OLIVE GARDEN SAUSAGE AND KALE SOUP RECIPE RECIPES

OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - FOOD.COM

Olive Garden Zuppa Toscana Soup Recipe - Food.com image

This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! I have edited the cooking order to make the preparation time shorter.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
4 ounces bacon bits, Hormel is good

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.

Nutrition Facts : Calories 291.5, FatContent 22, SaturatedFatContent 9.6, CholesterolContent 59.5, SodiumContent 1443.9, CarbohydrateContent 10.7, FiberContent 1.1, SugarContent 1.6, ProteinContent 12.5

POTATO, SAUSAGE & KALE SOUP RECIPE: HOW TO MAKE IT

Potato, Sausage & Kale Soup Recipe: How to Make It image

I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water

Steps:

In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 504 calories, FatContent 38g fat (20g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

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