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.
LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE
Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
- Add the Swiss chard and stock and bring to a simmer.
- Cook until the chard wilts, about 10 minutes.
- Add the rice, salt, and pepper.
- Cover and cook over low heat about 20 minutes until the rice is cooked.
- Stir in cheese and serve.
Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8
LEEK SOUP (ZUPPA DI PORRI)
Steps:
- Clean leeks very well, rinse under cold water making sure to remove all grit. Slice leeks into small rounds. Add butter and olive oil to pot, melt over medium heat and add leeks. Let soften, add flour, mix well then add broth. Let cook app. 40 min. Adjust salt as needed. Toast bread, shred gruyere cheese, and grate Parmigiano. Ladle hot soup in bowl, put a scoop of Gruyere on soup, place bread on top and sprinkle with Parmigiano and fresh ground black pepper.
ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)
Make and share this Zuppa Di Porcini (Porcini Mushrooms Soup) recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 41m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
- Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
- Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.
Nutrition Facts : Calories 207, Fat 21.7, SaturatedFat 6.3, Cholesterol 121, Sodium 36, Carbohydrate 0.2, Sugar 0.2, Protein 3.2
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
ZUPPA DI POLLO (ITALIAN CHICKEN SOUP WITH PASTA & CHEESE)
Make and share this Zuppa Di Pollo (Italian Chicken Soup With Pasta & Cheese) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, bring the broth to a simmer over medium heat.
- Add the pasta and return the broth to a simmer.
- Simmer until the pasta is tender (10 minutes).
- Whisk in the egg and let cook for 1 minute.
- Ladle into bowls and garnish with cheese and parsley.
Nutrition Facts : Calories 68.3, Fat 3.8, SaturatedFat 1.5, Cholesterol 74.2, Sodium 596.2, Carbohydrate 0.9, Sugar 0.6, Protein 7
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ZUPPA TOSCANA RECIPE (OLIVE GARDEN COPYCAT)
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Category SoupCalories 458 per serving
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
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- Preheat a grill on high heat. Heat butter and oil in a large saucepan over high heat, add leek and stir occasionally until very soft and starting to caramelise (5-10 minutes). Add garlic and cook until just fragrant (1 minute), then add chicken stock and bring to the boil.
- Meanwhile, grill bread slices until golden, turning once (1-2 minutes each side). Top toast with cheeses and grill until golden and bubbling (2-4 minutes).
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