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Olive Garden Toscana Soup
Soups & Stews

01-13-07: I found an old copy-cat recipe that I had for the Olive Garden Restaurant's Suppa Toscana - we like it a lot and have made it many times now. We add more meat so it's even heartier, and this makes a slightly bigger batch than the "original" copy-cat recipe. Try it out - it's really a nice supper on a cool evening.

2 pounds hot Italian bulk sausage, pre-cooked
   (We use Byerly's or Woodend Farms Hot Italian bulk sausage; you might also try Jimmy
   Dean Hot sausage.)
1 1/4 cup onions, diced 1/8 inch
2 slices bacon, 1/4-inch diced
2 teaspoons garlic cloves, minced
1.5 quarts chicken stock
3 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
3 cups kale (or cavallo greens) cut into thin strips
   (trim stalk from kale as shown in picture)
1.5 cups heavy whipping cream
1/2 cup dry vermouth
Salt to taste

Break up ground (bulk) sausage into small pieces and arrange in a single layer on a sheet pan; bake in
300 F oven for 15 to 20 minutes or until done. Crumble finely into small chunks of meat. Place onions and bacon into 5 quart saucepan or Dutch oven; cook over medium heat until the onions are almost clear. Add minced garlic and cook for another minute.

Add chicken stock and potatoes; bring to a simmer for 15 minutes. Add baked, crumbled sausage, kale and heavy cream and then simmer for 5 more minutes. Salt to taste. Serve with warm fresh bread and a salad for a quick and satisfying lunch or supper. Makes approximately 4-6 servings

Trim stalk from Kale

Finished Toscana Soup

Dorothy & Jay Harris - Copyright 2004-2010