Our family enjoys Olive Garden but every time we try to go it’s almost always an hour wait. That is much too long with a baby! Luckily I found a copycat recipe for their Zuppa Toscana soup years ago and it can be made in the time it would take us to simply sit down at the restaurant.
I have altered it for our taste and I think it’s pretty darn close. The original recipe called for the addition of kale which I always pick around at the restaurant so we leave that out but feel free to add it! It’s still a bit chilly and windy here in Fargo so it was the perfect lunch today!
This is a thin soup but it is hearty and filling. Soak up the last of the soup with some delicious french bread! Yum!
Zuppa Toscana Soup
3 ¼ cup chicken broth or stock
2/3 cup heavy cream
1 large russet potato
2 garlic cloves
2-3 Tbsp. onion, finely chopped
½ lb. spicy sausage
¼ tsp. salt
¼ tsp. crushed red pepper
1. Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease.
2. Combine the broth/stock and cream in a saucepan over medium heat.
3. Add sausage.
4. Scrub the potatoes then slice ¼ inch thick then quarter and add to the soup.
5. Add the salt and crushed red pepper and let the soup simmer for an hour. Stir occasionally.
Everyday Sisters Sharing Sunday