Olive Garden’s Zuppa Toscana

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The Best Olive Garden's Zuppa ToscanaHearty and good. When preparing kale, remove the tough ribs, chop or tear the kale as directed, then wash it. If you are going to use hot italian sausage then omit the pepper flakes. If you want the soup a little thicker, you can make a slurry of a heaping teaspoon (regular, not measuring spoon) of cornstarch and a little of cold water mixed into a cup. Dissolve the cornstarch and add to the soup. Or you can mash some of the potatoes on the side of the pot.


The Best Olive Garden's Zuppa Toscana

This Olive Garden's Zuppa Toscana is perfect for soup lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
  • 1 lb italian sausage
  • 1/2-1 tsp red pepper flakes ; or to your liking
  • 3 large russet potatoes ; chunked peeled or unpeeled
  • 1 large onion ; diced
  • 4 slices bacon ; chopped
  • 3 garlic cloves ; minced
  • 3 cups kale or swiss chard ; chopped
  • 2 boxes 32 oz ea chicken broth
  • 2 cups water
  • 1 1/2 cups heavy whipping cream
  • liberal sprinkling of white pepper
  1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
  2. In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 mins. or until the onions are soft.
  3. Add the chicken stock and water. Bring to a boil.
Recipe Notes

get full instructions http://www.bigoven.com

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