Olive Garden Zuppa Toscana Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon salt
- 1 cup heavy cream
- 10 cups water
- 1 large white onion diced
- 1 1/2 teaspoons crushed red pepper flakes
- 1 lb ground italian sausage
- 2 teaspoons garlic paste
- 7 chicken bouillon cubes (not granules)
- 1 lb russet potato peeled and sliced (or cubed. about 3 large)
- 1 bunch fresh kale torn in small pieces (or 16 oz. bag of prewashed and cut kale. d
- 6 tablespoons oscar meyer bacon bits
- Carbohydrate 9.18776652790809 g
- Cholesterol 42.313350117311 mg
- Fat 15.7123914005363 g
- Fiber 0.959963950746619 g
- Protein 6.6744857871757 g
- Saturated Fat 6.58661466177137 g
- Serving Size 1 1 serving(s) (297g)
- Sodium 290.723431389258 mg
- Sugar 8.22780257716147 g
- Trans Fat 0.866935552860532 g
- Calories 203 calories
In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally. Sauté 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. Add the cream and bacon bits, and simmer for about 10 minutes. Notes:. I use 10 medium size potatoes. Half and Half can be substituted for the heavy cream if desired. Kale can be found in the produce department of most grocery stores. 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.
