Famous Olive Garden Zuppa Toscana Recipes

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OLIVE GARDEN COPYCAT ZUPPA TOSCANA



Olive Garden Copycat Zuppa Toscana image

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

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

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.

FAMOUS OLIVE GARDEN ZUPPA TOSCANA



Famous Olive Garden Zuppa Toscana image

This is Recipe 38298 with the top review tweets. I was tired of looking them up and decided to just make the recipe.

Provided by Big Sis

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb mild Italian sausage
4 large potatoes, unpeeled
1 large onion
1/2 lb thick sliced bacon
4 garlic cloves
3 cups kale
32 ounces chicken broth
2 1/2 cups water
1 1/4 cups half-and-half

Steps:

  • Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
  • Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
  • Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
  • Add Chicken broth, minced garlic and water to stock pot.
  • Boil for 30 minutes or until potatoes are tender.
  • Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and simmer for 15 minutes.

Nutrition Facts : Calories 1116.2, Fat 67.4, SaturatedFat 25.4, Cholesterol 131.2, Sodium 2670.1, Carbohydrate 83.4, Fiber 9.9, Sugar 6.3, Protein 45.2

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

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

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

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.

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