Zuppa Toscana From Olive Garden Food

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 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.

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.

BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
• In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
• Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken concentrate and stir to combine. Add the remaining 8 cups of water.
• Add potatoes and cook until fork tender. You may wish to add more salt, but be careful because the chicken base is very salty. Taste for saltiness after each addition.
• After the potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface using a large spoon.
• Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down with time.
• Reduce the heat to low and add the heavy cream. Stir.
• Add freshly ground black pepper, if desired.
• Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

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.