Olive Garden Zuppa Toscana II
You can make this flavorful soup that tastes just like the Olive Garden Zuppa Toscana Soup. Potatoes, Italian sausage, kale, onions, and cream make for a flavorful soup. This is my personal recipe for this. You may wish to add about a half teaspoon of fennel to this for an added taste.
1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in 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 and cream. Heat through and serve.
(47 votes, average: 3.60 out of 5)
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This recipe is great! Very similar to the real deal… I chop up the sausage to make it more like the Olive Garden version.
This recipe is much better than Olive Garden’s version. Our local OG has cut
back on quality of ingredients lately and it is a watered down version of their
own recipe and not nearly as rich as this recipe. Many thanks for a quality recipe.
Hi everyone! I have been a fan of copykat.com for some time and was wondering if you can help me find the recipe for Ruth’s Chris Steakhouse – Berries and Sweet Cream Recipe. Thanks so much!!
Melissa
When you say “2 cans Chicken Broth”… What size cans are you talking about?
You can use the broth that comes in the standard sizes, these range from 14.5 oz to 16 oz.
How many servings come from a batch of this soup? Thank you!
When you say 1/2 can of bacon bits … how much is this. I keep a bag of bacon bits on hand as a staple.
I would use between 1/4 C to 1/3 C cup of these into the soup.