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Composition Olive Garden Zuppa Toscana soup remix.:

1. Take 1 lb for Italian Sausage
2. Get 1 1/2 tsp of crushed red peppers
3. Require 1 medium for sliced or diced white onion
4. Provide 1/2 lb of bacon pieces
5. Provide 1 tbsp garlic puree or minced garlic
6. Give 6 can for chicken broth
7. You need 4 cup of water
8. Get 4 of chicken bouillon cubes
9. Take 1 1/2 cup Heavy whipping cream
10. Make ready 3 lb for sliced red potatoes, skin on
11. Give 1 packages baby spinach. I prefer over kale

Olive Garden Zuppa Toscana soup remix. process:

1. In large stockpot, sauté sausage and crushed red peppers until sausage is done. Drain grease and set aside for later.
2. In same pot, cook bacon, onions and garlic over medium-low heat. About 15 minutes, or until onions are soft.
3. Add chicken broth, water & bouillon to pot. Heat until it starts to boil.
4. Add sliced potatoes and cook on a soft boil. About 15-30 minutes depending on thickness of potato slices.
5. Reduce heat, add heavy whipping cream and spinach. Stir until completely heated and spinach shrinks in size.
6. Stir in cooked sausage. Heat and serve. Delicious!

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