Olive Garden’s Zuppa Toscana


When we go to Olive Garden, Justin always gets this soup.  It’s really good.


salt and pepper to taste

3/4 c onions, diced

1 slice bacon, diced

1 1/4 t garlic cloves, minced

4 cans chicken broth

2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices

2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips

1 1/2  c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices

3/4 c heavy whipping cream

1/4 c Parmesan cheese

flour and butter to make roux.


Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done.  Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear.  Add garlic and cook 1 minute.  Make a roux with flour and butter.  Add chicken broth and potatoes.  Bring to a boil and simmer for 15 minutes.  Add kale and cooked sausage and cook for 5 minutes.  Turn off heat and add Parmesan cheese and heavy whipping cream.  Salt and pepper to taste.  Stir and serve.


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