SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 20.7 g
  • Cholesterol: 15.8 mg
  • Sodium: 1,186.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 14.6 g

View full nutritional breakdown of Vegetarian 'Olive Garden' Soup calories by ingredient
Report Inappropriate Recipe

Vegetarian 'Olive Garden' Soup

Submitted by: OCCGAL7

Introduction

This recipe is a great alternative to the Olive Garden Zuppa Tuscana that is served in the restaurant. I made it and can not tell the difference. This is my chicken noodle soup...it cures what als ya! This recipe is a great alternative to the Olive Garden Zuppa Tuscana that is served in the restaurant. I made it and can not tell the difference. This is my chicken noodle soup...it cures what als ya!
Number of Servings: 10

Ingredients

    *Baked Potato, with skin, 4 large (3" to 4-1/4" dia. (remove)
    Kale, 4 cup, chopped (remove)
    *Morningstar Sausage Patties, 7 serving (remove)
    *Bacon - MorningStar Veggie Bacon - 2 pc, 6 serving (remove)
    *Dried Onion Flakes, 2 tbsp (remove)
    *Garlic Powder, 4 tsp (remove)
    *crushed red pepper flakes, .5 tsp (remove)
    *Kosher Salt, 1 tsp (remove)
    Pepper, black, 1 tsp (remove)
    Olive Oil, .5 cup (remove)
    *Imagine Organic No Chicken Broth, 16 cup (remove)
    *Parsley, dried, 4 tsp (remove)
    Light Cream (coffee cream or table cream), 1 cup (remove)

Directions

The most you have to do for this recipe is cutt the ingredients up...

So lets get started...
Cube your "sausage", chop your "bacon" and your baked potatos with skin still on. You could also slice the potato like they do in the restaurant.

I have found that this is a great use for left over baked potatos when you need to use them up.

When you are done chopping, add your sausage and bacon to the oiled pot on a med/high heat. Add your seasonings (crushed red pepper flakes, salt, garlic powder, parsley, onion flakes, and pepper).

Let this mixture meld and cook for 5 minutes to let the faux meats crisp.

Once they have cooked, add your broth. You could also if you do not have the broth or do not want to spend the money. Just combine water and about 7 to 8 no chicken added bouillan cubes. NOTE: (this will add more salt)

Let this mixture come to a boil and add your washed and cleaned kale. (The easiest way to do this is fill your clean sink with cold water and let sit until washed and de-sanded, and then remove the leaves from the steams)

This is the where the waiting begins, cover and let the soup cook the kale until tender.

Once the kale is tender, turn off your soup and add your cream and stir. (You could also use Soy Milk, regular milk or low fat versions), the cream gives it the texture that you get in the restaurant.

This soup is ready to eat!
Serve with bread or without, it is up to you...

(The soup freezes well in individual servings, if you do not eat it all up)

I hope your family loves the soup as much as my own and that it becomes apart of your own recipes.

Enjoy!


Number of Servings: 10

Recipe submitted by SparkPeople user OCCGAL7.






Great Stories from around the Web


Rate This Recipe