Zuppa Toscana (Olive Garden 2)
Here is another recipe which imitates the Olive Garden soup. This is from MareCat. I have not yet tried it, if you do, let me know how it turns out.
Or try the original Olive Garden Zuppa Toscana recipe.
- 1 pound Italian sausage
- 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
- 2 cloves garlic minced
- 2 cups kale or swiss chard, chopped
- 2 cans chicken broth
- 1 qt. water
- 1 cup heavy whipping cream
- Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices.
- Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.
- Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.
- Turn to low heat, add kale and cream. Heat through and serve.
Tried it - loved it!!!
Decided to try this recipe of the 3 you have listed. I followed it to the letter EXCEPT.....my sausage didn't taste real spicy so I added a "little" cayenne pepper.
DELICIOUS ! ! You had asked for feedback, so wanted to let you know my thoughts!!
Will be sharing this recipe with lots of friends!
-- Bea Stephenson, Waterford, MI
Thanks for the recipe. I tried your Olive Garden 2 (the Zuppa Toscana). Came out REALLY well. Only change is that I added more water and less cream.
I am a horrible cook. I have the hardest time at church potlucks! This is the 5th year I have attended the annual Soup Supper and was not looking forward to trying to make another soup. I was opting for a bag of rolls when I found this recipe and decided I would try it. It was a hit and even placed first with our taste-testing judges. My husband was suprised!
I am glad I have found your site and will look around for other easy to make/tasty recipes. I have also recommended it to everyone who enjoyed my soup and wanted the recipe.
Thanks for posting this recipe!
-- Laura, Rochester, WA