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"Hunger is the best sauce in the world."--Cervantes

Olive Garden Toscana Soup Recipe

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This recipe for Olive Garden Toscana Soup is from Bethel #39 Quarantine Cookbook, 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:  
¾ c. onions, diced ⅛ inch
1 slice bacon, ¼ inch diced
1 ¼ tsp. garlic cloves, minced
1 oz. chicken bouillon
1 qt. water
2 medium potatoes, cut in half length−wise, then cut in ¼ inch slices
2 c. cavallo greens (kale can be substituted),cut in half, ⅛ then sliced into −inch strips
1 ½ c. sausage link − spicy, pre−cooked, cut in half length−wise, then cut at an angle into ½ inch slices
¾ c. heavy whipping cream
Directions:
Directions:
Place sausage link onto sheet pan and bake in 300ºF oven for 15 to 20 minutes or until done. Place onions and bacon into 3 to 4 qt. saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

 

 

 

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