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
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
ZUPPA TOSCANA
Italian Tuscan sausage soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, 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. Set aside.
- Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g
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.
WHOLE30 ZUPPA TOSCANA
A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.
Provided by Cheryl Malik
Categories Soup
Time 50m
Number Of Ingredients 23
Steps:
- If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
- In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
- Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! 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 onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.
Nutrition Facts : Calories 394 kcal, Carbohydrate 35 g, Protein 13 g, Fat 24 g, SaturatedFat 16 g, Cholesterol 14 mg, Sodium 765 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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
ZUPPA TOSCANA
Make and share this Zuppa Toscana recipe from Food.com.
Provided by ctnorbie
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1 Chop or slice uncooked sausage into small pieces.
- 2 Brown sausage in your soup pot.
- 3 Add chicken broth and water to pot and stir.
- 4 Place onions, potatoes, and garlic in pot.
- 5 Cook on medium heat until potatoes are done.
- 6 Add sausage and bacon.
- 7 Salt and pepper to taste.
- 8 Simmer for another 10 minutes.
- 9 Turn to low heat.
- 10 Add kale and cream.
- 11 Heat through and serve.
Nutrition Facts : Calories 791.3, Fat 54.1, SaturatedFat 24.9, Cholesterol 146.2, Sodium 1800.2, Carbohydrate 46.5, Fiber 5.5, Sugar 4.4, Protein 30.7
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.
More about "zuppa toscana food"
ZUPPA TOSCANA RECIPE (OLIVE GARDEN COPYCAT ...
From natashaskitchen.com
Ratings 470Calories 458 per servingCategory Easy
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
LOADED ZUPPA TOSCANA RECIPE (BETTER THAN OLIVE GARDEN ...
From carlsbadcravings.com
Reviews 63Total Time 55 minsCategory Main Course
- Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
- Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
ONE POT OLIVE GARDEN ZUPPA TOSCANA SOUP - MOM ON TIMEOUT
From momontimeout.com
Ratings 78Calories 532 per servingCategory Main Dish, Soup
VEGAN ZUPPA TOSCANA RECIPE - VEGGIE SOCIETY
From veggiesociety.com
5/5 (59)Calories 334 per servingCategory Soup
- Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).
- Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
- To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.
- Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.
ZUPPA TOSCANA | TRADITIONAL SOUP FROM TUSCANY, ITALY
From tasteatlas.com
BEST COPYCAT ZUPPA TOSCANA RECIPE - THE CHUNKY CHEF
From thechunkychef.com
4.7/5 (323)Total Time 40 minsCategory Main CourseCalories 790 per serving
- Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
- Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
- Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
HOMEMADE ZUPPA TOSCANA RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
Cuisine AmericanTotal Time 40 minsCategory Soups And StewsCalories 881 per serving
- Heat the olive oil in a large Dutch Oven or heavy-bottomed pot, over medium-high heat. Add the diced bacon and cook until browned, about 5 minutes. Remove to a paper-towel lined plate to soak up the excess grease.
- Add the sausage and cook, breaking it apart with a wooden spoon, until cooked through, about 8-10 minutes. Using a slotted spoon, remove and reserve with the bacon. Drain most of the fat that has rendered in the pot, leaving only 1 or 2 tablespoons.
- Reduce the heat to medium. Add the shallots and garlic, sautéing until softened and fragrant, 2-3 minutes.
- Add the white wine to deglaze the pan, using a wooden spoon to loosen all the browned bits from the bottom of the pot. Cook until mostly evaporated.
ZUPPA TOSCANA SOUP: CLASSIC KETO COMFORT FOOD - KETO KARMA
From ketokarma.com
5/5 (5)Calories 200 per servingServings 10
- In a dutch oven, crumble the sausage into small pieces into a dutch oven over high heat. Add in the pancetta. Brown the meat for about 5-6 minutes, until pancetta is crisp and fat is rendered.
- Add onion and garlic to the pot and cook for an additional 5 to 6 minutes or until the onion is translucent.
- Add chicken broth, water, cauliflower, and red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp fork tender (it should not be too soft at this point because the soup will continue to simmer).
