olive garden zuppa toscana soup

2014, February, February, Food

this soup really hits the spot on cold winter days. and i mean really hits the spot. i tried it at olive garden and probably had about 3 or 4 servings {it was all you could eat, what else am i supposed to do?}. then as per usual i was too full for the main course.

of course i just had to share. it’s fairly easy to make, but i warn you – open all your windows! well as least make sure the kitchen is well ventilated then you don’t end up with an onion smelling towel {all the way in the bathroom}.

my roommates and i enjoyed it with sourdough bread from kneaders. but you can of course try it with any bread!


total time to make is about 1 hr 30mins. the original recipe is found here but i’ve also posted it below for your convenience {i know, i got you}:

  • 1 lb ground italian sausage
  • 1½ tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces
  • 2 tsp garlic puree
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 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.




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