Total Time
40mins
Prep 10 mins
Cook 30 mins

Good comfort food.

Ingredients Nutrition

  • 1 12 cups spicy sausage links (12)
  • 2 medium potatoes, cut in half lengthwise and then cut into 1/4 inch slices
  • 34 cup onion, diced
  • 6 slices bacon
  • 1 12 teaspoons minced garlic
  • 2 cups kale leaves, cut in half then sliced
  • 2 tablespoons chicken base
  • 1 quart water
  • 13 cup heavy whipping cream

Directions

  1. Preheat oven to 300 degrees.
  2. Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
  3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
  4. Remove bacon and crumble.
  5. Add garlic to the onions and cook an additional 1 minute.
  6. Add chicken base, water and potatoes, simmer 15 minutes.
  7. Add crumbled bacon, sausage, kale and cream.
  8. Simmer 4 minutes and serve.
Most Helpful

First of all this doesn't taste like the soup at OG. Something is missing. Secondly, I realize this recipe doesn't claim to be like that of the OG, but since I had to add almost a pint of water to this because it was incredibly salty, I am rating it lower (sorry). I couldn't believe how salty it was. There are several of these recipes for zuppa toscana here on recipezaar and this one isn't going to make the cut for me. A decent attempt, but I eat at the OG frequently and this one isn't it, I am actually quite surprised that so many people thought it tasted just like the soup at OG. My search continues!

Ditterbug March 19, 2009

Fabulous soup! I made this for part of our New Years lunch and everyone loved it. I made it the night before and just reheated it the next day. Instead of kale I substituted collard greens (because it is New Years day and we are Southerners). Thanks for the great recipe. We'll be making this again soon!

Flavors January 01, 2009

I made this soup the other day because I was craving the Olive Garden one and this definitly satisfied that craving. This is great and something I will make over and over again.

847717 May 26, 2008