Sunday, December 5, 2010

Olive Garden Zuppa Toscana (Potato Soup)

This is a scaled down version of the Olive Garden recipe... I have no idea if it is accurate but it tastes like it.
I make some modifications to it..... I use canned potatoes, chicken base (purchase in soup aisle) and like to top with sliced green onions and grated Parmesan cheese.  If I have left-over chicken I toss that in too and it's a complete meal with a loaf of bread or salad.
 

6-8 servings


  • 1 lb ground Italian sausage
  • 1½ 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
  • ¼ of a bunch of kale
  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the sausage and the kale, let all heat through and serve. Delicious!