olive garden zuppa toscana soup

Name: Olive Garden Zuppa Toscana Soup
Prep time: 5 min
Cook time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup(s) dry onions, minced; 3 slice(s) bacon; 1/2 pound(s) italian sausage links; 1 tablespoon(s) minced garlic; 1 1/2 tablespoon(s) chicken bouillon granules; 5 cup(s) water; 6 medium potatoes, sliced thin; 2 cup(s) fresh kale, chopped; 1 can(s) (12 oz.) evaporated milk

(2 RATINGS)

264 Pinches 2 Photos

Christine Chamberlain

Durham, NC

Updated on Oct 10, 2011

My absolute favorite thing to eat at the Olive Garden. My version has less calories, especially when I use non-fat evaporated milk.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/4 cup dry onions, minced
3 slices bacon
1/2 pound italian sausage links
1 tablespoon minced garlic
1 1/2 tablespoons chicken bouillon granules
5 cups water
6 medium potatoes, sliced thin
2 cups fresh kale, chopped
1 can (12 oz.) evaporated milk

How To Make olive garden zuppa toscana soup

Step 1

Bake sausage in 300 degree oven for 15-20 mins. until done.

Step 2

Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
Step 3

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.
Step 4

Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.
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