Olive Garden Zuppa Toscana Copycat Food

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 (COPYCAT)

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!

COPYCAT OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
• Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
• Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.
• Serve hot and enjoy.

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.

COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP

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.

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.