Zuppa Toscana Soup {Olive Garden Copycat Recipe}

12.11.2016

Anyone else living on soup lately? Winter comes and soup is all I care about. Okay not really just soup. Soup and cookies :). This Copycat Olive Garden Zuppa Toscana is a regular in my home so I figured I’d update the photos and share it with you again – because it has been 4 years since I first shared it (I originally shared it Dec. 2012) and a lot of you probably weren’t even reading my blog back then. I had maybe 10 readers. BTW I’m so incredibly thankful for the way this blog has grown. I don’t know if I’ve ever really expressed that to you before, but to all of you reading this right now, thank you for reading my blog! It has grown into a career for both my husband and I and it is what supports us and our two kids. I do all the cooking, picture taking and blogging my husband manages all those pesky ads (sorry! They pay our bills though).

Copycat Olive Garden Zuppa Toscana | Cooking Classy

Copycat Olive Garden Zuppa Toscana | Cooking Classy

Now, about this soup. If you haven’t ever tried it at Olive Garden I’ll tell you a little about it about it. It is pure comfort food. The end. Okay seriously, even though it doesn’t consist of a lot of ingredients or anything fancy it still has such a delicious flavor it is just good homestyle soup. I mean when you bring bacon and sausage together something good is probably about to happen. I know it’s not the healthiest soup but all things in moderation right? I’d rather just have a smaller serving than not have this soup for dinner at all. But who are we kidding when this shows up at the dinner table I’m never just there for a little serving. Gimme two bowls please and a generous slice of crusty bread for dunking. Cold days require comfort food like this sometimes so let’s indulge a little shall we? If you haven’t already tried it, I highly highly recommend adding it to your menu this week. It’s one of my favorites!

Copycat Olive Garden Zuppa Toscana | Cooking ClassyCopycat Olive Garden Zuppa Toscana | Cooking Classy

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Zuppa Toscana Soup {Olive Garden Copycat Recipe}

4.82 from 11 votes

Yield: 6-8 servings

Ingredients

  • 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 oz) cans low-sodium chicken broth
  • 2 cups water
  • 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

Instructions

  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  2. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
  3. *I added some extra cooked bacon to the top as well, mostly for pictures purposes though just so you can see that there is bacon in this soup. It doesn't really need it though...but I'll never turn down a little extra bacon.
  4. **To crush the fennel seeds up slightly, just place them in a small resealable bag, seal the bag then use the flat side of a meat mallet to break them up a bit.
  5. Recipe Source: Cooking Classy


115 comments

  • JJ: I am so glad that you posted this recipe! It looks amazing! Please stay obsessed with Olive Garden for as long as you like, so I can continue reaping the benefits. December 5, 2012 at 5:03am Reply

    • CA: Ditto! November 8, 2013 at 5:20am Reply

  • *katie: Yum, looks so good! My husband and I love this soup! I’m excited to give it a try :) December 5, 2012 at 12:52pm Reply

  • Chung-Ah | Damn Delicious: I absolutely love all of your Olive Garden copycat recipes! December 6, 2012 at 6:09am Reply

  • Loretta E.: Pretty dang close if I do say so myself! I grew up in a small town so when we went to an Olive Garden, I thought it was so ‘exotic’.

    Now I realize homemade is so much better! I love this recipe. December 6, 2012 at 10:45pm Reply

  • Lauren S.: When do you add the sausage back into the pan? When you add the potatoes or when you add the half and half and kale? December 10, 2012 at 3:34pm Reply

    • Jaclyn: Along with the kale and half and half. Thanks =)! I hope you have a chance to make it soon I love this soup! December 10, 2012 at 6:36pm Reply

  • Unknown: Oh my word. This is so good. I made quite a few adjustments based on what I had in the house and mine and my husband’s preferences. And yet it still tastes at least as good as Olive Garden’s. Thank you so much for sharing this. My husband is cleaning out his second bowl right now and preparing for thirds. I’ll definitely be trying your recipe for their bread sticks! December 10, 2012 at 8:15pm Reply

