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Let me first begin with my apologies, when I took photos on my camera, the first pictures somehow disappeared and I can’t seem to know what happened. So bare with me and try to follow along, I do have most of the second half of them so it’s not all that bad 🙂

Zuppa Toscana, we all know is one of thee greatest soups out there. How can it not be? I mean, creamy and a hint of spicy, the kale with its remarkable texture, I can go on but I won’t. Let me just say that this soup is far more creamier than the original Olive Garden soup. I add a mixture of ingredients to help accomplish that. Shall we begin?…

 

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Ingredients for the soup:

  • 13 cups of water
  • 1 tbsp Better Than Bouillon
  • 2 tbsp salt
  • 1lb sausage
  • 5 bacon strips
  • 1 tbsp mayonnaise
  • 2 medium potatoes
  • 1 16 oz heavy whipping cream
  • 2 heaping tbsp sour cream
  • 1 15 oz bacon Alfredo
  • 1 bunch of kale

Instructions for the soup: 

  1. Bring 13 cups of water to a boil. Then add 1 tbsp better than bouillon and 2 tbsp of salt. DSC_5460
  2. Let the bouillon dissolve and throw in your diced potatoes. I like to leave my skin on. DSC_5463
  3. While your water is coming to a boil, heat a medium skillet, cut up 5 bacon strips and cook till nice and crispy. Drain the excess oils and set aside. DSC_5458
  4. In the same skillet or a new one, on medium heat, break the sausage meat into little balls and throw them into the skillet. Add 1 tbsp mayo and let them saute for about a minute. Throw in your bacon and turn the heat off. DSC_5466
  5. Add the bacon and sausage into the soup. Meanwhile, take a bowl or mixing dish and pour your heavy cream, alfredo, and sour cream into the dish and whisk together till no clumps are seen. DSC_5471
  6. Pour the heavy cream mixture into the soup and bring down the heat to a low medium. Let it come to a boil. Meanwhile, wash your kale and cut into small pieces, or as desired. DSC_5476
  7. When the soup comes to a boil, add the kale. I usually cook the kale for about 4-5 minutes. If you like the kale softer, cook a little longer. DSC_5484

And as simple as that your soup is ready to be served! It’s also amazing for reheating 🙂

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Creamy Zuppa Toscana Recipe (better than Olive Garden)

Creamy Zuppa Toscana Recipe (better than Olive Garden)

Ingredients

  • 13 cups of water
  • 1 tbsp Better Than Bouillon
  • 2 tbsp salt
  • 1lb sausage
  • 5 bacon strips
  • 1 tbsp mayonnaise
  • 2 medium potatoes
  • 1 16 oz heavy whipping cream
  • 2 heaping tbsp sour cream
  • 1 15 oz bacon Alfredo
  • 1 bunch of kale

Instructions

  1. Bring 13 cups of water to a boil. Then add 1 tbsp better than bouillon and 2 tbsp of salt.
  2. Let the bouillon dissolve and throw in your diced potatoes. I like to leave my skin on.
  3. While your water is coming to a boil, heat a medium skillet, cut up 5 bacon strips and cook till nice and crispy. Drain the excess oils and set aside.
  4. In the same skillet or a new one, on medium heat, break the sausage meat into little balls and throw them into the skillet. Add 1 tbsp mayo and let them saute for about a minute.
  5. Throw in your bacon and turn the heat off. Add the bacon and sausage into the soup. Meanwhile, take a bowl or mixing dish and pour your heavy cream, alfredo, and sour cream into the dish and whisk together till no clumps are seen.
  6. Pour the heavy cream mixture into the soup and bring down the heat to a low medium. Let it come to a boil. Meanwhile, wash your kale and cut into small pieces, or as desired.
  7. When the soup comes to a boil, add the kale. I usually cook the kale for about 4-5 minutes. If you like the kale softer, cook a little longer.

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