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.
TURKEY ZUPPA TOSCANA
Got the idea after one Thanksgiving when we had so much turkey left over. One of my favorite soups is zuppa Toscana. So, I came up with this. It has been an after-Thanksgiving staple for my family for the past 7 years. Great recipe for the leftover turkey during the holidays. Nice and warming and a little light. Great for those cold nights. Serve garnished with shaved Parmesan cheese and Italian bread for dipping.
Provided by jdcag1975
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
- Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
- Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
- Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.
Nutrition Facts : Calories 515.4 calories, Carbohydrate 23.8 g, Cholesterol 99.2 mg, Fat 36.2 g, Fiber 2.3 g, Protein 24.7 g, SaturatedFat 15.9 g, Sodium 916.8 mg, Sugar 2.8 g
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
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 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.
EASY OLIVE GARDEN ZUPPA TOSCANA SOUP
I love Zuppa Toscana, and this was a great variation. I had a mild sausage so I just added cayenne pepper. I also used almond and coconut milk instead of heavy whipping cream. It was still terrific although I would have used whipping cream if I had any. I used spinach in place of kale, and I skipped the bacon. Recipe courtesy of www.oecremedelacrumb.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot saute sausage 5 to 6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
- In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
- Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.
- Boil until potatoes are tender.
- Stir in kale and heavy cream. Add sausage.
- Taste and add salt and pepper if needed.
- Serve garnished with grated parmesan cheese if desired. You can also add dried Italian herb seasoning or Herbs de Province with red pepper flakes to make it spicier.
Nutrition Facts : Calories 1106.2, Fat 88.4, SaturatedFat 45.4, Cholesterol 275.2, Sodium 3799.3, Carbohydrate 47.2, Fiber 6.9, Sugar 4.3, Protein 33.2
ZUPPA TOSCANA
Make and share this Zuppa Toscana recipe from Food.com.
Provided by RealMcMom
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
- Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- Remove bacon and crumble.
- Add garlic to the onions and cook an additional 1 minute.
- Add chicken base, water and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale and cream.
- Simmer 4 minutes and serve.
Nutrition Facts : Calories 225.1, Fat 15.4, SaturatedFat 6.5, Cholesterol 33.5, Sodium 242.5, Carbohydrate 17.4, Fiber 2.3, Sugar 1.5, Protein 5.3
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