Olive Garden Zuppa Toscana Recipe My Way

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.

Steps:

• Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
• Drain fat, if any.
• Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
• Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
• Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
• Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
• Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
• Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
• Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
• In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
• Add the chicken stock and water. Bring to a boil.
• Add potatoes and cook until soft, about 15-20 minutes.
• Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
• Add kale just before serving.
• ENJOY!

Steps:

• Remove sausage from casings if applicable. 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 for approxiamtly 15 minutes or until the onions are soft.
• Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
• Add potatoes and cook until soft, about half an hour.
• Add heavy cream and cook until thoroughly heated.
• Stir in the sausage.
• Add kale just before serving. Delicious!

Steps:

• Add sausage to a large soup pot and crumble as it cooks over medium heat.
• When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
• Sprinkle flour over mixture and stir to combine.
• Pour in the chicken broth and bring to a boil.
• Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
• Once soup is boiling, add potatoes to pot.
• Cook for 20 minutes or until potatoes are fork tender.
• Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
• Serve hot.

Steps:

• Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
• Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
• Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
• Add Chicken broth, minced garlic and water to stock pot.
• Boil for 30 minutes or until potatoes are tender.
• Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and simmer for 15 minutes.

Steps:

• In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
• Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
• Add the cream and bacon bits, and simmer for about 10 minutes.
• Notes:.
• I use 10 medium size potatoes.
• Half and Half can be substituted for the heavy cream if desired.
• Kale can be found in the produce department of most grocery stores.
• The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.