Olive Garden Style Zuppa Toscana
This is a recreation based on lots of research and testing to come up with a recipe for my favorite soup, the Zuppa Toscana from Olive Garden. I think this is a very worthy representation.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 6
kid friendly
winter
fall
saute
liked
soup
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup heavy cream
- 1 pound ground italian sausage drained
- 1 1/2 teaspoons crushed red peppers
- 1 large diced white onion
- 4 tablespoons bacon pieces
- 2 teaspoons garlic puree
- 10 cups water
- 5 cubes chicken bouillon
- 1 pound sliced russet potatoes or about 3 large potatoes
- 1/4 bunch kale
- Carbohydrate 23.2621454118633 g
- Cholesterol 80.9196085179553 mg
- Fat 32.5273894759883 g
- Fiber 1.79994385152313 g
- Protein 21.1032308997582 g
- Saturated Fat 13.2104392651153 g
- Serving Size 1 1 Serving (613g)
- Sodium 1188.17333539369 mg
- Sugar 21.4622015603401 g
- Trans Fat 2.84203040646447 g
- Calories 469 calories
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2. In the same pan, saut? bacon, onions and garlic for approxiamtly 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 thoroughly heated. 6. Stir in the sausage. 7. Add kale just before serving. Delicious!
