Print PDF
Favorite
Email
This is a recipe for Olive Garden's famous and well-loved Zuppa Toscana Soup. Most copy-cat recipes I have seen call for heavy cream. This version uses half and half, making it slightly healthier.
Ingredients:
1 lb Italian sausage (mild or spicy)
4 strips bacon, chopped (optional)
3 large Russet potatoes, scrubbed clean and cubed (leave peels on)
1 large onion, chopped
2 cloves garlic, minced
2 cups kale, chopped
1 (32 oz) box chicken broth
1 quart half and half (can mix heavy cream with milk)
Crushed red pepper flakes, to taste (may not need if using spicy Italian sausage)
Ingredients:
1 lb Italian sausage (mild or spicy)
4 strips bacon, chopped (optional)
3 large Russet potatoes, scrubbed clean and cubed (leave peels on)
1 large onion, chopped
2 cloves garlic, minced
2 cups kale, chopped
1 (32 oz) box chicken broth
1 quart half and half (can mix heavy cream with milk)
Crushed red pepper flakes, to taste (may not need if using spicy Italian sausage)
Remove these ads by
Signing UpStep 1Cook Sausage and Bacon
Directions:
Step One:
In a large soup pot over medium-high heat, cook the sausage, breaking into small pieces. Drain fat and set aside.
In the same pot over medium-high heat, cook the bacon, breaking into small pieces. Remove and set aside, leaving 2 Tablespoons of bacon fat in the pot (this will be used later to saute the vegetables).
Step One:
In a large soup pot over medium-high heat, cook the sausage, breaking into small pieces. Drain fat and set aside.
In the same pot over medium-high heat, cook the bacon, breaking into small pieces. Remove and set aside, leaving 2 Tablespoons of bacon fat in the pot (this will be used later to saute the vegetables).
| « Previous Step | Download PDFView All Steps | Next Step » |
This stuff has to be my most favorite soup. The Kale is optional.