Reviewed: Mar. 30, 2009

The recipe was fabulous. Everybody loved it including my picky children who won't touch soup. I used a crock pot so my cooking times differed, but it was really easy and yummy. The bacon seemed a bit soggy so I'll either leave it out next time or sprinkle it on after serving.

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AJDyck

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Reviewed: Mar. 29, 2009

This was awesome! Really easy to make too! I would add more potatoes though.

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PRADOMG

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Reviewed: Mar. 29, 2009

Everyone in my family loved it!!! I did subsitute by using turkey sausage and bacon instead.

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f4anklf4

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Reviewed: Mar. 27, 2009

My favorite recipe ever!!! I read the reviews and thought this was to good to be true. This soup taste EXACTLY like the real stuff. Maybe even better because you can customize it to your taste. I upped the water by a lot and it turned out perfect. I also used ground hot Italian sausage and cooked it in a pan not the oven. FANTASTICO!!!

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cummings0605

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Reviewed: Mar. 25, 2009

This soup was very flavorful. I wasn't sure my husband was going to like it because of the kale. He said he really enjoyed it. The only change I would make would be to thicken it with a little cornstarch or flour.

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SNOSHOE

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Reviewed: Mar. 25, 2009

Very tasty! We were out of potatoes, so I used orzo instead (adding an extra cup of liquid to compensate for the way orzo absorbs water). I also used ground turkey sausage, half-and-half, and some chopped frozen collards - I think any dark green will probably work. I've never had the restaurant version, but we'll have this again!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Mar. 24, 2009

This is a great recipe. Being calorie councious I have made a few changes. I skip the chicken stock and substitute it with water. I use 1/2 lb mild italian sausage and 1 lb hot italian sausage. I also substitute the heavy cream with milk.

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Agata Fieske-Nesheiwat

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Reviewed: Mar. 24, 2009

Fantastic recipe! I used smoked sausage that I cut into rings and put in the oven. Next time I will put the bacon in the oven as well as it took so long to crisp with the onions. I used a carton of chicken stock and added in red pepper flakes per the suggestions here. I used three potatoes and fat free half and half instead of whipping cream. We've never had the original, but all I can say is that this was gone quickly. Two large servings for my husband and son so if you have a big family, double the recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 23, 2009

I've made this many times! Always get rave reviews. It's hearty on a cold day. Never any leftover.

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Steph

Cooking Level: Intermediate

Living In: Quartz Hill, California, USA

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Reviewed: Mar. 23, 2009

This recipe is all that and then some. I like to use frozen chopped spinach in a pinch. ENJOY. My whole family loves this soup.

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Misty

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Reviewed: Mar. 23, 2009

this recipe is sensational. definately need to make this. its delicious, in my personal opinion tastes just as good if not better than the soup at Olive Garden. suburb!bravo!

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carolyn84

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Reviewed: Mar. 23, 2009

this recipe was awesome. I think that it tastes better then the original verison of the soup. I also read the reviews which I also do before starting a recipe on this site(its so helpful) ans did the turkey hot sausage. Just delightful!!! Although its my husbands favorite soup at olive garden so we'll see when he gets home if it ranks better...

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Leslee

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Reviewed: Mar. 23, 2009

Fantastic! I made this several years ago, but forgot it was from this site! It's funny that I made it the day this was recipe of the day!

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 20, 2009

This recipe was fantastic. I will definitely be making this again.

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PMBROWNING92

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Reviewed: Mar. 17, 2009

Fantastic! Tastes just like the 'real deal'. I used Italian sausage that comes in the plastic roll like breakfast sausage to make it more like the restaurant version. My chicken base cubes were more on the salty side, but nothing some water or stock couldn't fix. Thank you so much for posting this!!! This was the first 'like' recipe that turned out perfect!!! I'm a happy girl!

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Numrys

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Reviewed: Mar. 13, 2009

Used both kielbalsa and italian sausage. Had to add more broth and heavy cream. Also added a small amount of garlic salt, red pepper flakes, and seasoned salt. Served with bruscetta. Needs time for the potatoes to get softer. My husband said it tasted just like the restaurant version. Excellent!

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

i love this soup! whats great is i can use the lower fat sausage and fat free half and half and it still tastes really good!

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amber m.

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

It was delicious!!

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SE

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Reviewed: Feb. 22, 2009

Increased the recipe slightly to make up for the larger can of chicken broth I had by adding 5 and a half russet potatoes. Also added a sprinkling of crushed red pepper, which gave it the necessary spice level. Very yum.

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Meredith

Cooking Level: Intermediate

Home Town: Smithfield, Virginia, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Feb. 17, 2009

I made this using all of the suggestions mentioned in the first review of this recipe. Using ground sausage, adding more water, and using 6 bullion cubes. It turned out incredibly salty! We couldn't even eat it. My husband and I decided not to eat the left-overs.

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Melissa

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Cedar City, Utah, USA

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Restaurant-Style Zuppa Toscana

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