Monday, December 17, 2012

Olive Garden Zuppa Toscana Soup

 Serves: 4-6

3/4 cup onion, diced
1 slice bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut into 1/4 cubes
2 cups cavallo greens, chopped (or kale)
1 1/2 cups spicy precooked link sausage
3/4 cup heavy cream

Directions:

1.  Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
2.  Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
3.  Add remaining ingredients and simmer for 5 more minutes then serve.

You can find the original recipe here

No comments:

Post a Comment