Olive Garden's Zuppa Toscana
Olive Garden Zuppa Toscana
Sandra has been wonderful in sharing this much requested recipe with all of us!
Sandra used to work at the Olive Garden for three years and since Zuppa toscana was one of her favorites, she went right to the source and copied the recipe from their cookbook. As the recipe makes gallons of soup, I divided into quarters and tried it, it is really yummy! THANK YOU SANDRA!
P.S. To be honest, there isn't much "Tuscan" in this recipe from the Olive Garden other than the name. It is a very good soup and hits the spot on cold winter days. But because many have requested this recipe (because of the site's name), I've included this and the other Olive Garden inspired recipes on the site; I hope our visitors who were looking for authentic soup recipes will not mind. ;-)
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 kale
- Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoughouly heated.
- Stir in the sausage.
- Add kale just before serving. Delicious!