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.
FAMOUS OLIVE GARDEN ZUPPA TOSCANA
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
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
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.
OLIVE GARDEN EXACT MATCH, ZUPPA TOSCANA
Make and share this Olive Garden Exact Match, Zuppa Toscana recipe from Food.com.
Provided by scubachef
Categories Stew
Time 42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
- meanwhile bake the sausage at 350 for 30 minutes.
- when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
- it's alright if the water starts to boil before you add the sausage.
Nutrition Facts : Calories 499.4, Fat 39.4, SaturatedFat 17.2, Cholesterol 103.5, Sodium 1140.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.6, Protein 16.5
COPYCAT OLIVE GARDEN'S ZUPPA TOSCANA
Make and share this Copycat Olive Garden's Zuppa Toscana recipe from Food.com.
Provided by Anonymous
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542, Fat 30.6, SaturatedFat 12.7, Cholesterol 75.8, Sodium 1050.4, Carbohydrate 45.6, Fiber 4.6, Sugar 6.7, Protein 21.4
OLIVE GARDEN ZUPPA TOSCANA
I added corn, parsley, cilantro, bell peppers, and jalapenos, but I'll post this as written. Love to find another variety. Recipe courtesy of www.tablespoon.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add sausage to a large soup pot and crumble as it cooks over medium heat.
- When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
- Sprinkle flour over mixture and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
- Once soup is boiling, add potatoes to pot.
- Cook for 20 minutes or until potatoes are fork tender.
- Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 630.8, Fat 37.3, SaturatedFat 16.4, Cholesterol 108.8, Sodium 1534.4, Carbohydrate 49.5, Fiber 6.4, Sugar 3.4, Protein 25.8
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