Who doesn’t love Olive Garden? Seriously, who? In college, I used to go to Olive Garden all the time and get the soup and salad combo. And I never deviated from my favorite Zuppa Toscana. Now that I live in the city, there is really no Olive Garden close enough to go to. So I took matters into my own hands. This recipe is really easy to find online but I added my own twist. So here we go.

DOS Style Zuppa Toscana

Here’s what you need (yea, all pretty much from Trader Joes):

Two boxes of Chicken Broth
One bag o’ Kale
Bacon – about 5 strips
Pepperoni (optional)
Italian Pork Sausage (sweet or spicy, dealer’s choice)
Onions – two medium sized
Tri-color Peppers
Red Pepper Flakes
Heavy Whipping Cream
Russet Potatoes – I ended up only using 3 of the 4
EVOO or whatever O you have
Salt and Peppa

Wine (optional??)

Cook time: about 45 mins… I started drinking and forgot to time myself so this is an estimate

Step 1: Pour yourself a draaaaaaaaank. This one is really sweet actually. Might not be everyone’s cup o’ tea. But sometimes I like really sweet wine.

Step 2: Chop shiet up.

Step 3: Oil bottom of the pan and add in the chopped up pepperoni and bacon.

Step 4: Squeeze your sausage. (giggle giggle) There is really NO way NOT to make this look or sound dirty. You have to squeeze the meat out of the casing. (see what I mean)

Step 5: Mash your sausage into tiny bits and let it brown.

Step 6: Add in red pepper flakes. Ummm… about this many… or more if you like things spiiiiicy.

Step 7: Add onions and peppers. Stir until it softens a little.

Step 8: Add the two boxes of chicken broth.

Step 9: Slice up potatoes.

Step 10: When the soup starts to boil, add in the potatoes

Step 11: Wine and dance break! The potatoes take some time to cook through and soften.

Step 12: When it looks like the potatoes are about to start breaking apart after you stir it around for a bit, add in the cream. I don’t like the soup to be super creamy so I use about 1/3 of this bottle. You control how creamy you want it to be.

Step 13: Add in the kale. Throw in the whole package. It will shrink down I promise. Cover the pot and lower the heat to simmer.

Reopen after 8-10 minutes and say “awwwww yeaaaaa”. Salt and Peppa to taste.

Step 14: Plate and serve!

This is recipe makes a pretty big pot o’ soup. I usually make a lot because I eat it for a few days. I also usually make this on a Sunday so that during the week, I don’t have to cook as much. I just reheat the soup and go to town. It’s also a perfect complement to a lot of dishes. Like steak or baked salmon, or just straight up bread. This particular night I had my fam bam over so they helped make a pretty big dent on the soup. I only have enough left for one more dinner serving. I hope you enjoy the soup. Winter’s coming and this warms you up from the inside out.

DOS signature thin



  1. Mary
    November 16, 2012 / 8:53 pm

    I LOVE this soup from Olive Garden. I’ve been meaning to make it at home too. Thanks for making it look super easy. Your captions are so funny btw.

  2. November 19, 2012 / 7:16 pm

    I LOVE Zuppa Toscana. I’ll definitely be trying out this recipe. Thank you for posting more cooking entries!

  3. November 26, 2012 / 4:59 am

    looks delish! if no cream, can I use milk instead?

  4. December 7, 2012 / 8:57 am

    How many ounces in each box of broth?