10 Reviews of Tuscan Potato Soup (Zuppa Toscana)

From: truerecipeer

On Aug 20, 2008

I am a beginner cooker and rely on recipes for my daily dinners. I generally don't eat soup but this recipe is quite easy and absolutely DELICIOUS!!! It was like I was at Olive Garden. I will definitely include this in my recipe box... I love it; thanks for a great meal!

From: Chef #766339

On Feb 16, 2008

I have this recipe and have used it for a number of use. It is exceptional and accurately duplicates Olive Garden's Zuppa Toscana Soup. Guests rave about it and the family loves it...the perfect soup.

From: happynana

On Feb 29, 2008

Excellent. I did not use the saved bacon grease. I cooked the sausage mixture in the same pan as the bacon. I also drained off the grease from the sauce mixture.

From: Chef #680857

On Dec 19, 2008

Really fabulous. We love it with some crusty bread. I have made this three times and once I did not have italian sausage but I had a bag of ham ends and pieces (that I use for beans) so I used that in place of the bacon and sausage and my husband preferred the ham.

From: Chef C.L. Horn

On Nov 18, 2008

Excellent recipe. Better than Olive Garden. Family and friends love it... thanks

From: Chef #1149744

On Jan 29, 2009

**THE BEST!!** The fennel seed makes the differance. My family loves it. Thanks so much.

From: Miss Louise

On Nov 18, 2007

Perfect!

From: Cook In Southwest

On Nov 13, 2008

I feel that I may be a bit amis in rating this 5 stars, as I made so many adjustments to the recipe. I used only about 1/2 of the potatoes, because I had that amount already parboiled. I also added 1/2 green pepper because I thought it sounded good, and it needed to be used up. I also deleted the 9 cups water, because I wanted more of a stew than a soup. However, the flavoring was fabulous in spite of it all. Oh yes, I increased the cream just to add more calories, and satisfaction, as this was going to be dinner in total with just some Texas toast on the side. Hubby didn't comment, but he ate all the leftovers the next day, and he never eats leftover soup. I did think the cayenne was a bit much. (I used the smaller amount of all the spices.) It was pretty hot, but just right for me because I like spicy food. (It was so spicy, that I couldn't eat the soup fast as I wanted to, it was so good.) It would probably be just right if I had put in all 9 cups water and the full amount of potatoes. I'll make this again, but omit the water again, and even decrease the broth to 2 cans, plus use the recommended amount of potaotes. That will make it stew-like except it will need some thickening. I'll think about that. It really tastes GREAT! (I've never eaten this at Olive Garden, so have no clue about how authentic it is.)

From: Hello, I'm Chef

On Nov 11, 2007

From: MissMia

On Jun 11, 2009

I didn't have heavy cream and I wanted the soup to be lighter so I used 1/2 cup of sour cream after I removed the soup from the stove. I also used 2 49 oz cans chicken broth without additional water and I omitted the bacon. I also rinsed and drained the sausage without adding any extra grease to the soup. I was leary about adding mustard to the soup so I only added a couple dashes and I am amazed at how much flavor is in this soup. My roommate, who isn't looking for something light, really liked it. This is an absolute keeper.