Olive Garden Zuppa Toscana Soup (copycat)
- Number of Servings: 6
Ingredients
1lb. ground italian sausage1 1/2t. cruched red pepper1 large diced white onion4T. Bacon Pieces2t. minced garlic10c. water5 chicken bouillon cubes1c. heavy cream1lb. sliced russet potatoes1/4 bunch of kale, chopped
Saute italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pot, saute bacon, onions and garlic over low-medium heat for approx 15 minutes or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about a half hour.
Add the heavy cream and just cook until thoroughly heated
Stir in the sausage and the kale, ler all heat through and serve.
Serving Size: Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MEL8984.
In the same pot, saute bacon, onions and garlic over low-medium heat for approx 15 minutes or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about a half hour.
Add the heavy cream and just cook until thoroughly heated
Stir in the sausage and the kale, ler all heat through and serve.
Serving Size: Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MEL8984.
Nutritional Info Amount Per Serving
- Calories: 566.3
- Total Fat: 34.0 g
- Cholesterol: 111.4 mg
- Sodium: 1,434.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 6.3 g
- Protein: 22.4 g
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