I love the Olive Garden, but I hardly ever go. In fact, I’ve never been there with Steve at all. Weird. None the less, my fave thing to get is this soup. Unlimited soup, salad, and breadsticks baby. I’d never really thought about making it myself until I ran across this recipe and saw just how easy it was. In addition, we’d been buying kale recently to juice, so I had all the ingredients. I took leftovers to my family during the holidays and they loved it! So yummy, so easy, so much cheaper!
Copycat Olive Garden's Zuppa Toscana Soup
Make this Copycat Olive Garden's Zuppa Toscana Soup at home next time you feel like going out.
- 5 1/2 c water
- 5 tsp chicken bouillon powder or granules or 5 bouillon cubes
- 1/2 c heavy cream
- 5 medium potatoes
- 1 medium onion
- 1 bunch chopped kale we like more
- 1 lb mild Italian sausage
- 1/2 tsp crushed red pepper flakes
Cook sausage; add a little water, cover and cook over medium-low heat. Brown on each side, adding a little water to pan as needed. Cook to 180 F, or no longer pink inside.
Peel and dice potatoes. Rinse and chop kale into bite-sized pieces; removing and discarding ends. Finely dice onions. Once sausage is cooked, remove from pan and add onions. Cook for several minutes and then add water and broth powder.
Add whipping cream and potatoes. Cut sausage in half lengthwise, then chop into bite-sized pieces. Add to pot. Add kale. Cook for a few minutes. Add red pepper flakes. Simmer until potatoes and kale are tender.
Adapted from UCreate Foods