@Katiebug123 - I noticed the recipe ended abruptly & left that info out. Most other recipes I've read say to add the cream & kale at the very end, simmer for 2-4 minutes, then serve. I'll be trying this recipe this week. Good luck & hope this helps!
Olive Garden Zuppa Toscana Soup
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- 1 pound(s) italian sausage
- 1/2 pound(s) crumbled bacon
- 7 cup(s) water
- 3 cube(s) chicken bouilon
- 2 large red potatoes
- 1 med onion
- 2 cup(s) kale
- 1 cup(s) heavy whipping cream
- In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
- Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
- Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
This recipe is a personal recipe added by kenzipooch and has not been tested or endorsed by MyRecipes.
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Olive Garden Zuppa Toscana Soup Recipe at a Glance
- COURSE: Soups/Stews