Olive Garden's Zuppa Toscana
Jan. 16, 2012 7:53 am
Updated: Oct. 4, 2012 2:56 pm
In an effort to make things at home that we would normally crave from one of our favorite restaurants, I went on a search to try to make my husband's favorite Olive Garden soup, the Zuppa Toscana!
I found the recipe, and it was super easy to make.
Makes: 6-8 servings
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!