The Zuppa Toscana is the only thing we ever go to the OG for. So now we can leave the bad service & food behind us, and just make this at home! 1 lb ground Italian sausage 1½ tsp crushed red peppers 1 large diced white onion 4 tbsp bacon pieces 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon 1 cup heavy cream 1 lb sliced russet potatoes, or about 3 large potatoes ¼ of a bunch of kale Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving.
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This dish was inspired and created at Olive Garden's Culinary Institute of Tuscany in Italy. Chef Paolo Lafata will show you how to prepare this flavorful chicken entrée featuring a golden potato-parmesan crust and paired with linguine pasta and a creamy garlic-butter sauce. It's a perfect way to add some zest to your family's chicken blues. Print the complete recipe at: olivegarden.com/recipes/demonstrations
Olive Garden Copycat Recipes Olive Garden specializes in Italian pasta dishes. ... Try some of these Olive Garden copycat recipes for yourself and feel just like an Italian chef. ...
Olive Garden Zuppa Toscana: Tuscan Soup Recipe made at the restaurant Zuppa Toscana is your online resource for Italian recipes from Tuscany! ... Olive Garden® Zuppa Toscana. This is a much requested recipe on the site given its name! ...
