Zuppa Toscana (Tuscan Soup) My Way

“I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.”
13 cups

Ingredients Nutrition

  • 1 (12 ounce) packagejimmy dean low-fat sausage or 1 (12 ounce) package sausage, of your choice
  • 3 garlic cloves, peeled pressed and chopped
  • 2 quarts chicken stock
  • 1 quart half-and-half cream (you can use part milk if you want)
  • 6 medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
  • 1 teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
  • 1 small bok choy, washed and sliced cross-wise (stems and leaves)
  • salt, to taste
  • fresh ground black pepper, to taste


  1. Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
  2. Drain fat, if any.
  3. Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
  4. Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
  5. Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
  6. Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
  7. Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
  8. Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
  9. Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

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