Zuppa Toscana from Olive Garden |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my favorite soup. This recipe is supposedly from someone who used to work at Olive Garden according to . This recipe tastes exactly like it does at Olive Garden. I love it! Here for safe keeping, considering I've already lost it once! Ingredients:
1 lb mild italian sausage |
1 1/2 teaspoons crushed red pepper flakes |
1 large diced onion, white |
4 tablespoons bacon, chopped |
2 teaspoons garlic |
10 cups water |
5 chicken bouillon cubes |
1 cup heavy cream |
3 sliced potatoes, russet works well |
1/4 bunch kale |
Directions:
1. Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
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