OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP
I got this recipe off this group i joined and I've been dying to try it out. I haven't been to olive garden in over a year, so this is as close as i can get. Honestly, I could barely tell the difference, and it was my favorite part of eating there. The soup. This is SO good, and excellent with breadsticks! I garnish it with shredded parmesan cheese and fresh ground pepper. Jan 2011- ETA I just wanted to thank everyone for the great reviews...this is still a staple in our house, glad to see so many enjoying it!!! Thanks again!!
Provided by sheri77
Categories < 60 Mins
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
- Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
- Add remaining ingredients and simmer for 5 more minutes then serve.
Nutrition Facts : Calories 258.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 62.5, Sodium 76.5, Carbohydrate 23, Fiber 2.9, Sugar 2.2, Protein 3.7
OLIVE GARDEN ZUPPA TOSCANA
You can make Olive Garden Zuppa Toscana Soup at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Soup
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FAMOUS OLIVE GARDEN ZUPPA TOSCANA
This is Recipe 38298 with the top review tweets. I was tired of looking them up and decided to just make the recipe.
Provided by Big Sis
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1116.2, Fat 67.4, SaturatedFat 25.4, Cholesterol 131.2, Sodium 2670.1, Carbohydrate 83.4, Fiber 9.9, Sugar 6.3, Protein 45.2
OLIVE GARDEN ZUPPA TOSCANA (COPYCAT)
I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others!
Provided by Captains Lady
Categories Stocks
Time 35m
Yield 12 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut potatoes into quarters, then slice each piece into quarter inch pieces.
- Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
- While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
- In the same skillet, saute bacon until crisp.
- When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
- Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!
Nutrition Facts : Calories 271.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.9, Sodium 764.4, Carbohydrate 46.6, Fiber 4.4, Sugar 10.5, Protein 14.8
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
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.
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