Olive Garden Copycat Recipe for Zuppa Toscana Soup
Try this Olive Garden Copycat Recipe for Zuppa Toscana Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 quart water
- 2 teaspoons minced garlic
- 1 medium onion diced
- 2 large russet potatoes
- 1 lb mild italian sausage
- 3 tablespoons better than bouillon chicken base
- 1/3 up heavy whipping cream
- 2 cups kale leaves
- Carbohydrate 22.2131923440205 g
- Cholesterol 43.09127515 mg
- Fat 17.9933306175811 g
- Fiber 2.14382156735483 g
- Protein 11.0356452078662 g
- Saturated Fat 6.43899257046218 g
- Serving Size 1 1 serving (320g)
- Sodium 432.542988614996 mg
- Sugar 20.0693707766656 g
- Trans Fat 1.02696164871673 g
- Calories 292 calories
Start by cutting both potatoes into large chunks as seen in the photos. You don't want small pieces of potato because you need it to stay in tack when it's cooking. If they are cut too small it may turn to mush.Next brown your sausage in the same pot you plan to use for the soup.After the sausage is completely brown add the water, onions and potatoes.Now add the garlic and bouillon.Stir it until all the bouillon has been incorporated into the soup. Let this cook over medium heat until the potatoes have fully cooked and are soft.Lastly add the heavy whipping cream and the kale leaves. Be sure to tear the kale leaves into bite size pieces.Cook for a few minutes more until the kale leaves are soft.Serve warm and enjoy!
