OLIVE GARDEN ZUPPA TOSCANA
Make and share this Olive Garden Zuppa Toscana recipe from Food.com.
Provided by Leslie O
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 314.6, Fat 17.5, SaturatedFat 8.6, Cholesterol 47.1, Sodium 222.6, Carbohydrate 34.4, Fiber 4.7, Sugar 2.9, Protein 7.3
OLIVE GARDEN ZUPPA TOSCANA SOUP
This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***
Provided by Karen Anne Newton RN
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
- Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
- Add the cream and bacon bits, and simmer for about 10 minutes.
- Notes:.
- I use 10 medium size potatoes.
- Half and Half can be substituted for the heavy cream if desired.
- Kale can be found in the produce department of most grocery stores.
- The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.
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.
OLIVE GARDEN EXACT MATCH, ZUPPA TOSCANA
Make and share this Olive Garden Exact Match, Zuppa Toscana recipe from Food.com.
Provided by scubachef
Categories Stew
Time 42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
- meanwhile bake the sausage at 350 for 30 minutes.
- when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
- it's alright if the water starts to boil before you add the sausage.
Nutrition Facts : Calories 499.4, Fat 39.4, SaturatedFat 17.2, Cholesterol 103.5, Sodium 1140.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.6, Protein 16.5
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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ZUPPA TOSCANA – OLIVE GARDEN COPYCAT (VIDEO)
From natashaskitchen.com
Category SoupCalories 458 per serving
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
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