Monday, January 9, 2012
Zuppa Toscana Soup from Olive Garden
This is my go to soup. I love love love love this recipe. I made this soup for a "soup bar" for a get together with some family and everybody absolutely loved it as much as I do.
I personally like to make mine fresh right before people come, but I have made it to go in the crockpot and still had it come out just as tasty.
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces (I used about 8 oz.)
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon (For GF, double check your brand)
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!
**Randi's Side Notes**
~ I loved the soup this way, but I think in the future I will add more potatoes and kale.
~ I also ended up putting it in the crockpot for a couple of hours on low. In order to do this I didnt cook the potatoes all the way, and put the sausage and cream in before adding it to the crockpot.