Olive Garden's Zuppa Toscano soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
- 1 cup heavy whipping cream
- 2 tablespoons flour
- red pepper flakes to taste
- 2 tablespoons garlic minced
- 32 ounces chicken broth
- 1 onion, minced
- 1 pound italian sausage (you can use spicy or mild)
- 4-6 russet potatoes :bite sized cubes ( i used frozen
- 1/4 cup real bacon pieces
- 1/2 bunch kale (or swiss chard or spinach) de-stem & cut/torn into bite sized pieces (bagged works well)
- mushrooms (as many as you like)
- basil (fresh or frozen if frozen, 1 cube)
- Carbohydrate 56.7827363151745 g
- Cholesterol 844.7885544 mg
- Fat 181.10602172369 g
- Fiber 0.352799984694047 g
- Protein 172.264841493368 g
- Saturated Fat 66.7530142595503 g
- Serving Size 1 1 recipe (1545g)
- Sodium 683.485317445794 mg
- Sugar 56.4299363304805 g
- Trans Fat 13.9269326618115 g
- Calories 2575 calories
Brown sausage links in a panCut links in half lengthwise, then cut slices, or you can crumble them in the panPlace sausage, chicken broth, garlic, potatoes, onion, basil cube or a few fresh leaves and a handful of the bacon bits in slow cooker. I also add red pepper flakes at this point for the kick, but you can add it later.You can add water to cover the ingredients or do like I did and just add more broth to cover.Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.minutes before serving:Saute your mushrooms (about two handfuls or to your liking) in a tablespoon in olive oil with the sauteed onions.Mix flour into cream removing lumps.Add cream, kale and mushrooms to the crock pot, stir.Cook on high 30 minutes or until broth thickens slightly. Keep in mind this is NOT a thick soup.Add salt, pepper, and cayenne or red pepper flakes to taste.Serve in a bowl and garnish with bacon bits.Enjoy!
