Zuppa Toscana Bake Recipes

COPYCAT ZUPPA TOSCANA

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.

RESTAURANT-STYLE ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
• Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

QUICK SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

SUPER-DELICIOUS ZUPPA TOSCANA

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.

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

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 ZUPPA TOSCANA

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.

KETO ZUPPA TOSCANA

Steps:

• Heat a large pot over medium heat and add the bacon. Cook the bacon until crispy, remove it to a paper towel-lined plate to cool, then chop the bacon into small pieces and set aside.
• Drain the bacon fat out of the pot, then add the Italian sausage (casings removed) and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage to a paper towel-lined plate and set aside.
• Drain the fat from the pot again and add the diced onion, diced red pepper, and garlic, along with the salt, pepper and red pepper flakes.
• Saute over medium heat until the onion and pepper are soft.
• Add the white wine and deglaze the pan, scraping up all the brown bits in the bottom of the pan.
• Once the wine evaporates, add the chicken broth and the cauliflower.
• Cover the pot and let the cauliflower cook in the broth until fork tender (this should take less than 10 minutes).
• Once the cauliflower is cooked through, turn off the heat under the pot.
• Add the sausage back into the pot, along with the heavy cream, parmesan and kale, and stir well. The kale will wilt in a minute or two, and the parmesan will melt into the creamy soup.
• Top the soup with the crispy bacon, and some additional grated parmesan when serving.

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.