Recipe by Knitting Granny
I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.
Top Review by Margie99
I liked this a lot. I wasn't going for an exact replica of the Olive Garden soup so I'm not sure how close it is. I just wanted some good soup and I got that. I made a couple of changes. I used kale instead of bok choy, evaporated milk and regular milk for the half and half. I added an onion with the garlic and used breakfast sausage. Lots of changes but really good soup. We will make agaig, yum.
- 1 (12 ounce) packagejimmy dean low-fat sausage or 1 (12 ounce) package sausage, of your choice
- 3 garlic cloves, peeled pressed and chopped
- 2 quarts chicken stock
- 1 quart half-and-half cream (you can use part milk if you want)
- 6 medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
- 1 teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
- 1 small bok choy, washed and sliced cross-wise (stems and leaves)
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
- Drain fat, if any.
- Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
- Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
- Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
- Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
- Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
- Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
- Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).