Olive Garden Zuppa Toscana Soup
1/4 cdry onions, minced
1/2 lbitalian sausage links
1 Tbspminced garlic
1 1/2 Tbspchicken bouillon granules
6 mediumpotatoes, sliced thin
2 cfresh kale, chopped
1 can(s)(12 oz.) evaporated milk
How to Make Olive Garden Zuppa Toscana Soup
- Bake sausage in 300 degree oven for 15-20 mins. until done.
- Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
- In a 4 quart stock pot, add bacon, sausage, garlic, chicken bouillon, water and potatoes. Bring to a boil and then simmer on low for 15 minutes.
- Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.