Zuppa Toscana Better Than Olive Garden 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.

BETTER THAN ZUPPA TOSCANA

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
• Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.

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.

BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
• In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
• Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken concentrate and stir to combine. Add the remaining 8 cups of water.
• Add potatoes and cook until fork tender. You may wish to add more salt, but be careful because the chicken base is very salty. Taste for saltiness after each addition.
• After the potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface using a large spoon.
• Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down with time.
• Reduce the heat to low and add the heavy cream. Stir.
• Add freshly ground black pepper, if desired.
• Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE

Steps:

• Bring a large pot of salted water to boil over medium-high heat.
• Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
• Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
• Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
• While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
• Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
• Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
• Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
• Top with freshly grated Parmesan cheese and enjoy!