Friday, September 12, 2008

Olive Garden Style Zuppa Toscana Wedding Soup

This great olive garden soup recipe is hearty and goes well with breadsticks. A great stand-alone meal for those with bigger bowls! Try this great recipe...!

  • 1/4 teaspoon crushed red pepper use only if a spicier flavor is desired
  • 230 ounces chicken broth (4 Large 49.5 oz cans and a 32 ounce box)
  • 1/2 pound Owens Italian Sausage crumbled
  • 2 each large baking potatoes scrubbed, peeled in stripes, and cubed
  • 6 each bacon slices
  • 1/2 cup heavy whipping cream
  • 1 each white onion diced
  • 1 bunch kale lightly chopped and packed, can substitute with escarole
  • 2 teaspoons minced garlic


Scrub potatoes and use peeler to peel off skin in stripes; Peel and dice onions; Open cans of Broth; Peel Kale leaves from the stalk and lightly chop, discarding the stalks.
In pan, saute Italian sausage until slightly browned. Add crushed red pepper ONLY if a spicier flavor is desired. Drain excess fat and place in bowl. Refrigerate while preparing other ingredients.In same pan, saute bacon. Remove and crumble; set aside. Save 1 tablespoon of grease and use it to saute the onions, and garlic for approximately 15 minutes or until onions are soft and clear.In pot, add broth and onion mixture; cook through until boiling on medium high heat.Add potatoes and kale, cover, and cook on Medium High until soft..about 30 minutes.
Add cream, crumbled bacon, sausage; simmer 4 minutes and the olive garden soup recipe is ready to serve....hmmm...mama mia...amazing taste..enjoy !

Olive Garden Pasta Roma Soup

Great olive garden soup recipe to try.......nice !

  • 2 cn Garbanzo beans; drained --
  • 1 1/2 c Canned tomatoes, drained --
  • 16 Oz Diced
  • 6 sl Bacon; cooked and drained --
  • 1 qt Chicken broth Chopped
  • 1/2 ts Black pepper
  • 1/3 c Olive oil
  • 1/8 ts Ground rosemary
  • 3/4 c Onions -- diced
  • 2 tb Fresh parsley -- chopped
  • 1 c Celery -- diced
  • 1/2 c Minature pasta dry bowties
  • 1/4 ts Garlic -- minced Cooked
  • 1 c Carrots -- julienned
Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic
and saute for 5 minutes on medium heat. Add remaining ingredientss except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately....hmmm...mama mia...nice soup..Enjoy it !