Olive Garden Tuscan Tea Copycat Recipes
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 TUSCAN TEA(COPYCAT)
I just got back from visiting my sister. She has some great cookbooks, so I spent some time perusing. I love tea with lemon in it. This is from America's Most Wanted Recipes Cookbook by Ron Douglas. I have changed it just a bit to my taste.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- To make the lemon syrup:.
- Heat the water and sugar in a saucepan until the sugar is dissolved. Remove from heat, and add lemon juice to taste.
- Store in a covered jar in the refrigerator.
- To make the Tuscan tea:.
- Mix 1/2 cup lemon syrup with the cold tea.
- Serve in 2 tall glasses, over ice.
- Garnish with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 391.4, Sodium 11.8, Carbohydrate 101.3, Fiber 0.2, Sugar 100, Protein 0.1
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.
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