The Recipe

Olive Garden Zuppa Toscana Soup

Name: Olive Garden Zuppa Toscana Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 (311 g)
Ingredients: 10 cups water; 7 chicken bouillon cubes (not granules); 1 teaspoon salt; 1 1/2 teaspoons crushed red pepper flakes; 2 teaspoons garlic paste; 1 lb russet potato, peeled and sliced (Or cubed. About 3 large); 1 lb ground Italian sausage; 1 large white onion, diced; 1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems); 1 cup heavy cream; 6 tablespoons oscar meyer bacon bits

COOK TIME : 30 minutesPREP TIME : 15 minutes

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Ingredients

DESCRIPTION

This is The Olive Garden's recipe, from their cookbook. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***

INGREDIENTS

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
6 tablespoons oscar meyer bacon bits

DIRECTIONS

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NUTRITION