COPYCAT OLIVE GARDEN ZUPPA TOSCANA

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COPYCAT Olive Garden Zuppa Toscana image

Make and share this COPYCAT Olive Garden Zuppa Toscana recipe from Food.com.

Provided by Mebriella

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
2 large baking potatoes, halved, sliced (I like to leave the skins on)
1 medium onion, chopped
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
4 cups chicken broth, low sodium (you can add salt but you can't take it out)
2 cups water
1 cup half-and-half
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil

Steps:

  • Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
  • Add 1 tbsp olive to a soup pot and add the onions and garlic.
  • Cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the pot with the onion mixture.
  • Bring to a boil over high heat.
  • Add the potatoes, and boil until fork tender, about 20 minutes.
  • Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
  • Heat through but do not boil.

Nutrition Facts : Calories 446, Fat 31, SaturatedFat 11.1, Cholesterol 58, Sodium 1442.6, Carbohydrate 20.9, Fiber 1.8, Sugar 3.5, Protein 20.9

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