Olive Garden Zuppa Toscana soup remix. - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Olive Garden Zuppa Toscana soup remix.! A quick and easy dinner that is ready in under 35 minutes!
You can cook Olive Garden Zuppa Toscana soup remix. with 11 Ingredients and 6 steps. See the following guide!
Ingredients for Olive Garden Zuppa Toscana soup remix.:
- 1 lb Italian Sausage.
- 1 1/2 tsp crushed red peppers.
- 1 medium sliced or diced white onion.
- 1/2 lb bacon pieces.
- 1 tbsp garlic puree or minced garlic.
- 6 can chicken broth.
- 4 cup water.
- 4 chicken bouillon cubes.
- 1 1/2 cup Heavy whipping cream.
- 3 lb sliced red potatoes, skin on.
- 1 packages baby spinach. I prefer over kale.
Step by step how to cook 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!.