- Add the kale and heavy cream to the soup, and simmer for an additional 5-10 minutes, until kale is soft. Season to taste with salt and pepper.
EASY ZUPPA TOSCANA RECIPE: ULTIMATE COMFORT FOOD - SHELF ...
From shelfcooking.com
Cuisine ItalianCategory SoupServings 8Total Time 45 mins
- Heat a large dutch oven or stockpot over medium heat. When hot, lay bacon slices in a single layer and cook until crisp. Set aside on a paper towel to drain. Cook sausage in bacon fat, drain and remove to the plate with the bacon, leaving the fat in the pan. Saute the onion in the remaining fat until tender, 2-3 minutes. Add in garlic and saute for 1 minute. Add in the potatoes and toss everything together.
- Deglaze the pan with ¼ c. white wine (or chicken broth.) Pour in the chicken broth, bring to a boil, and reduce to simmer. Cook until potatoes are tender, about 15 minutes. Be careful not to overcook them!
- When the potatoes are tender, add in your greens to wilt. Stir in the heavy cream and bring the soup back up to a simmer. If you would like it a bit thicker, mix 1 tbsp of cornstarch into 2 tbsp of water, then pour into your soup. Season with salt and pepper.
WHAT TO SERVE WITH ZUPPA TOSCANA SOUP? 8 BEST SIDE DISHES
From eatdelights.com
5/5 Published 2021-11-10Total Time 20 mins
- Pan-Fried Artichokes. Looking for a more exciting way to eat your artichokes? Instead of steaming them, fry them up in some oil. A simple mixture of olive oil and sea salt can go a long way to giving your artichokes a salty and aromatic taste.
- Italian Green Beans. Another healthier side dish to serve with Zuppa Toscana soup is green beans. Green beans go great with sea bass because they’re both light and flavorful.
- Creamed Spinach. Of course, no meal is complete without vegetables. However, if you’re looking to include more leafy greens in your diet, then creamed spinach might be the right dish for you.
- Italian Bread Rolls. One easy way to bring a meal together is by serving dinner rolls with your meal. Since they go well with soups, it’s no wonder that you can serve them with Zuppa Toscana.
- Scalloped Potatoes. Another potato dish that tastes great with Zuppa Toscana is scalloped potatoes. They’re a tasty way to include more potatoes in your meal, and they perfectly complement Zuppa Toscana soup by adding a creamy texture.
- Cheesy Bread Cubes. If you’re looking for a side dish that’s even more delicious than Italian bread rolls, then cheesy bread cubes might be the perfect option.
- Garlic Knots. Another great option for serving Zuppa Toscana soup is garlic knots. They’re a tasty way to eat bread because they’re made of dough, cheese, and garlic seasoning.
- Loaded Potato Wedges. One of the best ways to serve Zuppa Toscana soup is to make loaded potato wedges. Since potatoes are already a staple ingredient in both dishes, it comes as no surprise that they work well when paired together.
ZUPPA TOSCANA (BETTER THAN OLIVE GARDEN!) RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 5 hrs 50 mins
- Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
ZUPPA TOSCANA - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 3Category Soups & StewsServings 6Total Time 55 mins
- Heat the oil in a large frying pan, add the sausage meat, and cook over medium heat until browned.
- Add the onions in the same pan until translucent, then add the garlic, and cook another minute or two.
OLIVE GARDEN ZUPPA TOSCANA SOUP - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
5/5 (2)Total Time 40 minsCategory Soups & StewsCalories 477 per serving
- 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.
- Add the chicken broth and diced potatoes. Bring the mixture to a boil and cook for 10 minutes, until the potatoes are tender.
- Reduce the heat to medium and stir in the kale and cream. Cook for 3 to 4 minutes, until the kale is just wilted.
VEGETARIAN ZUPPA TOSCANA - A CLASSIC RESTAURANT FAVORITE ...
From ketchupwithlinda.com
5/5 (6)Estimated Reading Time 3 mins
- Add olive oil to the pot over medium-high heat. Add the onion, bell pepper, and saute for about 3-5 minutes or until onions are translucent. Add garlic and shallot, and saute for another 30 seconds.