  • Chinese food Brisbane: Excellent recipe, it is nice that you shared with us. Good directions and it looks without difference from the “original”, i don’t doubt that it tastes the same even better because you can improvise by your own taste for food. December 12, 2012 at 4:34am Reply

  • Brendan Kenny: I have been looking everywhere for some green olive recipes because I am Irish and my wife’s family is all Italian. I felt very uncomfortable cooking them anything out of my heritage. This recipe looks perfect! You are my savior. December 20, 2012 at 6:12am Reply

  • Rebecca: I made this for dinner tonight and it was delicious! I added a little crushed red pepper flakes for a kick and more bacon that called for. The only thing I would change is I would slice the potatoes a little thicker so they hold up better. A delicious rainy day dinner! December 27, 2012 at 12:19am Reply

    • Jaclyn: Glad you enjoyed it Rebecca! Thanks for your comment! December 27, 2012 at 4:26pm Reply

  • owen: Hi im 10 years old and i made this soup you should let your son or daughter try to make it too but the soup is definitely 5 stars. December 28, 2012 at 7:31pm Reply

    • Jaclyn: That is awesome Owen! Thanks for your comment =)! I’m glad you are getting a young start in the kitchen, just like I did =). I’m also glad you think this is worthy of 5 star rating, thanks! December 30, 2012 at 9:06pm Reply

    • Gia: I am going to do just that young chef January 3, 2017 at 2:29pm Reply

  • Eisen: I’m so amazed with how similar they taste!!!! So delishhh. Thank you for the recipe January 13, 2013 at 3:16pm Reply

    • Jaclyn: You’re welcome Eisen! I’m so glad you enjoyed it, thanks for your comment! January 18, 2013 at 6:09pm Reply

  • Mari: Red pepper flakes will add some zip to it. I prefer spinach to the kale. I make mine with turkey bacon and turkey kielbasa vs sausage as to reduce the fat and calories. Also omit the water and use only chicken broth for more flavor. If you quarter the potatoes – this can all go into the crockpot on low. Just a few suggestions. This recipe is very yummy! January 14, 2013 at 2:48pm Reply

    • Jaclyn: Those adjustments do sound delicious as well! Thanks for your comment! January 17, 2013 at 11:05am Reply

  • Tom: Wow! Is all I have to say about this recipe. It more than met our expectations! Delicious to say the least. My wife and quite frequently go to Olive Garden, and I always get the Zappa Toscana. It tasted even better than theirs!
    I shared the recipe with my family and they all love it. Thanks for sharing and making our home smell so good :) January 14, 2013 at 7:21pm Reply

    • Jaclyn: Tom – So glad you and your family enjoyed it. Thanks for letting me know! January 18, 2013 at 9:04pm Reply

  • Chris: This was so good. Had misplaced my recipe. First time I made ,wasn’t sure about the kale,but this is so good. January 20, 2013 at 11:11am Reply

    • Jaclyn: I’m so glad you think so, thanks for your comment Chris! January 20, 2013 at 6:44pm Reply

  • Kara: Jaclyn,
    I wanted to thank you for posting this recipe. My eldest son was stationed in Georgia in the Army and went to an olive garden there, tried this soup and fell in love with it. So he forwarded your link so I could replicate it for him. I have never been to olive garden, but this soup is exceptional!
    I used about 4 cups of organic baby kale, but mostly followed your directions for the rest. The kale was so sweet I couldn’t resist, left out the sugar, used regular italian sausage so those who like it spicy can add their own crushed pepper flakes.
    Exceptional recipe, thank you for your service to home cooks everywhere, it’s always best made at home.
    It’s a lot like our quick clam chowder, saute onion, celery and bacon, throw in the juice from a can of clams, a bay leaf and some half and half, allow to reduce for about 15 minutes, add a cooked, diced potato or two, the clams, season with salt and pepper to taste and serve. Yum. I can’t imagine why I bought that expensive store bought canned crud for so long before creating our own.
    Blessings, keep up the great work!!!

