Whew, the last two days have been busy. Yesterday we had parent teacher conferences, one basketball practice, three basketball games, and a science fair project to finish. So far today we’ve had Dads and Doughnuts at the school, the science fair, house cleaning from top to bottom and 8 loads of laundry. In the middle of all that I am refinishing a table for our entryway. Yikes! I am really looking forward to a somewhat slower weekend!
If your life resembles mine, (and if it does- know that I feel your pain), this is a great recipe for you. Olive Garden Zuppa Toscana Soup. It is really fast to put together. Perfect for those crazy, running around like a chicken with your head cut off nights.
I tasted this soup at a church potluck recipe and I was hooked from the first bite! Lucky for me they were handing out recipes. As I was eating it I was thinking that it tasted just like a soup you would eat at a yummy Italian restaurant.
When I came home and researched it, I found out that it is a copycat recipe from Olive Garden. I’ve never had this soup there, so I can’t personally vouch for its authenticity. But I can tell you that it is darn good! I was a little worried that my kids wouldn’t like it, but they all did. Even asked for seconds. That is a winner in my book!!
Olive Garden Zuppa Toscana Soup
- 1# pork sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 slices bacon (optional)—I didn’t add it
- 6 cups chicken broth (I used homemade broth and chicken bouillon with water)
- 4 potatoes, peeled and sliced
- 2 cups chopped kale
- 1 Tbsp. Italian seasoning
- 1 cup cream
- pepper to taste
- In a large skillet, brown sausage with onion over medium heat. Add garlic the last couple of minutes. Drain if needed.
- In a large soup pot, cook potatoes and kale in broth till tender.
- Add sausage, Italian seasoning, and cream and heat through. Add pepper to taste
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 765mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 6g
-I didn’t use the bacon and thought it was fine without it. The original recipe called for 1 1/2 cups cream, but I only had one, so that’s all I used.
-If you use chicken bouillon instead of the broth, use 2 Tbsp for the 6 cups of water. I recommend using only 1 Tbsp bouillon and 3 cups water and the other 3 cups either homemade or canned broth. If you use all bouillon/water, the soup is quite salty.
-Make sure you chop the kale into small pieces.
-If you have small children, it is easier for them to eat if you cut the slices of potato into halves or fourths.
-This soup is thin, like broth. If you want it thicker, you could whisk some flour into the cream before you add it.