ZUPPA TOSCANA SOUP (DAIRY FREE - FIT MAMA REAL FOOD
From fitmamarealfood.com
Ratings 2Category SoupCuisine American, ItalianTotal Time 30 mins
- In a large dutch oven (or pot) over medium-high heat, add the bacon and saute until browned. Remove with a slotted spoon onto a plate.
- Add the sausage into the pot and saute until fully cooked through, breaking up the sausage as it cooks. Remove with a slotted spoon onto a plate.
- Add the potatoes and broth. Bring to a boil, cover and turn heat down to low for a low simmer. Boil the potatoes for 15 minutes until the potatoes are soft through the center but still maintain their shape.
- Add the kale and stir to begin to wilt the kale. Add the coconut milk, cooked bacon, cooked sausage, sea salt and pepper. Stir the soup together, taste and add more sea salt as needed.
INSTANT POT ZUPPA TOSCANA {NO CREAM OLIVE GARDEN SOUP ...
From ifoodreal.com
5/5 (17)Total Time 25 minsCategory Soup And StewCalories 217 per serving
- Add sausage. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It's fine, we just want a bit flavor.
- Press Cancel. Add onion, potatoes, carrots, zucchini (if using), 1 garlic clove, broth, salt, red pepper flakes and pepper. No need to stir.
- Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 minutes.
ZUPPA TOSCANA - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 170 per servingCategory Soup
- In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
- On saute mode, cook onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
INSTANT POT ZUPPA TOSCANA - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 45Total Time 20 minsCategory Main Course, SoupCalories 428 per serving
- Press the 'Saute' button, and add the olive oil. When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
- In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes.
ZUPPA TOSCANA (SAUSAGE, BACON, POTATO, AND KALE SOUP ...
From saltandlavender.com
4.8/5 (44)Total Time 40 minsCategory SoupCalories 699 per serving
- Using kitchen shears (or a knife), cut the bacon into small pieces and add it to the pot. Cook the bacon for a few minutes over medium-high heat. I like to give the bacon a bit of a head start so it gets nice and crispy.
- Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the soup pot as I go.
- While the sausages and bacon cook, I chop the onion and potatoes, making sure to give the pot a stir occasionally.
- When the sausages and bacon are nicely browned and getting crispy, stir in the onions and garlic. Cook for 2-3 minutes.
ZUPPA TOSCANA SOUP (EASY OLIVE GARDEN COPYCAT) - THE FOOD ...
From thefoodcharlatan.com
4.7/5 (33)Calories 560 per servingCategory Soup
- Use a wooden spoon to crumble the sausage.Add 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon crushed red pepper (remember you can always add more later).
- Continue sautéing for about 7-10 minutes, until the sausage is thoroughly cooked.Add 4 cloves of minced garlic.
ZUPPA TOSCANA - HEATHER LIKES FOOD
From heatherlikesfood.com
5/5 (2)Total Time 40 minsCategory SoupCalories 353 per serving
- In a soup pot or dutch oven, brown and crumble the sausages until cook through over medium heat.
- Leaving behind about 1 tbsp of the rendered fat, remove the sausage from the pan and transfer on to paper towels to drain.
- Stir chicken broth into the onions and garlic and stir in the potatoes and salt. Bring pot to a simmer and let cook until the potatoes are tender, about 12-15 minutes.
ZUPPA TOSCANA - CAFE DELITES - FOR GOOD FOOD LOVERS
From cafedelites.com
5/5 (23)Total Time 50 minsCategory SoupCalories 473 per serving
- Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
- Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
- Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
PALEO WHOLE30 ZUPPA TOSCANA - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
5/5 (6)Estimated Reading Time 3 mins
- Add the sausage to the Instant Pot with the garlic oil and hit the "saute" button. Cook, stirring regularly, until browned. Hit "cancel", add in the potatoes and broth (not the water, it's not necessary). Place the lid on, close the valve and cook for 10 minutes on high.
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