Olive Gardens Zuppa Toscana 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 SOUP

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 ZUPPA TOSCANA

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.

ZUPPA TOSCANA FROM OLIVE GARDEN

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!

OLIVE GARDEN LOWER FAT ZUPPA TOSCANA

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.

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.