    I agree with the young chef, 5 star soup! February 22, 2013 at 5:23pm Reply

    • Kara: Oh my, I forgot to add the can of chicken stock to the clam chowder recipe, oops, sorry :) February 22, 2013 at 5:26pm Reply

    • Jaclyn: Kara – first of all I need to say thank you to your son for his service for our country! I’m so glad you were able to make this soup that he enjoys =). Also, thanks so much for your recipe you added and taking the time to write that all in! February 27, 2013 at 10:43am Reply

  • alana: hey Jac;ym so do i add red pepper flakes cuz i always see them in the soup? And another question, is the soup thick and creamy like olive garden. i made it time before and it turned out thin. But love garden has a thick consistensy. thnaks March 15, 2013 at 2:04pm Reply

    • Jaclyn: Hi alana – when I tried Olive Gardens soup I thought it had a fairly thin consistency but I could be wrong =). If you want it a bit thicker you could replace the half and half with heavy cream or you could make a roux and add it to the soup. Hope that helps! And yes you can most definitely add red pepper flakes if you like it a little spicy. March 16, 2013 at 8:27am Reply

  • alana: thank you sooo much Jaclyn! Better taste then Olive Garedn now we never go there lol March 22, 2013 at 7:49am Reply

    • Jaclyn: You’ve very welcome Alana! Thanks for leaving another comment letting me know you enjoyed =)!! March 22, 2013 at 9:05am Reply

  • Mystery Dinner Recipe Links « Simply Creating Home: […] is very similar, so I’m going to share that in case you are looking to make a good pot of Zuppa Toscana. It’s such a wonderful and hearty soup!  Just a tip – I made mine the day before so I […] April 2, 2013 at 10:25pm Reply

  • Judi: What is kale???? And half and half of what???? Cheers , Jude April 21, 2013 at 7:04pm Reply

    • Jaclyn: This is what kale is:
      http://en.wikipedia.org/wiki/Kale
      Half and half is a dairy product that is basically half milk and half cream.
      Hopefully if you live outside of the U.S. you’ll be able to find them. April 22, 2013 at 6:18pm Reply

      • Chef LaQuitara: What IS kale, and Half of half of what ? OMG… You just don’t know how my coffee shot out of my nose…Listen kid, You handled your comment with so much class, I just had to give you a heads up… ( VERY RARE FOR ME ) Keep going !!! March 24, 2014 at 11:00am Reply

  • Pamela: Jaclyn,
    Thanks for the recipe. I’m excited to try it out. Zuppa Tuscana is my son’s favorite at Olive Garden (along with the Chicken Parmesean) and he’ll be so impressed when I make it! I’ve read all the reviews, but I think I’ll follow your recipe as is. August 20, 2013 at 2:31pm Reply

    • Jaclyn: I hope you and your son love this recipe Pamela! Thanks for leaving a comment! Now I want to go make it for dinner :). August 20, 2013 at 3:53pm Reply

  • Kim: I make this at home often and my husband likes it better than Olive Garden. It is the most requested item at all family functions. Thank you! September 21, 2013 at 11:39am Reply

    • Jaclyn: That’s awesome Kim, just what I like to hear! Thanks for your comment! September 24, 2013 at 7:11am Reply

  • Millie: I have never eaten kale. I do eat baby spinach. How does the taste of kale compare to baby spinach? October 1, 2013 at 8:38am Reply

    • Jaclyn: Kale is stronger in flavor in my opinion, slightly bitter – but when it’s cooked it’s flavor mellows down and it almost seems to sweeten a bit. It is really good, you should definitely try it :). October 2, 2013 at 5:45am Reply

  • beerab: Looks awesome- I just followed 1 recipe that claimed to be it, and while it tasted really good it definitely didn’t taste that close to the Olive Garden recipe… :) Gonna try this one next time! October 13, 2013 at 3:35pm Reply

  • anna k: Maybe I’m weird but my soup curdled. Any tips for next time?? November 5, 2013 at 6:42pm Reply

    • Jaclyn: It probably got too hot? I think that’s what happens to cream or half and half when it get’s too hot so I’d suggest cooking it at a lower temp and don’t let it boil, you could maybe even wait to add in the half and half until closer to the end of cooking next time. Hope that helps! Sorry that happened! November 5, 2013 at 6:47pm Reply

