Copycat Zuppa Toscana Food

OLIVE GARDEN ZUPPA TOSCANA

Steps:

• Preheat the oven to 300 degrees F.
• Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
• If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.
• Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
• Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
• Turn the heat to low. Add kale and cream. Stir to combine.
• Add more water, if necessary for desired consistency.
• Heat thoroughly and serve.

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.

OLIVE GARDEN ZUPPA TOSCANA

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

FAMOUS OLIVE GARDEN ZUPPA TOSCANA

Steps:

• Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
• Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
• Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
• Add Chicken broth, minced garlic and water to stock pot.
• Boil for 30 minutes or until potatoes are tender.
• Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and simmer for 15 minutes.

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees.
• Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble.
• Add garlic to the onions and cook an additional 1 minute.
• Add chicken base, water and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes and serve.

KETO ZUPPA TOSCANA

Steps:

• Heat a large pot over medium heat and add the bacon. Cook the bacon until crispy, remove it to a paper towel-lined plate to cool, then chop the bacon into small pieces and set aside.
• Drain the bacon fat out of the pot, then add the Italian sausage (casings removed) and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage to a paper towel-lined plate and set aside.
• Drain the fat from the pot again and add the diced onion, diced red pepper, and garlic, along with the salt, pepper and red pepper flakes.
• Saute over medium heat until the onion and pepper are soft.
• Add the white wine and deglaze the pan, scraping up all the brown bits in the bottom of the pan.
• Once the wine evaporates, add the chicken broth and the cauliflower.
• Cover the pot and let the cauliflower cook in the broth until fork tender (this should take less than 10 minutes).
• Once the cauliflower is cooked through, turn off the heat under the pot.
• Add the sausage back into the pot, along with the heavy cream, parmesan and kale, and stir well. The kale will wilt in a minute or two, and the parmesan will melt into the creamy soup.
• Top the soup with the crispy bacon, and some additional grated parmesan when serving.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.