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 INGLESE
This is a copycat recipe of Olive Garden's Zuppa Inglese which is not a soup but a dessert. The directions may seem daunting but this wonderful recipe is worth the effort. Just take it in steps.
Provided by Member 610488
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 30
Steps:
- Make Cremes and chill.
- Vanilla Creme - Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minute
- Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill.
- Chocolate Creme - Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.
- Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill.
- Whipped Creme - Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream until blended.
- Sponge Cake - Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.
- Pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325F for 30 to 35 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled.
- Assemble - Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla creme. Place the second layer of cake crust side down and sprinkle with Lemoncello. Spread half the chocolate creme. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla creme. Cover the sides of the cake with the remaining chocolate creme. Decorate the top and bottom edges with the whipped creme using a pastry bag and tip. Sprinkle the top of the cake with grated unsweetened chocolate. Store dessert in the refrigerator until ready to serve.
Nutrition Facts : Calories 480.6, Fat 22.3, SaturatedFat 12.7, Cholesterol 227.9, Sodium 263, Carbohydrate 57.5, Fiber 0.4, Sugar 40.6, Protein 10.2
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.
ZUPPA INGLESE
Make and share this Zuppa Inglese recipe from Food.com.
Provided by Dee514
Categories Dessert
Time 2h
Yield 1 ten inch cake, 8-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat egg yolks and sugar until lemon colored.
- Add flour a little at a time, mixing well.
- Add vanilla and lemon rind, mix well.
- In a large bowl, beat egg whites until stiff but not dry.
- Fold egg whites into cake mixture.
- Pour cake batter into prepared pan.
- Bake at 375°F for about 40 minutes.
- Cake should be a golden brown and spring back when lightly touched.
- Remove cake from oven, turn cake onto a rack to cool.
- ----Pasticciera Cream----.
- In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
- In a second sauce pan, scald milk.
- Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
- Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Remove from heat, add butter and mix well.
- Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
- ---Fora Chocolate Pasticciera Cream---.
- Follow above recipe for pasticciera cream, omitting lemon rind.
- Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
- Cool as in above directions.
- ----ZuppaInglese-----.
- Cut sponge cake into half inch slices.
- Sprinkle half the slices with rum, and the other half with creme de cacao.
- Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
- Place 2 layers of the rum soaked cake slices on top of the cream.
- Pour remaining pasticcera cream over the cake slices.
- Sprinkle the candied fruit over the cream layer.
- Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
- In a medium sized bowl, beat egg whites until stiff.
- Add sugar to beaten whites, and beat again (to dissolve sugar).
- Pile the beaten egg whites on top of the cake.
- Bake in a slow (300°F) oven for 20 minutes.
- Cool before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 453.4, Fat 8, SaturatedFat 3.8, Cholesterol 201.2, Sodium 103.8, Carbohydrate 74.7, Fiber 0.5, Sugar 52.4, Protein 10.1
TUSCANY SOUP
This recipe is an exact replica of The Olive Garden's 'Zuppa Tuscana'. You will swear you were actually at The Olive Garden when you are eating this.
Provided by blackburn3559
Categories Pork
Time 1h15m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet, pre-cook the italian sausage until done.
- In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil.
- Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender.
- Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad.
- Serving size is 1 cup. One serving = 5 WW points.
Nutrition Facts : Calories 211.3, Fat 15.7, SaturatedFat 7.8, Cholesterol 45.5, Sodium 593.9, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 7.8
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.
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ZUPPA TOSCANA RECIPE (OLIVE GARDEN COPYCAT)
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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