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Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana is from Lout Family Cookbook 2017, 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 lbs. ground Italian Sausage
1˝ tsp. Crushed Red Peppers
1 lg. White Onion- diced
4 tbsp. Bacon Pieces
2 tsp. Garlic Puree
10 C. Water
5 cubes Chicken Bouillon
1 C. Heavy Cream
1 lb. sliced Russet Potatoes
1/4 of a bunch of Kale
Directions:
Directions:
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté 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 30 minutes. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat thoroughly and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
3 Large Potatoes is roughly 1 lb.

 

 

 

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