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The ingredients needed to make Olive Garden Zuppa Toscana soup remix.:
- Use 1 lb of Italian Sausage.
- Take 1 1/2 tsp of crushed red peppers.
- Prepare 1 medium of sliced or diced white onion.
- Provide 1/2 lb of bacon pieces.
- Prepare 1 tbsp of garlic puree or minced garlic.
- Take 6 can of chicken broth.
- Prepare 4 cup of water.
- Get 4 of chicken bouillon cubes.
- Use 1 1/2 cup of Heavy whipping cream.
- You need 3 lb of sliced red potatoes, skin on.
- Get 1 packages of baby spinach. I prefer over kale.
Steps to make Olive Garden Zuppa Toscana soup remix.:
- In large stockpot, sauté sausage and crushed red peppers until sausage is done. Drain grease and set aside for later..
- In same pot, cook bacon, onions and garlic over medium-low heat. About 15 minutes, or until onions are soft..
- Add chicken broth, water & bouillon to pot. Heat until it starts to boil..
- Add sliced potatoes and cook on a soft boil. About 15-30 minutes depending on thickness of potato slices..
- Reduce heat, add heavy whipping cream and spinach. Stir until completely heated and spinach shrinks in size..
- Stir in cooked sausage. Heat and serve. Delicious!.
And it's even more of a favorite now that I know I can make it in the Instant Pot. I love Zuppa Toscana at OG. And this is a real winner. I had to use up some mild Italian sausages but added red pepper flakes. The soup at The Olive Garden is not thick.
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