This is another favorite Olive Garden soup. It is also pretty simple. I used swiss chard instead of kale, but everything else was the same. SO good!!
Olive Garden Zuppa Toscana
Ingredients
- 1 pound Italian sausage
- 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
- 1 large chopped onion
- 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
- 2 cloves garlic, minced
- 2 cups chopped kale or Swiss chard
- 2 14.5 ounce cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
Instructions
Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices. (okay, um, I actually fried the sausages as directed on the package, and went from there)
Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional). Heat thoroughly and serve.
Found this on the Olive Garden recipe page this evening when I was looking for a soup recipe using sausage. Considering my SuperHero is Italian, I figured he might like it (he did) He even took a picture and told me I should post it. Pretty quick and simple soup. I am putting the actual recipe here, and in italics, the changes I made (for what we had on hand).
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 ¾ oz can) (I used a can of tomato sauce)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth (used water and bouillon)
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish (used a Parmesan Romano blend)
- Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
- Simmer 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
- Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
So many recipes so little time
