Olive Garden Zuppa Toscana

Created 09 Sep 2013 17:37, Updated 11 Jan 2016 20:27

Olive Garden Zuppa Toscana Soup


Note: One of my friends on F@ceb**k posted this, and of course I had to save it (somewhere actually useful rather than my timeline) so I can give it a try. I don't love this soup quite enough to go to Ol!ve G@rden just to eat it, but I do love it enough to ponder trying to make it so I don't have to go to Ol!ve G@rden.

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 c water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 c chopped kale
1 c heavy whipping cream
salt and pepper, to taste

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

[The directions end here, but I assume that you add the kale and cream at this point and simmer until the kale is wilted and the soup is warm.]

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