Olive Garden Zuppa Tuscana

 From: Chasity Tucker

Ingredients
1lb of ground Italian sausage
1 1/2 t crushed red peppers
1 large yellow onion
4 T bacon pieces
2 t garlic puree
10 C of water
5 cubes of chicken bouillon
1 C of Heavy Cream
1lb of Russet potatoes or 3 large potatoes
1/4 of bunch of Kale

Steps
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour
5. add heavy cream and cook until throughly heated.
6. Stir in the sausage
7. Add Kale just before serving.

Olive Garden Chicken and Gnocchi Soup

From: Lindsey Williams

1 C  chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 C carrots, finely shredded
1 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin olive oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
 
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Broccoli and Cheddar Quiche

1 C each, sliced mushrooms, onions, broccoli
5 eggs
1/3 C miracle whip or mayo
1/3 C milk
1 C shredded cheddar cheese
1 pie crust (9 inch)

PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.

NOTE: I use anything I have in the quiche...spinach, bacon etc. Just add your fave combination!