  • Pamela: The only thing(s) I love at the Olive Garden is this soup, salad and bread sticks. This recipe is.. amazing! Taste exactly the same. I did about a cup of the half and half and the rest milk. And I didn’t have any fennel. Thanks! November 10, 2013 at 7:04pm Reply

    • Jaclyn: Glad you liked it Pamela! November 16, 2013 at 9:29pm Reply

  • Myriam Cuadra Tutsch: Ilove all the recipe del restaurant Olive Garden is the best very good soup and thanks for recipe i live for many years in USA and always visited the restaurant November 27, 2013 at 5:26am Reply

  • marie: I made this soup for my husband today, who loves it at Olive Garden. He said it tasted exactly like it. It did to me too. Thanks for sharing this recipe! March 30, 2014 at 2:02pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Marie! Thanks for your review! March 31, 2014 at 8:43pm Reply

  • Zuppa Toscana (Olive Garden Copycat) – Chew Out Loud: […]  Source:  Chew Out Loud, adapted from Cooking Classy […] April 8, 2014 at 3:13pm Reply

  • jackie: This recipe is amazing! We’ve had a couple of bad experiences lately with getting this soup at olive garden because of how much it varies every time we order. I love that I now have a recipe that tastes even better than getting it at the restaurant! Now I just need to find a good copy cat recipe for olive gardens marinara sauce. Do you have any suggestions for that? June 11, 2014 at 5:11pm Reply

    • Jaclyn: I think they used canned tomatoes and just some herbs, garlic and onion. Exactly how much of each though I can’t say for sure. I do love a good marinara! I’m glad you liked this recipe! June 29, 2014 at 9:59pm Reply

  • Ashlee: Thank you so much for this recipe! My husband as well, fell in love with this soup at Olive Garden – so giving in & spoiling him, I chose your recipe to use! Its cooking as we speak and smells delicious! I also made a salad, and breadsticks to go with it ( who needs O.G) :P I am hoping it thickens up a bit, I may have added too much water. Oh well, we will see! Always a next time to correct myself. Thanks again! June 20, 2014 at 2:57pm Reply

    • Jaclyn: You’re very welcome Ashlee! I hope it turned out great for you :)! July 1, 2014 at 11:44pm Reply

  • ashley: ok im about to try this for the first time I’ve perfected to salad from there down to a t. I’m a seafood chef at the coast in nc we only have 1 italian restaurant to eat at. the olive garden is about an hour away so with working and kids is not always attainable so i’m hoping this turns out good. I saw a few other ones with 5 star ratings but the cooking methods seemed off. I like the fact you satuee’d a few of these items for more flavor which in some of the other ones it wasn’t like that. its more time consuming but you get more of the flavor from the onions and sausage that way so needless to say im going to try this out after a quick trip to the store. I’ll let you know how it turns out. thanks for the recipe. I hope mine turns out just as tasty lol keep up the good work. the only other recipe ive loved as much as to duplicate a recipe was bone fishes bang bang shrimp and we got that one down to a t too some im excited to c the results of this. :) thanks again my fiance and i appreciate it :) July 15, 2014 at 5:54pm Reply

    • Jaclyn: I hope you love it Ashley! July 15, 2014 at 6:28pm Reply

  • Kristin: This soup is perfect! I’m not an Italian food lover but my husband is. After trying this soup at Olive Garden, I’ve been dreaming about it! So delicious, this recipe made my day! August 5, 2014 at 5:37pm Reply

    • Jaclyn: You just made MY day! :) August 25, 2014 at 2:51pm Reply

  • Oliver: Awesome. Made this for my family and eveyone thought it was better than olive gardens. Thanks so much for posting. It’s my new go to meal to impress people August 27, 2014 at 9:30am Reply

    • Jaclyn: I’m so happy to hear that Oliver! Thanks for your feedback! August 27, 2014 at 11:30am Reply

  • It just looks, smells, & tastes like the Olive Garden Zuppa Toscana | First Rate Lady: […] Recipe inspired by Cooking Classy. […] November 30, 2014 at 9:03am Reply

