olive garden soup/zuppa tuscana
(1 RATING)
My favorite soup at Olive Garden is made with Italian sausage and potatoes. My late husband and I finally figured out the recipe. I usually steam one large bunch of kale, drain, chop and divide into several small freezer bags and store in a container in the freezer to have ready when I want to prepare this soup. If you use hot Italian sausage, omit the cayenne pepper.
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prep time
15 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 2 1/2 quarts chicken broth
- 4 large russet potatoes, thinly sliced
- 3 cups fresh kale, chopped
- 3/4 pound mild italian sausage
- 8 slices extra crisp bacon, crumbled
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
How To Make olive garden soup/zuppa tuscana
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Step 1Combine broth, potatoes and kale in a 4 quart Dutch oven or saucepan. Cook over medium heat, stirring occasionally until soup begins to simmer.
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Step 2In the meantime, place sausage in a large skillet (if using links, remove and discard casing). Break up and cook stirring constantly. DO NOT brown. Drain well and add to soup with crumbled bacon, garlic powder and cayenne pepper. Simmer about 30 minutes or until potatoes are tender. Stir in cream and serve.
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Other Soups
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