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
- In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
- 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.
- Add the cream and bacon bits, and simmer for about 10 minutes.
- Notes:.
- I use 10 medium size potatoes.
- Half and Half can be substituted for the heavy cream if desired.
- 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%
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