  • Rachel: I love how light this is. February 25, 2015 at 1:49am Reply

  • Mary Judd: I love this soup. I omit the fennel seed and add one diced fresh fennel bulb to the sautéed vegie mix. Then sprinkle the top with a few chopped fennel fronds along with the cheese when serving — a very nice addition, I think! September 12, 2015 at 10:39am Reply

  • Josey: Once again you have done it. This soup was spectacular the flavors were phenomenal I could have eaten the whole pot myself. You truly are gifted Jaclyn thank you November 23, 2015 at 6:50pm Reply

  • Ashleigh: Made this for dinner tonight and it was so tasty! Thanks!! December 30, 2015 at 9:12pm Reply

  • Becky: This was absolutely delicious! Hubby said I hit a homerun with this one. Thank you for the great recipe! February 14, 2016 at 5:28pm Reply

  • Melody: I’m not usually a commenter, but I wanted to leave you one: I made your original zuppa toscana soup recipe (the one you posted “many years ago,” hehe!) And it was a hit – it was so good I’ve saved it in my recipes box!

    The updated photos definitely does it justice 😊😘 Can’t wait to make it again soon! December 11, 2016 at 9:28pm Reply

    • Jaclyn: Thanks for the great review Melody! December 13, 2016 at 2:31pm Reply

  • Kathie Vancura: I’m going out for fennel today so that I can make this for our next rainy night. I thought I would substitute fresh spinach for the kale since we aren’t a kaley family. Thanks for sharing…and your photography really sells the recipe. December 12, 2016 at 4:55am Reply

    • Jaclyn: I hope you love it Kathie! Thanks for the compliment :). December 13, 2016 at 8:58pm Reply

    • darlene: hi kathy … i tried spinach the last time i made it {the kate was yellow and *nasty*} and it was not great … the spinach imparted a taste that, if you’ve eaten this at olive garden, you would not expect … the kale, if you remove the inner stems all the way up the branch, is great and sweet …

      darlene December 14, 2016 at 8:30pm Reply

  • Patricia: Jaclyn, I haven’t tried this yet (but is am going to!!) but I wanted to tell you that as someone that pays hers bills with this blog, you are someone that obviously loves her job! :) The fact that you care enough to update your photos with even better ones shows you take your blog seriously. Not to mention that almost everything you post is something that goes into my need to make this list! Keep up the good work! And have a wonderful time doing so! December 12, 2016 at 6:57am Reply

    • Jaclyn: Thanks so much for your kind words Patricia! That’s so nice of you to say! December 12, 2016 at 1:49pm Reply

  • Paige: This is one of those recipes that i see all the time online, but I’ve still never had it! I’m definitely going to need to add it to my winter cooking list!

    Paige December 12, 2016 at 7:28pm Reply

  • Sara @ Last Night’s Feast: I can’t wait to try this! December 13, 2016 at 12:05pm Reply

    • Jaclyn: I hope you love it Sara! December 13, 2016 at 2:04pm Reply

  • Juliana Ramsey: Hey Jaclyn! I have a question that is totally off topic. Is there a way that I can watch the video clips of you cooking/baking? Like a specific page(i.e. YouTube) to watch the videos on. I really enjoy watching the little clips. :) December 13, 2016 at 9:18pm Reply

    • Jaclyn: I don’t sorry, I should get one though! December 23, 2016 at 10:28am Reply

  • darlene: this is great soup … however, i’ve been *stationed* at the olive garden recently and i’m here to tell ya: there ain’t NO BACON IN ZUPPA TOSCANA …. otherwise, it’s pretty dang good … used spicy italian sausage and added about 2.5 tsp hot pepper flakes {from penzeys.com} and changed nothing else … loved it …. December 14, 2016 at 8:27pm Reply

  • Pat: I make this all the time the restaurant gave me the recipe no fennel seeds or bacon.
    The rest is the same.
    Comes out good every time.
    They use heavy cream I use 1/2 and 1/2 to cut calories. December 17, 2016 at 9:28am Reply

  • Polly Murchison: This soup had great flavor, what wouldn’t with bacon and sausage!! So the problem I had was that I don’t think I put in enough potatoes, how do you judge potatoes by weight, I went by how it looked and thought I was fine but I might have sliced them too thin on the mandolin , anything could have happened I was baking Chrismas cookies at the time! The result was not many potatoes survived the cooking. And then I found out that my husband, who loved your bean with bacon, does not like Kale in his soup. Have you ever picked chopped Kale out of soup!! He was will try it again without the Kale! I had a quart of soup left without many potato’s so for lunch at work today I brought in some of the soup and added a fair amount of cooked rice to the bowl. Tasted really good! and very filling.

