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Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Olive Garden Zuppa Toscana Soup is from Pete's Pantry, 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 ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 tbsp. bacon pieces
2 tsp garlic puree
10 c water
5 cubes of chicken bouillon
1 c heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
Directions:
Directions:
Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft (about half an hour). Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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