Thursday, July 3, 2008

Olive Garden Zuppa Toscana

I don't know about you guys, but Casey and I love this soup from Olive Garden. My friend Mary gave me the recipe (I'm not sure how she got it) and it is wonderful. Even though this is not really the season for soup, keep this in your back pocket and when fall rolls around you can try it.

Prep time = 20 min.
Cook time = 45 min.

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

Sautee Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.

Yields: 6-8 servings

1 comment:

Stephanie said...

Chris LOVES this soup! We have a book with the recipe. We've only made it once, but Chris was just wondering the other night after going to Olive Garden why we don't make it more often. It sure is yummy!