Olive Garden Italian Sausage Soup Recipes

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

OLIVE GARDEN ITALIAN SAUSAGE SOUP

Steps:

• Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
• Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
• Cook 12-15 minutes or until rice is tender.
• Stir in the chopped spinach and let simmer for a few minutes.
• Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.