Whenever we are in a place that has an Olive Garden restaurant, I'm game to dine there.
Love their all-you-can-eat salad and warm, warm bread sticks.
Their main entrees are always delicious.
Zuppa Toscano is one of their yummy soups.
Pasta Fagioli, another of their soups, is delicious, too.
So, my daughter taught me a trick. Order a bowl with half of one and half of the other.
The waiters and waitresses never mind doing that.
Well, on a cold, rainy Sunday, I decided to make Zuppa Toscano at home.
Food.com, online, had an Olive Garden copy cat recipe.
I tried it and it turned out absolutely delectable.
Even my daughter and son-in-law thought it was just as good as the Zuppa Toscano served at the Olive Garden.
Here's the copy cat recipe, with many thanks to Food.com:
Olive Garden Copycat Zuppa Toscana
Cycle Michael's Note:
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
HAVE YOU EVER EATEN ZUPPA TOSCANO AT THE OLIVE GARDEN?