Click for Cookbook LOGIN
"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Olive Garden Zuppa Toscana Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Olive Garden Zuppa Toscana Soup is from The Dix Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground Italian sausage
½ 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 3-4 large potatoes
¼ of a bunch of Kale (fresh vegetable section)
Directions:
Directions:
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

295W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!