Olive Garden Zuppa Toscana

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Jun 12, 2004
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My boyfriend works at a restaurant and is going to school for restaurant and hotel management (hospitality services) and he really enjoys cooking. So, we are always trying to replicate stuff we love and have had at other restaurants before. So, here is the recipe for our favorite soup from Olive Garden. Even following the recipe it isn't exactly like it though and it's a pretty simple recipe.

Olive Garden Zuppa Toscana
1 lb. 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.

We have also noticed in our soup when we've had it that there appears to be crushed red pepper in it, which isn't listed in most of the recipes I have found. We hadn't tried putting in the red pepper into our soup we made because we didn't notice the red pepper until we had gone after we'd made the soup ourselves. So, maybe the next time we make it it will taste even closer.

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