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 ZUPPA TOSCANA MADE SKINNY
Olive Garden's soup is dreamy good and made with a little cream, sausages, potatoes, spinach, and topped with bacon. My recipe has all the sensational flavors but I've cut down on the fat by using a 70% less fat turkey sausage, reduced-fat milk, and just a little bacon. In addition, I'm using more sausage, potatoes, and spinach in my soup. So hearty, each skinny main course bowl of soup has 228 calories and 6 grams of fat.
Provided by Nancy
Categories Appetizer Main Course Side Dish Soup
Time 50m
Number Of Ingredients 11
Steps:
- Cook bacon in microwave on a paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
- Cook chopped onions in the microwave for 3 minutes until soft.
- Heat olive oil in a large pot or pan over medium heat. Add garlic and cooked onion. Cook together stirring frequently for 2 minutes. Stir in chicken broth and potatoes; bring to a boil. Turn down to simmer, cover, and cook about 10 minutes until potatoes are soft.
- In the meantime, in a small bowl, add milk. Stir in cornstarch using a whisk or fork until well combined. Using a rubber spatula or wooden spoon, so potatoes don't break, stir in sausage pieces, spinach and milk. Add black pepper to taste. Bring up to a boil, turn down to simmer, and cook for 5 minutes uncovered.
- To Serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 228 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 37 mg, Protein 17 g, Carbohydrate 28 g, Fiber 4 g, Sodium 838 mg, Sugar 5 g
ZUPPA MY WEIGHT WATCHER VERSION OF THE OLIVE GARDEN SOUP
This is the way that I have made a low fat version of the Zuppa. I hope you enjoy it like my family does. Feel free to add more Red pepper flakes and pepper especially if you want more of a bite. this is not a very spicey soup. So you might want to Dr. it up a little. I do if my youngest isn't eating the soup or else we do to our own bowls. 7 oz of potatoes = 3 pts Weight Watchers = 36 pts about 14 cups = 3 points per cup ** Preparation and cooking time are a guess Sorry haven't timed it when I have cooked it.. ******* Note USE Fat Free Evap milk or 2% for creamer flavor and high fat if you don't mind the calories. -- Last Time I made this with Fat Free Evap Milk enjoyed it much better. *****
Provided by Candle Lover
Categories Low Cholesterol
Time 1h10m
Yield 1 big pot soup, 6-10 serving(s)
Number Of Ingredients 16
Steps:
- In a big soup pot.
- Cook ground turkey with 1/2 tsp black pepper, ground sage, poultry seasoning, garlic powder, onion salt, red pepper flakes, and salt.
- Add water, broth, potatoes, garlic, 1 tbsp pepper, chopped onion till potatoes getting tender.
- Add the skim milk, and kale.
- ******** DO NOT BOIL with the kale and milk it can curdle if you do just cook at a low simmer.
- Simmer till kale is tender.
- Add more pepper if needed.
Nutrition Facts : Calories 342.4, Fat 6.7, SaturatedFat 1.8, Cholesterol 53.9, Sodium 955.4, Carbohydrate 48, Fiber 6, Sugar 2.7, Protein 24.4
ZUPPA TOSCANA SOUP - LIGHT VERSION
This Italian potato and sausage soup is my version of Olive Gardens soup recipe. It's to die for on a cold day with a great bottle of wine!
Provided by MacChef
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown and drain turkey sausage (rinse if you wish) and set aside.
- Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
- Add remainder of ingredients except Kale and powdered milk.
- Cook until potatoes are tender.
- Add Kale and powdered milk solution and simmer additional 5 minutes.
OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP
Make and share this Olive Garden Low Carb Zuppa Toscana Soup recipe from Food.com.
Provided by memyselfand
Categories Very Low Carbs
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
- In the same skillet cook the sausage and set aside ( I put it on the back burner).
- In a large soup/stew pan put cook onions until tender and clear.
- Add in garlic and cook for a minute.
- Add water and chicken boullion cubes.
- Start to tear the bacon into bite size pieces and add to the pot.
- Add sausage.
- Add cauliflower.
- Cook for 15 minutes (until cauliflower is soft).
- Add heavy cream.
- Add kale (I tear mine into bite size pieces).
- Simmer for 5-10 minutes.
Nutrition Facts : Calories 508.5, Fat 46.1, SaturatedFat 20.2, Cholesterol 113.5, Sodium 1043.8, Carbohydrate 11.5, Fiber 2, Sugar 2.3, Protein 13.5
OLIVE GARDEN LOWER FAT ZUPPA TOSCANA
I love Recipe#9782, but I'm on a diet and I am trying to lower my fat and calories. I just wanted to see how my version adds up so I can keep track. It tastes really good, you don't even miss the fat!
Provided by BETHANY T.
Categories Poultry
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135.1, Fat 4.8, SaturatedFat 1.1, Cholesterol 14.3, Sodium 254.9, Carbohydrate 16.6, Fiber 1.6, Sugar 6.1, Protein 7
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