Tuesday, October 04, 2011

Zuppa Toscano (Olive Garden Style)

My husband loves this soup from the Olive Garden. Here is a similar version you can make at home!

Makes: 6-8 servings


1 lbs ground Italian sausage
1½ tsp crushed red pepper flakes
1 large white onion, diced
4 Tbsp bacon, chopped
2 tsp garlic, smashed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes (clean potatoes thoroughly and leave the skin on)
¼ of a bunch of kale, torn into medium size pieces

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it comes to a boil. Add the sliced potatoes and cook until soft, about half an hour.

Stir in the sausage, kale and cream, and heat until gently simmering and hot (do not let soup boil after you add the cream). Serve immediately!

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