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OLIVE GARDEN'S ZUPPA TOSCANA
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| We found this online. It claims to be Olive Garden's own recipe, but it doesn't come from their site. |
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| Ingredients: |
1 lb ground Italian sausage
1.5 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
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| Procedures: |
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, 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 starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.
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| Notes: |
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2011-01-15: We didn't have enough potatoes, so we made a smaller batch which turned out very well.
The kale stems needed to be discarded.
After the kale is added, the soup needs to cook another 30 minutes to tenderize the kale.
Instead of water and bouillon, we used chicken stock.
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