78 Ratings
  • 5 Rating Star 41
  • 4 Rating Star 23
  • 3 Rating Star 8
  • 1 Rating Star 3
  • 2 Rating Star 3

My hubby's uncle created this wonderful soup...everyone slurps it up. It is excellent served with a crunchy French bread! Word of warning: we like our food hot, you may not need as much cayenne pepper as called for in recipe.

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.

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  • Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

Nutrition Facts

448.13 calories; 13.94 g protein; 58.06 g carbohydrates; 18.44 g fat; 48.06 mg cholesterol; 356.26 mg sodium.Full Nutrition


Reviews (67)

Read All Reviews

Most helpful positive review

Angela Watts
11/29/2006
This deserves a 5. It is exactly like the Olive Garden soup that makes their soup salad and breadsticks my husband's favorite meal eating out. When I was looking for the perfect soup for the rainy week of weather we were getting I found this. It probably saved his co-workers alot of grouchiness. I used Johnsonville brats as they are his favorite. I also left half the skins on the potatoes to give it some depth and contrast. The garlic and onions were crushed and minced instead of processed to keep the cellular walls intact to preserve the flavor(over processing can break the cell membrane and chenge the flavors). Served with a crusty bread and garden salad its easier than waiting in line for 30mins at Olive Garden and just as fulfilling.
(49)

Most helpful critical review

Anonymous
12/04/2005
This was awful! I drained the grease/fat off the sausage---and it was still too greasy! Maybe it is just us but we don't want to feel the burn--heartburn that it for this pathetic soup. I will never make this again.
(9)
78 Ratings
  • 5 Rating Star 41
  • 4 Rating Star 23
  • 3 Rating Star 8
  • 1 Rating Star 3
  • 2 Rating Star 3
Angela Watts
11/29/2006
This deserves a 5. It is exactly like the Olive Garden soup that makes their soup salad and breadsticks my husband's favorite meal eating out. When I was looking for the perfect soup for the rainy week of weather we were getting I found this. It probably saved his co-workers alot of grouchiness. I used Johnsonville brats as they are his favorite. I also left half the skins on the potatoes to give it some depth and contrast. The garlic and onions were crushed and minced instead of processed to keep the cellular walls intact to preserve the flavor(over processing can break the cell membrane and chenge the flavors). Served with a crusty bread and garden salad its easier than waiting in line for 30mins at Olive Garden and just as fulfilling.
(49)
Ewa Lamb
02/04/2004
Great recipe! I used sweet Italian turkey sausage and added celery and carrots. Adding a pinch of crushed red pepper made the soup delicious and spicy. Can't wait to make it again. mmm...
(21)
Anonymous
03/29/2006
definately have to cut down on the cayenne next time I make this 2tsp was more than enough for us. I took the suggestion from another review to use chicken stock instead of water and cut the butter to 2TBS and used reduced fat milk. It was a big hit with my spicy loving guys!
(18)
Myfanwy Smolsky
10/17/2003
This is awesome with homemade bread! I didn't use any cayene because I used spicy italian sausage. I also didn't bother blending my garlic and onion I just added it crushed and chopped respectively. The second time I made this I used only 2 Tbs of butter and reduced fat evaporated milk no one noticed.
(17)
Kim Tymecki
01/22/2010
I love this recipe! This second review is just to point out that it freezes great! We ate the frozen batch last night and nobody knew it was frozen. As I said before definite keeper. I used turkey kielbassa this time peeled and run through the food processor and a little more pepper because kielbassa isn't spicy also added an extra chicken bouillon cube to the water. I always use white onion because I think the red gives it a weird colour. To make it true potato soup you have to run it through the blender or take a hand or stick blender to it. Otherwise it's just potatoes in stock.
(13)
Anonymous
12/01/2002
I'm a lover of any kind of spicy foods and also soups. This combined both for me and I thought it was great. Reminded me a lot of a soup that Olive Garden serves. I didn't add as much sausage to the recipe to cut down on fat but followed the recipe otherwise. I'm considering adding a touch of chicken soup base next time for a little extra flavor. I recommend trying this for a different soup.
(12)
NORANC
12/01/2002
This was easy and filling. I omitted the onions and used less cayenne pepper. I also cut the recipe in half and we still have tons leftover. I think next time I will use less water to make it more creamy. Overall very good and satisfying!
(10)
arcticflygirl
12/12/2006
We LOVED this recipe as it is so close to our favorite Olive Garden soup...Zuppa Toscana. To acheive the right amout of liquid for our taste I used 8 cups of chicken broth with the suggested ingredients. Since I used hot italian sausage I did not use the cayenne but had crushed red pepper flakes at the table if anyone wanted added heat. I also chopped up a small buch of kale to make it even closer to the restaurant recipe. I'm so glad i foudn this one as it is definitely a keeper for us!
(10)
Anonymous
12/04/2005
This was awful! I drained the grease/fat off the sausage---and it was still too greasy! Maybe it is just us but we don't want to feel the burn--heartburn that it for this pathetic soup. I will never make this again.
(9)