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 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
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
ZUPPA TOSCANA SOUP (OLIVE GARDEN CLONE)
I have tried quite a few different recipes that state they are a Zuppa Toscana Copy Cat but none of them had much flavor and while they were close I set out to make a soup that is Zuppa Toscana.
Provided by Chef Wahoo
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring chicken stock and water to a light boil and add potatoes.
- In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
- Sauté the onion in the bacon rendering until almost caramelized (golden color).
- Remove and put in boiling stock.
- In the same skillet add olive oil and cook Italian sausage (with casings removed).
- Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
- Add mixture to the stock.
- By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
- When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
- Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
Nutrition Facts : Calories 432.8, Fat 20.8, SaturatedFat 7.8, Cholesterol 48, Sodium 945.6, Carbohydrate 45, Fiber 7.6, Sugar 7.3, Protein 21.1
ZUPPA TOSCANA FROM OLIVE GARDEN
This is my favorite soup. This recipe is supposedly from someone who used to work at Olive Garden according to tuscanrecipes.com. This recipe tastes exactly like it does at Olive Garden. I love it! Here for safe keeping, considering I've already lost it once!
Provided by CookingLaura
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in the sausage.
- Add kale just before serving. Delicious!
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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- Into a Dutch oven over medium high heat, crumble the Italian sausage. Add the diced onions and cook for 5 minutes, stirring occasionally, until the meat is no longer pink.
- Stir in the garlic and red pepper flakes. Cook for 30 seconds, until the garlic is fragrant. Drain off the extra grease in the pan.
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- In a large pot over medium-high heat, add bacon and cook, frequently stirring, until crispy, about 4-6 minutes. Use a slotted spoon to move the bacon onto a paper towel-lined plate.
- Remove all but ½ tablespoon of bacon grease from the pan. Add the sausage and use the back of a wooden spoon to break the meat into pieces. Cook until browned, about 6-7 minutes. Use a slotted spoon to move the sausage onto a paper towel-lined plate.
- Drain off all of the sausage grease. Add water, chicken broth, potatoes, onion, and garlic to the pot. Cook over high heat until mixture comes to a boil, then reduce the heat to low and simmer until potatoes are tender, about 10-15 minutes.
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