EASY OLIVE GARDEN ZUPPA TOSCANA SOUP
This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!
Provided by Tiffany
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- In a large pot saute sausage 5-6 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.
Nutrition Facts : Calories 833 kcal, Carbohydrate 16 g, Protein 25 g, Fat 76 g, SaturatedFat 38 g, TransFat 1 g, Cholesterol 246 mg, Sodium 3849 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
QUICK SUPER-DELICIOUS ZUPPA TOSCANA
If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.
Provided by Rosemary Baker
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
- Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
- Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
- Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 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.
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
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
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
EASY TOSCANA ZUPPA SOUP
Loaded with creamy potatoes, Italian sausage, and kale this Easy Toscana Zuppa Soup is quick to make and will be a crowd pleaser for your whole family.
Provided by ginamarie
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper, place on sausage and bake in a 350 degree oven for 30 minutes until skin is brown and meat cooked through.
- In a soup pot add olive oil and sweet potatoes. Cook over medium heat for a few minutes.
- Add onions, cook stirring constantly for 2 minutes.
- Add garlic cook 1 more minute, while stirring.
- Add creamy potato soup, chicken broth, kale, salt, and pepper. Allow to simmer over low heat until sausage is finished cooking.
- When sausage is done, cut into bite size slices, add to soup.
- Add whipping cream, heat over low for several minutes then serve.
- Can top with crushed red peppers to taste.
Nutrition Facts : Calories 393.4, Fat 30.6, SaturatedFat 13.2, Cholesterol 74.9, Sodium 1406.9, Carbohydrate 14.2, Fiber 1.4, Sugar 2.6, Protein 15.7
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