Author/Submitted by: Sonia Borges, guest relations for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis Star Tribune Taste Section.
Servings: 5
Categories: Pork / Soups
Ingredients:
1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1/3 cup Heavy whipping cream
Directions:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.Does anyone know the recipe for the potato soup in olive garden?
Olive Garden style Zuppa Toscana
INGREDIENTS
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
8 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
3/4 quart water
1 cup heavy whipping cream
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serveDoes anyone know the recipe for the potato soup in olive garden?
Actually, pretty much no one knows, but one person made a book about how to make famous recipes. I'm pretty sure it has that recipe in there.
zupa toscana? nope but it's the best! I want to know too.
Try looking through this free E-book, it's got 490 award winning recipes.
Normally if you ask a restaraunt they'll give you a copy of the recipie.
Zuppa Toscana Soup (olive Garden Clone) Recipe
Ingredients
* 1 lb sweet Italian sausage .
* black pepper .
* 1/2-1 tsp salt, depending on taste .
* 3 garlic cloves, minced .
* 2 tbsps olive oil .
* 2/3 c cream or half-and-half cream .
* 2 (32 oz) kitchen basics chicken stock (don't substitute with broth) or 2 quarts homemade chicken stock (don't substitute with broth) .
* 3 pieces bacon .
* 6 c water .
* 1/4 tsp ground aniseed .
* 1 bunch swiss chard or kale, cut into bite size pieces .
* 1 dash red pepper flakes .
* 3-4 large russet potatoes, peeled %26amp; sliced .
* 1 large onion white, sliced fine
Directions
* Step #1 Bring chicken stock %26amp; water to a light boil %26amp; add potatoes.
* Step #2 In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done %26amp; remove (but do not add bacon to the soup, save for a BLT or something).
* Step #3 Saut茅 the onion in the bacon rendering until almost caramelized (golden color).
* Step #4 Remove %26amp; put in boiling stock.
* Step #5 In the same skillet add olive oil %26amp; cook Italian sausage (with casings removed).
* Step #6 Add garlic with the sausage %26amp; cook this until sausage is done %26amp; the consistency of ground hamburger meat.
* Step #7 Add mixture to the stock.
* Step #8 By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
* Step #9 When they are done reduce heat %26amp; add cream %26amp; Swiss chard, salt, anise, red pepper, black pepper.
* Step #10 Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
* Enjoy the Zuppa Toscana Soup (Olive Garden Clone) recipe
I WISH!
i would live off of it :p
This potato soup with sausage is similar to the Olive Garden's famous Toscana soup.
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups escarole, chopped, or kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve
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