Olive Garden Zuppa Toscana Copycat Recipes

OLIVE GARDEN ZUPPA TOSCANA

Olive Garden Zuppa Toscana image

You can make Olive Garden Zuppa Toscana Soup at home with this easy copycat recipe.

Provided by Stephanie Manley

Categories Soup

Time 55m

Number Of Ingredients 11

Ingredients

1 pound sweet or hot Italian sausage links
1 pound russet potatoes (peeled, cut in half lengthwise, then sliced 1/4-inch thick)
1 cup chopped onion
29 ounces chicken broth ((2 cans))
1 quart water
2 teaspoons minced garlic
1/4 cup chopped slices of bacon (or Oscar Mayer Real Bacon Bits(1/2 can))
kosher salt (to taste)
ground black pepper (to taste)
2 cups chopped kale
1 cup heavy cream

Steps:

Preheat the oven to 300 degrees F.
Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.
Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
Turn the heat to low. Add kale and cream. Stir to combine.
Add more water, if necessary for desired consistency.
Heat thoroughly and serve.

Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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

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