olive gardens zuppa toscana

olive gardens zuppa toscana

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound Italian sausage

  • 2

    large russet baking potatoes sliced in half and then in ¼ inch slices

  • 1

    large chopped onion

  • ½

    can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)

  • 2

    cloves garlic, minced

  • 2

    cups chopped kale or Swiss chard

  • 2

    14.5 ounce cans chicken broth

  • 1

    quart water

  • 1

    cup heavy whipping cream

Directions

Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale and cream. Heat thoroughly and serve. Additional Notes: You may wish to add about a half teaspoon of fennel seeds to this for an extra taste. The fennel seeds are often an ingredient used in the Italian sausage, and it is a nice extra touch. Olive Garden Zuppa Toscana is a delicious soup you can make at home. I love to make this soup up as a main dish during the week because this is one soup you don’t have to simmer for hours to have that all day slow cooked flavor. Many viewers have suggested if you want to make this soup low carb, you can use cauliflower instead of potatoes, and they have had excellent results. Maybe you have a suggestion or two for additions you may like when you prepare your own version of Olive Garden’s Zuppa Toscana soup


Nutrition

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