I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.
Provided by Knitting Granny
Categories < 60 Mins
Time 50m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
- Drain fat, if any.
- Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
- Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
- Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
- Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
- Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
- Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
- Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).
Nutrition Facts : Calories 230.2, Fat 10.6, SaturatedFat 5.8, Cholesterol 32, Sodium 290.9, Carbohydrate 25.7, Fiber 2.3, Sugar 4.2, Protein 8.8
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