This is a copycat recipe of Olive Garden’s Zuppa Toscana soup, and I think it’s even tastier than the original. Even my kids happily ate it up!

Zuppa Toscana Soup

1 lb ground Italian sausage – $3.28
1 tsp red pepper flakes- $0.10
1 large onion, diced – $0.50

2 gloves garlic, minced – $0.08
5 (13.75 oz) cans chicken broth – $2.50
4 slices bacon, cooked and diced – $0.78
4 medium potatoes, peeled and sliced – $0.56
1 cup heavy cream – $1.92
1/4 bunch kale, washed and chopped – $0.25


1. In a large pot, cook sausage and red pepper flakes over medium heat until cooked through. Drain fat and remove from pot.

2. Add onions and garlic to pot and cook until onions are soft and translucent, about 5 minutes.

3. Pour chicken broth into pot with onion mixture; add cooked, diced bacon. Bring to a boil over high heat. Add potatoes and cook until fork tender. Turn heat to medium and stir in heavy cream and sausage; heat through. Stir in kale just before serving.

Serves: 8-10

Total Cost: $9.97

Dinners Under $10: Zuppa Toscana Soup