Zuppa Toscana Recipe

We’re having a soup and salad theme night for our fellowship meal on Sunday after our evening worship.  I was not going to be able to prepare it Saturday when I normally cook for church.  Instead, I made is ahead and put it in the freezer.  Then, I can thaw it and heat it up in the Crockpot.

I love this soup at Olive Garden along with a few others but thought this would be something different than other choices that may show up.  I had to sample it before freezing it to make sure it turned out good.  Let me tell you that it was absolutely delicious!!!  I’m looking forward to having more on Sunday :)

Olive Garden® Zuppa Toscana

 

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 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
• ¼ of a bunch of Kale

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 over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve. Delicious!

Makes: 6-8 servings