Toscana Soup Olive Garden Recipe
Drain sausage onto a plate or baking dish lined with paper towels set sausage aside.
Toscana soup olive garden recipe. Zuppa toscana soup a favorite italian hearty soup made with sausage potatoes and bacon in a rich flavorful cream broth. Traditionally this soup is made with lots of veggies beans potatoes olive oil spices italian bacon and tuscan bread it kind of reminds me of a minestrone. Place sausage links onto a sheet pan and bake for 25 minutes or until done.
Heat olive oil in a large non stick saucepan over medium high heat. Cut into half lengthwise then cut at an angle into 1 2 inch slices. Add onion to pot and let.
Preheat oven to 300f degrees. This copycat olive garden zuppa toscana recipe. The american version though adds italian sausage and bacon garlic and heavy cream in addition to the potatoes and kale.
Crumble sausage into 1 inch pieces and add to saucepan. Add crushed red pepper flakes salt and pepper if desired. Cook sausage stirring occasionally until cooked through.
Add the cream and bacon bits and simmer for about 10 minutes. Sauté the sausage and onion in a skillet until the sausage is brown then add it to the stockpot along with the kale. Transfer to a paper towel lined plate with a slotted spoon.
Simmer for 20 30 minutes or until kale and potatoes are tender. Add garlic and cook an additional 1 minute. Transfer to a plate to drain.