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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana is from Ivy's Timeless Recipes, 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:  
½ pound bulk pork sausage
1 medium onion, finely chopped
2 tsp. chicken bouillon granules
½ tsp. garlic powder
½ tsp. pepper
2 medium red potatoes, cut into ½-inch cubes
2 c. sliced fresh kale
3 c. 2% milk
1 c. heavy whipping cream
1 tbsp. cornstarch
¼ c. cold water
Directions:
Directions:
In a large saucepan, cook sausage and onion over medium heat 4 - 6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10 - 15 minutes or until potatoes are tender. In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1 - 2 minutes or until thickened.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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