****I know I like to steal recipes... :-)*****
Olive Garden® Zuppa Toscana
This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!
It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)
Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
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Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!
Buon appetito!
****NUTRITION INFORMATION*****
Zuppa Toscana is one of the four primary soups the Olive Garden restaurant chain offers. All Olive Garden meals come with the choice of a salad or soup, or you can order Zuppa Toscana alone or as part of the lunchtime unlimited soup and salad special. The soup, which is based in a creamy broth, features russet potatoes, cavolo greens -- which are similar to kale -- and sausage, according to Olive Garden.
Zuppa Toscana has the third highest caloric content among the four Olive Garden soup options. At 170 calories per bowl -- 8.5 percent of your recommended intake on a 2,000-calorie per day diet -- it rings in behind minestrone and pasta e fagioli, which are 100 and 130 calories respectively. The newest addition to the soup menu, chicken and gnocchi, comes in at 250 calories, according to Olive Garden.
A single bowl of Zuppa Toscana contains 960 milligrams of sodium, according to Olive Garden. According to the U.S. Food and Drug Administration, you should consume fewer than 2,400 milligrams of sodium each day, meaning that a bowl of Zuppa Toscana constitutes 40 percent of your recommended sodium intake. The sodium content of both the minestrone and the chicken and gnocchi soup is higher than that of Zuppa Toscana, at 1020 and 1180 milligrams, respectively. Pasta e fagioli contains just 680 milligrams of sodium.
A bowl of Zuppa Toscana contains 24 grams of carbohydrates, which is just 8 percent of the recommended daily intake of 300 grams. Minestrone, pasta e fagioli and chicken and Gnocchi contain 18, 17 and 29 grams of carbohydrates, respectively.
A bowl of Zuppa Toscana contains 2 grams of fiber, 8 percent of the daily recommended intake of 25 grams. Minestrone contains 3 grams; pasta e fagioli contains 6 grams and chicken and gnocchi contains 2 grams.
Like many soups, the sodium content of Zuppa Toscana is high, but it's relatively on-par with minestrone and pasta e fagioli, although their fat, calorie and carbohydrate amounts are lower. Zuppa Toscana is, in general, a wiser choice than chicken and gnocchi if you're watching your waistline. But all four soups beat out the Olive Garden salad with dressing, in terms of being lower-calorie and lower-fat diet options. A single serving of Olive Garden salad with dressing rings in at 350 calories, 26 grams of fat, 4.5 grams of saturated fat and 1930 milligrams of sodium, along with 22 grams of carbs and 3 grams of fiber
In this recipe you have used so much ingredients . . . which are good according to Nutrition Articles ...
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