Best Olive Garden Zuppa Toscana Soup

°1 pound hot Italian sausage

°1/2 pound chopped bacon

°7 cups water

°3 chicken stock cubes, chicken to taste

°2 russet potatoes, peel, clean and cut into cubes

°2 cloves garlic, chopped

°1 medium chopped onion

°2 cups shredded cabbage

°1 cup heavy whipping cream

°Salt and pepper to taste

  • Methods :

In a saucepan or large soup pot over medium heat, brown the sausage and cut into small pieces, frying.

In same casserole or large pot over medium heat, brown the bacon; lift and place a part. Leaving 2 tsp bacon fat in pan.

Frying the potatoes, onions and garlic in the fatty bacon on or low heat. Fry the translucent onions also the potatoes are still a little firm, but they start to soft.

Add the sausage, bacon, 7 c water, 6 3 cubes of chicken broth to the pan. Cooking over low heat to the potatoes are soft.


Leave a Reply

Your email address will not be published. Required fields are marked *