Reviewed: Jun. 13, 2009

This turned out really good and was actually a very fast and easy meal. Even using turkey Italian sausage and half and half instead of heavy cream, it was still plenty rich. I used fresh spinach from our garden instead of kale and it was fine as long as it is shredded well.

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utahcook

Cooking Level: Expert

Living In: Grantsville, Utah, USA

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Reviewed: Jun. 12, 2009

This tastes like an exact replica of my favorite soup from a certain restaurant. I love it! So good!!!!!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 2, 2009

Delicious! Definitely use bacon and spicy sausage!

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Elisa

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Reviewed: Jun. 1, 2009

We used bulk elk sausage - but other than that left the recipe as is. It was amazing! I had a hard time not hoarding the leftovers throughout the week - one the most enjoyable soups I made this winter.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Reviewed: May 30, 2009

This was really good. Next time I would like to try Polska Kielbasa because the Smoked Sausage I used was really salty. Also, my kidlet's potato plant died outside after a freeze. After digging it up, we had about 6 mini potatoes to equal out the 2 potatoes needed for the recipe. She was quite proud.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 26, 2009

this came out fantastic - i cooked the sausage in the oven on a broiler pan and let a lot of the grease drain off... cooked in the crock pot and added the kale in the last 30 min and the cream just before serving... brought it to work and everyone loved it. not for the calorie conscious though: served with parmesean cheese and crusty italian bread.

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jessy01010

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This is incredible. The changes I made were to use fat free half and half instead of the cream, hot italian sausage, and I threw in an extra cup of kale. I used chicken bullion cubes, which I think I would use less of next time as the bacon & sausage make this quite salty enough. I had lots of leftovers, and it was just lovely as a dinner on a late night at work. Thank you so much!

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Amy F.

Cooking Level: Intermediate

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Reviewed: May 12, 2009

This recipe is awesome. The substitutes I made were trying to have a little less calories but not changing the taste. I used hot turkey sausage for smoked sausage because in the resturant they use hot italian sausage. Can't even tell the difference between turkey sausage and italian sausage I also used chicken broth instead of water and soup base. It tasted so like the resturant soup. Next time I am going to substitute fat free half & half for the cream.

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Liz K

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Reviewed: May 12, 2009

I love this soup. I usually add hot pepper flakes to the sausage while cooking. Also if you are low carbing, substitute cauliflower for the potatoes and it's just as good.

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angelsmiln

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Reviewed: May 10, 2009

THIS IS A GOOD RECIPE, I DID MODIFY IT, I USED GROUND ITALIAN SASUAGE INSTEAD OF SMOKED SASUAGE, I ALSO USED RED POTATOES AND LEFT THE SKIN ON. THIS SOUP TASTE JUST LIKE THAT AT OLIVE GARDEN. GREAT SOUP

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WENDY

Cooking Level: Expert

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Reviewed: May 5, 2009

This was fantastic! I will definitely add this to my repertoire. I did use my soup base, but was a little salty when I tasted it. I was out of chicken stock which I will probably use next time.I just added a little extra water and cream. I did fry the bacon first and pull it out before I sauteed the onions and garlic. I have to admit I was a bad girl and added a tablespoon of butter. I could eat this every day!

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Patty

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Reviewed: Apr. 20, 2009

My family loves this soup! I have made it several times and just realized I never rated it. I like changing it up with regular or spicy Italian sausage. I always tend to overcook the potatoes or maybe I slice them to thin but it still tastes delicious!

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cdottavio

Cooking Level: Intermediate

Home Town: Wappingers Falls, New York, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Apr. 14, 2009

Just made this tonight and loved it! I used the crock pot, set it on high for 3 hours with everything except the cream, kale and bacon, I stirred those in about 5 minutes before serving. I did add about a half tsp each of crushed red pepper and ground white pepper. Zuppa Toscana is our favorite soup at O.G. and after tasting this my husband and I couldn't get over how close in taste this was! Thank you for the recipe. Next time I might try a spicy Italian sausage to give it a little more kick.

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thetallcook

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

This is very good, but it didn't remind me too much of Zuppa Toscana at Olive Garden, maybe because I used sweet sausage. And if you want 6 servings, double the water and cream. I only got 3 servings.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Apr. 6, 2009

Exceptionally delicious!

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Elvish-Hillbilly

Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA

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Reviewed: Apr. 4, 2009

This recipe was really tasty even though I've never tried the olive garden version. I did what was easy for me which meant changes. I used a can of evaporated milk, 1/3 cup of 1% milk, and 1 qt water for the liquid. I used ~6 cups baby kale and 6 small red potatoes. Instead of chicken stock, I ran out, I used 1 Tbsp chicken broth powder. Oh and I only used 3 sausage links to cut down the fat and left out the bacon. We had optional bacon bits for the table. Will definitely make again.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Apr. 4, 2009

This recipe is great.My friends love this soup.

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NewYorkDoctor

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Reviewed: Apr. 3, 2009

Outstanding. This Zuppa Toscana is better then the Zuppa Toscana you get at the restaurant. The kids did not care for it all that much, but all the adults loved it. Definitely a keeper. No adjustments needed.

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SirTaylor

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Reviewed: Apr. 3, 2009

This is insanely delicious...and so easy. We used regular ground pork sausage and I added a healthy amount of basil, but otherwise followed it to a 't'. The trick to the kale, for us, is to tear it up into small pieces, but it adds a great flavor and consistency to the soup. SO good! Definitely on our weekly menu now, thanks for sharing it!

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BellevueMama

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

Almost like the real thing! BE CAREFUL WITH THE SALT. Here are the changes I made . . . 1. Browned 1 lb Italian ground turkey 2. Cooked the bacon and set aside. Drained the pan of almost all of the bacon fat and then cooked the onions and garlic in that. I don't know if I would even use the bacon in the soup. I suspect that is what made it SOOOOO salty. You need to still cook the onions in the browned bits though. 3. Used 4 bouillion cubes and 6 cups of water. 4. Fat free half and half instead of cream. 5. Yukon potatoes are the best! They have the best flavor with the skins included. 6. NO EXTRA SALT. SERIOUSLY. I think the bacon might have made it too salty.

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