How do I make olive gardens potato soup?

Olive Garden Copycat Zuppa Toscana

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

1 Cook sausage in a 300°F oven for approximately 30 minutes.
2 Drain sausages on paper towels and cut into slices.
3 Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4 Add sausage and bacon.
5 Salt and pepper to taste.
6 Simmer for another 10 minutes.
7 Turn to low heat.
8 Add kale and cream.
9 Heat through and serve.
 
Here's my own recipe and it's probably the most requested soup I make. Note: just as good making it without the sausage

Olive Garden sausage soup

1 1/2 pound premio (or other good quality sweet Italian sausage)
1 medium onion chopped fine
3-4 cloves garlic chopped fine
3 (14 ounce) cans all natural chicken broth(99% fat free preferred)
1 quart water
2-3 russett potatoes peeled and sliced
1 block of frozen chopped kale(10 ounce)
olive oil
red pepper flakes to taste
most of a 12 ounce can of evaporated milk
salt and pepper to taste

Heat a little olive oil in frying pan and add sausage, frying until meat loses its pink color. Add onion and garlic and continue cooking until meat is cooked through. Drain fat as thoroughly as possible(I like to put it in a colandar set in another large pan or pot to drain for a few minutes) Add to a large stock pot along with the broth, water, kale and potatoes. Cook on medium until potatoes are just about tender. Turn heat to low. Add salt pepper and red pepper to your own taste. Add canned milk. I usually use most of the can but not all. Heat for a few more minutes but don't let it boil after milk is added.

That's it. Enjoy!
 
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