Tuscany Soup Like Olive Garden

"My version of Zuppa Tuscana from Olive Garden - this really satisfies my cravings!"
 
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Ready In:
2hrs
Ingredients:
10
Serves:
4-8
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ingredients

  • 1 12 cups spicy sausage links (I used 6 breakfast sausage links because it was what I had and because my family doesn't like Italia)
  • 6 slices bacon
  • 34 cup onion, diced
  • 1 12 teaspoons minced garlic
  • chicken broth (I used 3 small cans, a different recipe used bouillon cubes or crystals and water to make equivalent)
  • 2 medium potatoes, sliced up 1/4 inch and then halve the slices (use more next time for a heartier soup)
  • 12 - 1 teaspoon fennel seed (or to taste, I found this to be the secret to the distinct flavoring of the soup)
  • 2 cups kale leaves, sliced thinly (spinach can be substituted, I only used 2 large pinches of crinkly kale leaves my family isn't big o)
  • 1 cup heavy whipping cream (try fat free half and half)
  • parmesan cheese (to garnish)
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directions

  • Quarter potatoes with peelings on and then slice quarters into ¼ inch thick pieces.
  • Place potatoes in large pot and add 3 cans chicken broth and bring to a boil, reduce heat and simmer.
  • Meanwhile, cook sausage links until done. Cool, then cut in slices, then halve the slices.
  • Cut bacon in small squares and cook over medium heat until done but not crisp.
  • Cook onions in bacon drippings in a large saucepan over medium heat until the onions are almost clear.
  • Add garlic to onions and cook one minute.
  • Add onions, meats, and fennel seeds to potatoes and broth. Simmer until potatoes are soft.
  • Add kale and cream. Simmer to soften greens (approx. 4 minutes) and serve. Garnish with parmesan cheese (optional).

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