“My version of Zuppa Tuscana from Olive Garden - this really satisfies my cravings!”

Ingredients Nutrition

  • 1 12 cups spicy sausage links (I used 6 breakfast sausage links because it was what I had and because my family doesn't like Italia)
  • 6 slices bacon
  • 34 cup onion, diced
  • 1 12 teaspoons minced garlic
  • chicken broth (I used 3 small cans, a different recipe used bouillon cubes or crystals and water to make equivalent)
  • 2 medium potatoes, sliced up 1/4 inch and then halve the slices (use more next time for a heartier soup)
  • 12-1 teaspoon fennel seed (or to taste, I found this to be the secret to the distinct flavoring of the soup)
  • 2 cups kale leaves, sliced thinly (spinach can be substituted, I only used 2 large pinches of crinkly kale leaves my family isn't big o)
  • 1 cup heavy whipping cream (try fat free half and half)
  • parmesan cheese (to garnish)


  1. Quarter potatoes with peelings on and then slice quarters into ¼ inch thick pieces.
  2. Place potatoes in large pot and add 3 cans chicken broth and bring to a boil, reduce heat and simmer.
  3. Meanwhile, cook sausage links until done. Cool, then cut in slices, then halve the slices.
  4. Cut bacon in small squares and cook over medium heat until done but not crisp.
  5. Cook onions in bacon drippings in a large saucepan over medium heat until the onions are almost clear.
  6. Add garlic to onions and cook one minute.
  7. Add onions, meats, and fennel seeds to potatoes and broth. Simmer until potatoes are soft.
  8. Add kale and cream. Simmer to soften greens (approx. 4 minutes) and serve. Garnish with parmesan cheese (optional).

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