Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Olive Garden Zuppa Toscana




Source of Recipe


www


Recipe Introduction


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




List of 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 base
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


Recipe



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.