This recipe is budget friendly, incredibly easy to prepare, and tastes a million times better than the original!
I absolutely loved going to the Olive Garden as a kid. You see, my mom made Korean food every night of the week, and as thankul as I was, I was still incredible edgy to skip Korean rice & soup about a huge plate of Fettuccine Alfredo from kids’ menu. Not to mention the warm breadsticks that I’ll obviously fill up on before the main course comes out.
Another favorite of mine from Olive Garden was their soup, especially the zuppa of Tuscany. I didn’t really know what was inside of it, but all I could remember was devouring it nonstop, shedding that creamy goodness as if it were water.
* Ingredients :
° 1 pound hot Italian sausage
° 1/2 pound of minced bacon
° 7 cups of water
° 3 cubes chicken broth with chicken flavor
° 2 large russet potatoes, peeled, clean and cut into cubes
° 2 cloves minced garlic
° 1 medium onion chopped
° 2 cups shredded cabbage
° 1 cup heavy whipping cream
° Salt and pepper to taste
* Directions :
In a Dutch oven or large soup pot over medium heat, brown sausage, cut into small pieces while frying; Strain and set aside.
In same Dutch oven or large soup pot over medium heat, brown bacon; Lift and set aside. Let 2 tablespoon of bacon fat in skillet.
Fry the potatoes, onions, and garlic in the bacon fat over medium or low to medium heat. Fry the onions until translucent and the potatoes are still a bit firm, but they are starting to soften.
Add the sausage, bacon, 7 cups of water, and 3 cubes of chicken broth to the saucepan. Cook over low heat until potatoes are soft.