The Zuppa Toscana Soup Recipe is a favorite at your local Olive Garden restaurant. Thanks to this recipe, you can now enjoy it at home!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 People
- 1 lb Medium Italian Sausage
- 1 large Yellow Onion
- 1 Garlic Head
- 1 cup Heavy Whipping Cream
- 1/4 bn Fresh Kale
- 3 qt Water
- 2 tbsp Beef Better Than Bullion
- 3 large Young Potatoes
- Olive oil
Pour water into a pot, season water with Beef Better Than Bullion and bring it to a boil. Clean potatoes, slice them into medium size pieces and set a side.
Dice onions into tiny pieces. Add diced onions to a saucepan, press garlic into cooking onions and saute mixture until onions are tender. Add cooked ingredients into boiling water.
Heat olive oil in a large saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate lined with paper towels, set sausage aside.
Add whipping cream into water and bring it to a boil. Add potatoes and sausage into the cooking ingredients, cook until potatoes are tender. Then add in chopped kale, cover pot with a lid and turn off the heat.
Serve with parmesan cheese.
Calories: 351kcal | Carbohydrates: 12g | Protein: 10g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 466mg | Potassium: 515mg | Fiber: 2g | Vitamin A: 435IU | Vitamin C: 11.6mg | Calcium: 67mg | Iron: 3.3mg