Olive Garden Italian Sausage Soup Recipes

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OLIVE GARDEN ITALIAN SAUSAGE SOUP



Olive Garden Italian Sausage Soup image

I am always looking for great soup recipes to prepare in the winter months. This one is from the Olive Garden site, and I want to preserve it to make later.

Provided by Cook4_6

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree
1/2 lb frozen chopped spinach
6 cups beef broth
1/4 teaspoon black pepper, ground
pecorino romano cheese, for garnish

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.

Nutrition Facts : Calories 378.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 35.2, Sodium 1551.6, Carbohydrate 42.7, Fiber 3.1, Sugar 0.5, Protein 26.6

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

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.

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