    I have really liked your recipes that I have from your blog. You are one of my go to sites!!! December 19, 2016 at 2:40pm Reply

    • Jaclyn: Thanks for the feedback Polly! Glad you love the recipes! December 20, 2016 at 2:42pm Reply

  • Nile C.: I’ve seen many variations of this recipe and I think it’s tough to get it wrong and who knew kale could taste so good?? One addition (and maybe someone mentioned it already) is red pepper flakes! I do not do well with spicy food, but a few red pepper flakes give it a nice bit of spice (if you’re into that sort of thing). Thanks for the recipe! January 5, 2017 at 2:13pm Reply

  • Rebecca: I made this tonight and it was really good. I do feel that it is lacking some spice or something. I’ll try spicy Italian sausage next time. My husband liked it but also said it was missing something. January 11, 2017 at 8:24pm Reply

  • Debi: This was amazing! I added chicken stock instead of the water and cut the half and half down to 1-1/2 cups. Also used hot Italian sausage and extra kale. January 29, 2017 at 12:46pm Reply

    • Jaclyn: Great suggestions! I’m glad you liked it Debi! January 31, 2017 at 10:22am Reply

  • Jane Miklovic: I have a friend who can’t have dairy. Any suggestions what I could replace the half and half with ?? Thanks. March 20, 2017 at 6:53pm Reply

  • Kimberly O’Hair: So colorful and tasty. Easy to follow directions. Husband loved it. Thank you for sharing! April 25, 2017 at 10:37am Reply

    • Jaclyn: I’m glad it was enjoyed Kimberly! April 25, 2017 at 8:28pm Reply

  • Pauline: Hi…… I am disabled and unable to stand at the stove cooking, therefore my slow cooker is my best friend. Is there any way that this can be made in a slow cooker please??
    Thanks Pauline😀 July 17, 2017 at 6:53pm Reply

  • Emily Chase: i made it last night and my husband said it perfect,.,even he said he got a ‘cooking orgasm’ with me,.ohhmygoshh thanks for your recipe August 26, 2017 at 12:34am Reply

  • M Outlaw: Can you post the nutritional value of this recipe? I want to convert to WW points….or do I? Thanks September 11, 2017 at 10:26am Reply

  • Julie Gagen: I’m so glad I found your blog! Cant wait to make my favorite restaurant foods! September 13, 2017 at 3:34pm Reply

  • L Broad: Can this soup be made a couple of days in advance and kept in the fridge? Maybe putting in the cream just before serving? September 18, 2017 at 4:48pm Reply

    • Nicci: If you don’t mind my opinion… I think it will work. I would also hold the kale and add it later as well November 12, 2017 at 4:35pm Reply

  • Scott Larson: One of my favorite Soups and this recipe is soup-er (sorry, had to) delicious. We planted kale in the garden just so we could make this soup. October 3, 2017 at 10:28am Reply

    • Jaclyn: LOL!! So glad you love it Scott! October 3, 2017 at 10:55am Reply

  • Lynn Bailey: Made this soup for supper tonight it is great thank you for this recipe October 19, 2017 at 4:54pm Reply

    • Jaclyn: I’m so glad you liked it Lynn! October 19, 2017 at 11:22pm Reply

  • Brandi: Amazing and easy, even on a work night!
    Only thing I did different was instead of using bacon strips. I used and entire bag of bacon pieces for time sake. I absolutely love this and it IS so similar to Olive Gardens it’s unreal.
    Thank you for sharing!! October 25, 2017 at 5:34pm Reply

