Wednesday, February 8, 2012

Endless Soup

Are you like me and occasionally go to the O Garden restaurant for the
endless soup, salad and bread sticks?
For me there is no other consideration on soup choice but the
Zuppa Toscana.
Oh I will agree the other soups are more than fine . . . but,
I never eat the others since I went over to the Tuscana side.
I've tried a recipe that was close to the restaurants soup but not quite IT. . .
but now I have this to share.

And for a first I went and bought kale (please don't substitute spinach as it just doesn't have the body and won't hold up).

Yesterday I had Trevlyn over for an endless soup lunch.
And I didn't keep count on the number of bowls we had.
As good and yummy as this soup is, it can't compare to having a daughter home for lunch.
I so appreciate daughter love. Thanks sweet girl.

This is rather lengthy but I decided to share it with you just as I got it online.

I've shown you my changes in bold italics.

O* Garden Zuppa Toscana Soup

By Karen Anne Newton RN on December 27, 2007 – 5 stars

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 12

About This Recipe"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.***"


    • 10 cups water
    • 7 chicken bouillon cubes (not granules)
    • 1 teaspoon salt (I recommend scant teaspoon)
    • 1 ½ teaspoons crushed red pepper flakes (I used 1 1/4 t.)
    • 2 teaspoons garlic paste
    • 1 lb russet potatoes, peeled and sliced (or cubed. About 3 very large)
    • 1 lb ground Italian sausage (mild)
    • 1 large white onions, diced
    • 1 bunch fresh kale, torn in small pieces ( or 16 oz. bag of prewashed and cut Kale. Discard stems)
    • 1 cup heavy cream ( I used half and half)
    • 6 tablespoons oscar meyer bacon bits ( I fried about 4-6 slices bacon)


  1. In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
  2. Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
  3. Add the cream and bacon bits, and simmer for about 10 minutes.
  4. Notes:.
  5. I use 10 medium size potatoes.
  6. Half and Half can be substituted for the heavy cream if desired.
  7. Kale can be found in the produce department of most grocery stores.
Serving Size: 1 (311 g)

Servings Per Recipe: 12

Amount Per Serving

% Daily Value

Calories 253.8

Calories from Fat 172


Amount Per Serving

% Daily Value

Total Fat 19.1g


Saturated Fat 8.6g


Cholesterol 51.8mg


Sugars 1.6 g

Sodium 1283.1mg


Total Carbohydrate 10.6g


Dietary Fiber 1.1g


Sugars 1.6 g


Protein 9.9g


© 2012 Scripps Networks, LLC. All Rights Reserved.


Trevlyn said...

Thank YOU for such a tasty lunch! This recipe is just as good or BETTER than Olive Garden! Thanks for sharing! Love your guts!

Audra said...

I LOVE, love, LOVE this soup at Olive Garden and I can't wait to try this recipe. YOU MADE MY NIGHT! Thanks!

Teresa said...

Love that soup- pinning away

Julie Harward said...

I LOVE Olive Garden..and everything they serve. It is a treat for us to go to one since we live in the boonies. Thanks for sharing this!! :D


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