Olive Garden Zuppa Toscana Soup

By Food.com (266,971 recipes)
Olive Garden Zuppa Toscana Soup

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

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

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (311 g)

Instructions

Read the preparation instructions at Food.com


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