Olive Garden Zuppa Toscana

Tuscan Soup recipe made at the restaurant

INGREDIENTS

1 pound Italian sausage ; ground
1 1/2 teaspoons Red pepper ; crushed
1 large White onion ; diced
4 tablespoons Bacon ; pieces
2 teaspoons Garlic ; puree
10 cups Water
5 cubes Chicken bouillon
1 cup Heavy cream
1 pound Russet potatoes ; sliced
1/4 bunch Kale

Servings

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!!!

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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.

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Calories per serving: 457

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What would you serve with this? Link in another recipe.

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REVIEWS

CbytheSea

Have been making this recipe for years. The only differences between mine and this one is that I use 4 slices of bacon fried crisp and cut into pieces. I also roast the Italian sausage in the oven at 400 degrees for 20 minutes before adding to the soup. For some reason roasting the sausage makes all the difference in the flavor it's so much better. Also I use 3 cloves of fresh garlic crushed and minced. Try roasting the sausage and I guarantee your soup will be that much better!

Beckyboop00

This does taste like Olive Gardens Toscana soup. I used hot Italian sausage and omitted the Crushed red pepper. I have two kids and they loved it too. Thank you!

apostolicmom

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!

Griselda

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!!! [I posted this recipe.]

11y

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