Olive Garden Zuppa Toscana
Tuscan Soup recipe made at the restaurant"I make this ALL the time, using the recipe you provided.
suggestions on changing it up:
I've tried different sausages, and I prefer the mild italian sausage that's in a bag, not in links. I also found that I prefer it without bacon, I add more red pepper for an extra bit of heat, and I add a little mashed potato flakes to thicken it up more. Oh, and I don't like kale so I either use spinach or leave it out.
Play with this recipe! You can even use different soup bases for it for a little change.
Anyways, GREAT AWESOME RECIPE! Thanks for posting because me and my family LOVE it!" - apostolicmom
Yield: 6 Ready in 45 minutes
favorite of 112 people 52 people want to try
Verified by stevemur
Olive Garden Zuppa Toscana Preparation
1.- Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2.- In the same pan, sautee bacon, onions and garlic for approximatly 15 mins. 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 thoughouly heated.
6.- Stir in the sausage.
7.- Add kale just before servin. Delicious!!!!
Add more potatoes smaller pieces and cooked a little bit longer.
I got this recipe from a frend about 4 years ago, she worked at Olive garden from some years and learned how to cooked these great soup that becomes the favorite in my family. Buon appetito!!!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Olive Garden Zuppa Toscana Reviews
Blogger? Grab a link to this recipe
Add to on: