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ZUPPA TOSCANA – OLIVE GARDEN COPY CAT RECIPE

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Ingredients

  • 1 lb ground Italian sausage
  •  tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces I bought the REAL bacon pieces in the salad section, worked great and not as much grease
  • 2 tsp garlic puree
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 1 cup heavy cream
  • 1 lb sliced Russet potatoes or about 3 large potatoes (sliced with skins left on)
  • ¼ of a bunch of kale chopped I used my kitchen shears

Instructions

  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  • In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
  • Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
  • Add potatoes and cook until soft, about half an hour.
  • Add heavy cream and cook until thoroughly heated.
  • Stir in the sausage.
  • Add kale just before serving.

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