Ingredients
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10
-
7
-
1
-
1 1/2
-
2
-
1
-
1
-
1
-
1
-
1
-
4
-
-
-
-
Directions
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.
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Steps
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1
Done
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In a Large Stockpot, Put Water, Bouillon, Salt, Red Pepper Flakes, Garlic, and Potatoes. Cook on Medium Heat, Stirring Occasionally. |
|
2
Done
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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. |
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3
Done
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Add the Cream and Bacon Bits, and Simmer For About 10 Minutes. |
|
4
Done
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Notes: |
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5
Done
|
use 10 Medium Size Potatoes. |
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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. |
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8
Done
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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. |
