sodium chicken broth

2 cups


1 1/2

lbs Russet potatoes (, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices)

1 1/2 tsp

granulated sugar

1/2 tsp

fennel seeds (, slightly crushed**)

Salt and freshly ground black pepper

2 cups

half and half

1 1/2 cups

packed chopped kale

Finely shredded Romano cheese for serving (, optional)

30 people Recommend This Recipe