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Logan's Zuppa Toscana (Olive Garden 3)
Another recipe based on the Olive Garden soup. This was created by Toni for her friend Logan, thus the name. I have not tried it, if you do, let me know how it turns out.
Or try the original Olive Garden Zuppa Toscana recipe.
INGREDIENTS
- 1 mild Italian sausage
- 1 medium onion, chopped
- 3 slices of bacon, trimmed of excess fat and cut into 1/2" pieces (about 2 tbls.)
- 6 cups chicken stock (homemade or low-sodium canned)
- 8 cups unpeeled potatoes, cut in approx. 3/4" dice
- 1/2 tsp. fennel seed
- 1/2 cup kale, coarsely chopped and packed, or 1 cup loose
- Remove sausage from casing and brown in a large pot, breaking up large pieces as it cooks. When the sausage is thoroughly cooked and slightly brown, remove it from the pot and drain off all the fat.
- Add the onion and bacon to the same pot. Stir and cook until the bacon begins to brown and the onions soften. (It won't hurt if they brown a little too!).
- Add the chicken stock and potatoes. Cook until the potatoes are very done.
- Take about 2-3 cups of potatoes and stock from the pot and puree in a blender. Add back to the pot along with the sausage, fennel seed and kale and simmer about 5-10 minutes.
- Salt to taste. Let it sit a few minutes before serving. Garnish with some grated Romano on top.
Buon appetito!
Reviews
I tried this version of the Olive Garden soup in addition to the Olive Garden 2 recipe on your site!
We all loved it too! There were 4 of us trying it. Once again, the only thing I added was just a pinch of cayenne pepper (because we enjoy seasonings). We used the same Italian bulk sausage as we did in the other recipe. I also added just a little sliced colby-jack cheese at the end of cooking this recipe because it called for parmesan and thought if I added while cooking would help make it more thick.
Don't know if it made any difference in taste or not----but we all enjoyed it. So A+ for this one too!
-- Bea Stephenson, Waterford, MI