    • Jaclyn: Thanks for the great review Brandi! October 27, 2017 at 2:08pm Reply

  • David: Just a thought, the fennel seed will release its flavor if sautéed with the onion for a minute or two just before adding the liquid and potatoes. A very good recipe. October 28, 2017 at 9:15am Reply

  • David: For those who want to reduce the fat in this recipe a few steps may help. Preheat the oven to 350 degrees. Meanwhile, remove the casing from the sausage links by inserting the point of kitchen shears into the end of the link just under the casing and carefully running the shears to the opposite end of the link. The casing may then be easily “peeled” off retaining the shape of the link. This will help the links cook evenly while releasing lots of fat. Place the links on a lightly oil quarter sheet pan and cook in the oven for 35 to 45 minutes depending on the size of the links, turning once about half through cooking. If you want a crust on the sausage links turn the oven to broil after about 30 to 40 minutes but watch carefully to prevent burning and/or over cooking. Remove the links from the oven and place on a cutting board to cool for about 15 minutes or so before cutting to the desired size. If desired use a few tsp of the fat in the sheet pan along with olive oil to saute the onions — adds flavor without too much fat. Add the cut sausage pieces to the soup about halfway through cooking of the potatoes. The sausage will still add flavor to the liquid and potatoes without breaking into smaller pieces. Enjoy. October 28, 2017 at 11:19am Reply

    • Jaclyn: Thanks David! October 31, 2017 at 4:51pm Reply

  • Merrie: This soup will be put on my month menu. We love it. Added extra bacon. It was one best tired in long time November 8, 2017 at 4:24pm Reply

    • Jaclyn: So glad to hear it – thanks Merrie! November 13, 2017 at 2:52pm Reply

  • Chris: How much kale? There is no mention of it in the ingredients only in the instructions. November 11, 2017 at 6:40am Reply

  • Nicci: I am new to your blog. I have googled at least 3 recipes and Cooking Classy pops up and here I am. Thank you and your husband so much. – Nic November 12, 2017 at 4:31pm Reply

    • Jaclyn: So glad to hear! Thanks for visiting our site and for the review! November 13, 2017 at 11:57am Reply

  • Claudia: I’ve never had this soup at Olive Garden but a local deli makes what I’m guessing is a copycat version they just call “Sausage Kale Soup.” So I googled that and found your recipe. I made it two days ago, with just a few changes because I had no Italian sausage: I added a pinch of cayenne pepper and a couple of teaspoons Italian seasoning and used Breakfast sausage. My husband is easy to please, granted, but he really loved this soup! And so did I. Only thing I might do differently next time is make sure I chop the bacon into smaller pieces or use thinner bacon. The onions finished before the bacon fat rendered, so I had a lot of solid bacon fat. Don’t know what I did wrong there. Despite that, it was pretty amazing. November 14, 2017 at 12:16pm Reply

  • Cece: I can’t wait to try this tomorrow! I have a small question. Do you drain the sausage grease after it’s done cooking before adding the bacon? and, I’m assuming you don’t drain the grease after the bacon and onions are finished cooking? thank you! November 20, 2017 at 10:20pm Reply

    • Jaclyn: Yes drain the sausage, I just let the paper towels on the plate soak up the excess rendered fat. Then as far as the bacon goes I usually look for leaner bacon at the store (more meaty reds less white fats), but if there’s more bacon fat then you’d like feel free to drain some, I do recommend leaving a little for flavor though. All and all 4 slices of bacon usually won’t render a whole lot of fat though either way so you shouldn’t need to drain any :). November 21, 2017 at 11:15pm Reply

  • Debbie: Thank you! I just made this recipe and it was delicious! I didn’t have kale and substituted spinach, but it was still wonderful. It’s going in our regular menu rotation. It’s that good! November 25, 2017 at 5:45pm Reply

    • Jaclyn: I’m glad to hear you enjoyed it enough to add to your rotation! Thanks for your review Debbie! November 26, 2017 at 11:16am Reply

  • Kelli: I added garlic to mine, left out the sugar, and also served with Naan Garlic Bread. It was awesome! November 28, 2017 at 7:20am Reply

    • Jaclyn: So glad you liked it Kelli! November 28, 2017 at 10:10am Reply

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