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.***"

Ingredients

• 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)
  

Directions

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

67%

Amount Per Serving

% Daily Value

Total Fat 19.1g

29%

Saturated Fat 8.6g

43%

Cholesterol 51.8mg

17%

Sugars 1.6 g

Sodium 1283.1mg

53%

Total Carbohydrate 10.6g

3%

Dietary Fiber 1.1g

4%

Sugars 1.6 g

6%

Protein 9.9g

19%

© 2012 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/274110

"Don't Tweak This!"

That was SLK's comment when he had a bowl of this last night.
I told him I already tweaked the original recipe ( found on Pinterest).
Do you tweak?
I used Italian sausage instead of ground beef.
I only used a scant tsp of red pepper flakes and I
added 1 tsp of basil...what is lasagna anything without basil.
If I can get away with it,
next time I'm adding some rosemary and just a tad more garlic ;)

Lasagna Soup
Olive oil
1 pound ground mild Italian sausage
1 small-medium onion, chopped
2 Tbsp minced garlic
2 tsp dried oregano
1/2 tsp crushed red pepper flakes (scant)
1 can tomato sauce
2 bay leaves
1 tsp crushed basil
1 14-oz can diced tomatoes
6 cups chicken stock
8 oz (half a package) small pasta (not precooked)
Salt
Pepper

Cheese Topping
mix together:
8 oz Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
Sprinkle over soup and topping:
2 cups shredded mozzarella cheese

Heat a stock pot over med-high heat and add 2 Tbsp olive oil. Heat for a minute then add the onion and saute until soft. Add garlic and crumble the ground beef, cooking until no longer pink. Drain. Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.

Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes. Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.

As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.

To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.