Olive Garden Zuppa Toscana
by Griselda
Tuscan Soup recipe made at the restaurant
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
INSTRUCTIONS
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!!!!
My tips;
Add more potatoes smaller pieces and cooked a little bit longer.
NOTES
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!!!
mermaiden
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (414g) | ||
| Recipe Makes: 6 | ||
|
|
||
| Calories: 457 | ||
| Calories from Fat: 320 (70%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 35.5g | 47 % | |
| Saturated Fat 14.5g | 73 % | |
| Monounsaturated Fat 14.9g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 90.7mg | 28 % | |
| Sodium 677.6mg | 23 % | |
| Potassium 624.9mg | 16 % | |
| Total Carbohydrate 20.1g | 6 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 18.5g | ||
| Protein 14.8g | 21 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 457
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.