Go Back

Zuppa Toscana

Olive Garden Homemade Zuppa Toscana.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine Italian
Servings 8 servings


  • 5 pieces of bacon
  • 1 lbs chicken and pork grinded
  • 1 medium onion
  • 1 cup heavy whipping cream
  • 5 or 6 russet potatoes
  • 10 cups water
  • 2 cups chicken broth
  • 2 to 3 cloves of garlic
  • 1/2 bunch kale
  • 3 tbsp better than bouillon chicken roasted chicken base (organic if you can )
  • pinch of salt and pepper
  • pinch of red pepper flakes
  • parmesan cheese optional for topping


  • Peel and dice your potatoes, then rinse them with water to get some starch out. Then add them to a bowl and with water and set them aside.
  • Broil or cook bacon, and transfer it to paper towel to cool off. Once the bacon is cooled off, cut the bacon into small pieces.
  • Grind your meat, half pound of chicken breast and 0.5 lb. pork loin top chops (We love the boneless top loin pork chops from Costco). After the meat is grinded, season the meat with Salt, Pepper , Mrs. Dash and pinch of red pepper flakes. (leave out the red pepper flakes if you don't want your soup to be spicy).
  • Take your potatoes, rinse them and add them to a pot with 10 cups of water and bring it to a boil, then turn down the heat and cook for about 10 -15 minutes. Season the water with a little pinch of salt and once the water starts to warm up add 3 tbsp of better than organic chicken bullion paste.
  • While the potatoes are cooking, Preheat your frying pan with 2-3 tbsp oil or butter and sauté your meat cooked through, 10 minutes or so until the pink is gone. Once meat is cooked thru, Transfer it to a paper towel and set aside.
  • Chop one medium onion and and sauté it until soft and golden, then reduce the heat and add 2-3 minced garlic cloves. Add diced bacon, pinch of salt and red cayenne pepper. Sauté it for about a minute and stir it occasionally, making sure you don't burn the garlic.
  • Add 2 cups of chicken broth to the pot with potatoes, add onions with bacon and your grounded cooked meat to the pot. Then add 1 cup of heavy whipping cream , and chopped kale. Stir everything and cook for about 5 minutes. Taste to see if soup needs more seasoning. You can add more chicken bouillon and pepper if needed.
  • Once the soup is done, remove from heat sprinkle parmesan cheese and more bacon (optional) and Enjoy.


I like to cook my meat and potatoes the same time, because it takes the longest, and it helps to cut down the cooking time. This works out perfectly because the potatoes is almost done cooking by the time my meat is done. 
Since I don't throw the potatoes in boiling water but in cold water and it does take a few minutes to reach boiling, this gives me more time to cook my meat to make sure its all the way cooked thru. 
Keep an eye on potatoes to make sure you don't overcook them, if you are running behind on cooking your other ingredients. Lower the heat, you don't want overcooked potatoes. 
Keyword dinner, olivegarden, recipe, soup, zuppa toscana