Best Olive Garden Zuppa Toscana Soup

1 pound hot Italian sausage




°1/2 pound chopped bacon




°7 cups water




°3 chicken stock cubes, chicken to taste




°2 russet potatoes, peel, clean and cut into cubes




°2 cloves garlic, chopped




°1 medium chopped onion




°2 cups shredded cabbage




°1 cup heavy whipping cream




°Salt and pepper to taste




* Methods :




In a saucepan or large soup pot over medium heat, brown the sausage and cut into small pieces, frying.




In same casserole or large pot over medium heat, brown the bacon; lift and place a part. Leaving 2 tsp bacon fat in pan.

Frying the potatoes, onions and garlic in the fatty bacon on or low heat. Fry the translucent onions also the potatoes are still a little firm, but they start to soft.

Add the sausage, bacon, 7 c water, 6 3 cubes of chicken broth to the pan. Cooking over low heat to the potatoes are soft.


Leave a Comment