TUSCAN SOUP A LA OLIVE GARDEN
If you have enjoyed the "ZUPPA TOSCANA" at the Olive Garden, then you will love this Copy Cat recipe. If you have not had it, then you need to try it. :-)
Provided by Koechin Chef
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In some olive oil sauté the onion and garlic until transparent.
- Add water and chicken base or 2 quarts chicken broth.
- Add the potatoes (I like to use frozen hash browns that I always have on hand).
- Add the seasonings.
- Bring to boil. Cover with lid and simmer.
- Brown the sausage, breaking up into small pieces, and drain in a stainer.
- Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
- Add the sausage and kale to your saucepan and cook until potatoes are tender.
- Add the can of evaporated milk and heat through.
- Check to see if you want to add any salt.
- Serve with freshly grated Parmesan cheese. Enjoy.:-).
Nutrition Facts : Calories 151.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.8, Sodium 110.5, Carbohydrate 28.7, Fiber 3.9, Sugar 1.6, Protein 6.1
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