Olive Garden Soups may be the most famous and enjoyed soups in North America. Olive Garden’s Soup selection is vast, and each soup sports an identity all its own and Zuppa Toscana Soup is one of the all time  favorites!

The Ingredients:

3/4 cup onions, diced 1/8 inch

1 slice of bacon, 1/4-inch diced

1 1/4 teaspoon garlic cloves, minced

1 ounce chicken bouillon

1 quart water

2 medium potatoes, cut in half length-wise, then cross-cut into 1/4 inch slices

2 cups cavallo greens (kale can be substituted), cut in half, then cross-cut into 1/16 inch strips

1 1/2 cups spicy italian sausage links, cut in half length-wise, then cut at an angle into 1/2 inch slices

3/4 cup heavy whipping cream

The Process:

Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes, or until done.

Place onions and bacon into 3-4 quart saucepan and cook over medium heat until onions are almost clear.

Add garlic and cook an additional 1 minute.

Add chicken bouillon, water, and potatoes. Bring to a quick boil, then reduce heat (back to medium) and simmer for 15 minutes.

Add remaining ingredients. Simmer for 5 more minutes, or until potatoes are cooked through.

Ladel into soup bowls and enjoy!

Olive Garden San Remo Seafood Dip – The Ingredients:

• 6 oz. can crab meat (drain, but save the liquid)
• 6 oz. can baby shrimp (drain, but save the liquid)
• 2 oz. room temp. cream cheese, cubed
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• ¼ tsp table salt
• 1/8 tsp crushed garlic
• 1 tsp prepared horseradish
• 1/3 cup grated asiago cheese
• 2 tbsp grated parmesan cheese
• ½ to ¾ cup half & half
• 1½ cups prepared Barilla marinara sauce (remove excess liquid)
• ¼ cup fresh, finely shredded parmesan (to be used as a topping)

Olive Garden San Remo Seafood Dip –

1. Preheat oven to 325 degrees F.
2. In a 2-quart saucepan over med-low heat, add olive oil.
3. When oil is nice and hot, slowly stir in flour.
4. Incorporate juices from clams and shrimp, stirring well.
5. Add cubed cream cheese, salt, horseradish, and crushed garlic. Stir until smooth.
6. Add asiago and parmesan cheeses (not the finely shredded parm) – Stir until smooth.
7. When the cheeses are melted and the sauce is smooth, incorporate crab and shrimp. Blend well.
8. Simmer until thoroughly heated.
9. While the seafood sauce is simmering, add half & half – a little at a time – until the sauce begins to resemble warm pudding.
10. Let sauce simmer for 12-15 minutes, stirring frequently. Do NOT let scorch!
11. Spray some Pam into the bottom of a 9” baking dish.
12. Pour marinara sauce into the bottom of baking dish.
13. Gently spoon seafood sauce on top of marinara.
14. Sprinkle your freshly shredded parmesan over the top.
15. Bake at 325 degrees for 11-16 minutes. Dip should be hot and bubbling, but not browning.
16. Enjoy with your favorite bread or tortilla chips!

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