We've Got Olive Garden at Home (Souptober Final Episode!) INCLUDING Olive Garden Breadsticks!
Zuppa Toscana:
1 lb. Hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
Freshly ground black pepper
6 cups water & 2 tablespoons chicken bouillon
4 large potatoes, diced
1 bunch curly kale, leaves stripped and chopped
1 cup of half and half
1/4 freshly grated Parmesan, for serving
In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
Add garlic and onion and let cook until golden, 5 minutes more. Season with pepper. Add water, chicken bouillon, and potatoes. Bring to a boil and cover and simmer until the potatoes are tender, 20 to 25 minutes.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in half and half.
Garnish with Parm and serve.
Olive Garden Breadsticks:
1 cup plus 1 tablespoon warm water (slightly warm, 105 to 115 degrees F)
2 tablespoons granulated sugar
3/4 teaspoon active rise yeast
16 ounces all purpose flour (3 cups / 450 grams)
1 1/2 teaspoons salt
1/4 cup butter, softened
Topping:
Melted butter
1:1 mixture of seasoned salt & garlic powder
1. Dissolve the sugar and yeast in water in a small bowl or measuring cup and let mixture sit for 5 minutes or until it becomes foamy on
top. (If it does not foam your yeast is not good)
2. Combine flour and salt in a large bowl. Use a mixing spoon to combine the butter with the flour then use your hands to work in the butter. When the yeast mixture is foamy pour it into the flour mix to combine. Then knead dough by hand on a countertop for 10 minutes. Place the dough in a covered container and let it sit for 1 to 1 1/2 hours until it doubles in size.
3. When the dough has doubled, divide the dough into 12 pieces and and roll the dough between your hands or on a countertop to form
sticks that are 7 inches long. Place the dough on parchment paper-lined baking sheets and cover for 1 to 1 1/2 hours or until the dough
doubles in size once again. Or set it in your oven with a pan of hot water and let them steam for 30 to 45 minutes to proof quickly.
4. Bake breadsticks for 12 minutes at 400 degrees or until golden brown. When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.
Makes 12 to 13 breadsticks.
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Zuppa Toscana:
1 lb. Hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
Freshly ground black pepper
6 cups water & 2 tablespoons chicken bouillon
4 large potatoes, diced
1 bunch curly kale, leaves stripped and chopped
1 cup of half and half
1/4 freshly grated Parmesan, for serving
In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
Add garlic and onion and let cook until golden, 5 minutes more. Season with pepper. Add water, chicken bouillon, and potatoes. Bring to a boil and cover and simmer until the potatoes are tender, 20 to 25 minutes.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in half and half.
Garnish with Parm and serve.
Olive Garden Breadsticks:
1 cup plus 1 tablespoon warm water (slightly warm, 105 to 115 degrees F)
2 tablespoons granulated sugar
3/4 teaspoon active rise yeast
16 ounces all purpose flour (3 cups / 450 grams)
1 1/2 teaspoons salt
1/4 cup butter, softened
Topping:
Melted butter
1:1 mixture of seasoned salt & garlic powder
1. Dissolve the sugar and yeast in water in a small bowl or measuring cup and let mixture sit for 5 minutes or until it becomes foamy on
top. (If it does not foam your yeast is not good)
2. Combine flour and salt in a large bowl. Use a mixing spoon to combine the butter with the flour then use your hands to work in the butter. When the yeast mixture is foamy pour it into the flour mix to combine. Then knead dough by hand on a countertop for 10 minutes. Place the dough in a covered container and let it sit for 1 to 1 1/2 hours until it doubles in size.
3. When the dough has doubled, divide the dough into 12 pieces and and roll the dough between your hands or on a countertop to form
sticks that are 7 inches long. Place the dough on parchment paper-lined baking sheets and cover for 1 to 1 1/2 hours or until the dough
doubles in size once again. Or set it in your oven with a pan of hot water and let them steam for 30 to 45 minutes to proof quickly.
4. Bake breadsticks for 12 minutes at 400 degrees or until golden brown. When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.
Makes 12 to 13 breadsticks.
Follow me on my other socials!
Tiktok: https://www.tiktok.com/@dollartreedinners
Facebook: https://www.facebook.com/therealdollartreedinners
Instagram: https://www.instagram.com/dtdinners
Send me mail! PO Box 355 Jersey VA 22481
Buy me a coffee! https://www.buymeacoffee.com/dollartreedinners
 INCLUDING Olive Garden Breadsticks!')){kind=link}
You should make some kale chips. Great snack.
I'm definitely going to try to make the soup and the breadsticks. I will double the batch for the breadsticks because I will put half of them in the freezer.
This is my first time watching your channel. I gave you a thumbs up and I subscribed. I love this recipe and definitely will try it. I love that you are very articulate and very intelligent.
Kale chips are delish. Tear into chunks, toss in olive oil and salt, roast at 400 for 20 min or until crisp
Kale chips!
We still have chili cheese burritos at Taco Bell in my area, I’m very grateful it’s my go-to order and I’d be devastated if it were gone lol
More 👏🏻 soups 👏🏻
Isn't 3 cups 24 oz?
Instead of kale. I sub bacon. Okay. I sub bacon for everything.
I love soup !
This soup is a staple in our house. Sometimes i make it with cauliflower instead of potatoes.
I make a frittata for breakfast occasionally. I use kale and any peppers, mushrooms or any other veggie I have left that needs to be used. Plus lots of cheese. My husband loves it.
I love soup, I even eat it for breakfast. I like all 10 soups and hope to make them all soon.
I am a big fan of kale! I've made kale chips by crisping it in the oven and sprinkling salt on top. It's great stirfryed as a side with some garlic or in eggs. Also love a good kale salad with apples and sweeter vinaigrette!
Olive Garden breadsticks aren’t free. The cost is included in the price of rest of the food sold.
Hey, I didn’t see you put Parmesan on your beautiful Toscana soup
I printed off a copy of this recipe and have yet to use it! It very well may be a copycat version of Olive Gardens soup! After watching this, I am going to give it a go! I have to say that I am not a huge fan of kale. I much prefer spinach! but as always you go above and beyond! thanks for sharing! xoxo
kale is good in smoothies also eaten raw as in salads it must be finely chopped, it is very rough otherwise .