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Olive Garden Zuppa Toscana Soup

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Ingredients

Adjust Servings:
10 cups water
7 chicken bouillon cubes not granules
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced or cubed. about 3 large
1 lb ground italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces or 16 oz. bag of prewashed and cut kale. discard stems
1 cup heavy cream

Nutritional information

291.5
Calories
198 g
Calories From Fat
22 g
Total Fat
9.6 g
Saturated Fat
59.5 mg
Cholesterol
1443.9 mg
Sodium
10.7 g
Carbs
1.1 g
Dietary Fiber
1.6 g
Sugars
12.5 g
Protein
318 g
Serving Size

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Olive Garden Zuppa Toscana Soup

Features:
    Cuisine:

    My husband has asked me to make OGs Zuppa for years. I finally made this for him today following the recipe exactly as written. He says it's even better than what he gets at Olive Garden. Thanks for sharing this recipe.

    • 65 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Olive Garden Zuppa Toscana Soup, This is The Olive Garden’s recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***, My husband has asked me to make OGs Zuppa for years. I finally made this for him today following the recipe exactly as written. He says it’s even better than what he gets at Olive Garden. Thanks for sharing this recipe., This is our favorite soup! I have a steaming bowl in my hand right now, so comforting!! I do cut back on the water a bit, maybe 5 cups, and 4 bullion cubes. I also used 1/2 box of chopped spinach instead of kale, that’s hard to find in our small town. We like spicy so yes, a tsp. or so of chili flakes is a must! : yummy


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    Steps

    1
    Done

    In a Large Stockpot, Put Water, Bouillon, Salt, Red Pepper Flakes, Garlic, and Potatoes. Cook on Medium Heat, Stirring Occasionally.

    2
    Done

    Saut the Sausage and Onion in a Skillet, Until the Sausage Is Brown, Then Add It to the Stockpot, Along With the Kale. Simmer For 20 - 30 Minutes, or Until Kale and Potatoes Are Tender.

    3
    Done

    Add the Cream and Bacon Bits, and Simmer For About 10 Minutes.

    4
    Done

    Notes:

    5
    Done

    use 10 Medium Size Potatoes.

    6
    Done

    Half and Half Can Be Substituted For the Heavy Cream If Desired.

    7
    Done

    Kale Can Be Found in the Produce Department of Most Grocery Stores.

    8
    Done

    the Soup at the Olive Garden Is not Thick. If You Wish Yours to Be More Like a Cream Soup, Simply Simmer It Longer, and Mash Some of the Potatoes in the Pot With a Wooden Spoon, and Stir Frequently Until of the Desired Consistency.

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    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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