Olive Garden Zuppa Toscana
Community Recipe from
- 1 pound(s) Italian Sausage
- 2 whole(s) russet baking potatoes Cut lengthwise in quarters, then across into 1/4 in slices
- 1 whole(s) medium onion chopped
- 4 clove(s) garlic crushed & minced
- 2 cup(s) Kale Large veins removed, cut into strips
- 2 cup(s) chicken broth
- 4 cup(s) water
- 1 cup(s) heavy cream
- Brown sausage in large soup pot.
- Remove from pan onto paper towels to absorb grease
- Saute onions in pan for a couple minutes, or until they start to brown.
- Add garlic, stirring constantly for 30-60 seconds.
- Add chicken broth, water, and potatoes.
- Cook on medium heat until potatoes are done.
- Return sausage to pot.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
This recipe is a personal recipe added by chillyjenn and has not been tested or endorsed by MyRecipes.
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Olive Garden Zuppa Toscana Recipe at a Glance
- COURSE: Soups/Stews