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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Olive Garden Zuppa Toscana Recipe

4.5 stars - based on 1 vote
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This recipe for Olive Garden Zuppa Toscana is from JUST GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb bulk Itallian sausage
1/4 to 1/2 tsp. red chili flakes
1 c. onion, chopped (about one onion)
2 large Russet potatoes sliced in half, then cut into 1/4 inch slices
2 (14 oz.) cans of chicken broth - low sodium is best
1 quart (4 cups) of water
2 gloves of garlic, minced
1/3 cup cooked bacon, or canned real bacon bits
Salt and Pepper to taste
2 cups kale or Swiss chard
1 cup heavy cream
Directions:
Directions:
In medium sized skillet brown sausage over medium heat and add in red chili flakes, cook until browned, and completely cooked. Place onions, potatoes, chicken broth and garlic in a large pot, cook on medium heat, until potatoes are soft.
Add the cooked sausage, bacon, salt and pepper, simmer for another 10 minutes, turn heat to low and add chopped kale and whipped cream. Heat through and serve.
Personal Notes:
Personal Notes:
We ALL LOVE this soup!!!

 

 

 

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