Zuppa Toscana Soup Olive Garden Clone Recipes

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HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)



Healthier Zuppa Toscana (Olive Garden Clone) image

An attempt to recreate a healthier version of an Olive Garden favorite. If you use sausage with fennel seed, you can omit the aniseed.

Provided by Cook4_6

Categories     European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

3 (32 ounce) low sodium chicken broth
3 pieces bacon, chopped
1 large onion white, diced fine
6 large russet potatoes, peeled and diced
1 lb sweet Italian turkey sausage
3 garlic cloves, minced
2 tablespoons olive oil
1 bunch spinach or 1 bunch kale, cut into bite size pieces
1 cup half-and-half cream, fat-free
1/4 teaspoon ground aniseed
1/2-1 teaspoon salt, depending on taste
1 dash red pepper flakes
black pepper

Steps:

  • In a large stock pot, cook the bacon until somewhat done.
  • Add the onion and saute until almost caramelized (golden color).
  • Add chicken stock and water, then bring to a light boil and add potatoes.
  • Cook Italian sausage (with casings removed) separately in a skillet.
  • When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
  • Add mixture to the stock.
  • When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
  • Add fat free half and half, spinach, salt, aniseed, and peppers.

ZUPPA TOSCANA SOUP (OLIVE GARDEN CLONE)



Zuppa Toscana Soup (Olive Garden Clone) image

I have tried quite a few different recipes that state they are a Zuppa Toscana Copy Cat but none of them had much flavor and while they were close I set out to make a soup that is Zuppa Toscana.

Provided by Chef Wahoo

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 (32 ounce) kitchen basics chicken stock (don't substitute with broth) or 2 quarts homemade chicken stock (don't substitute with broth)
3 pieces bacon
1 large onion white, diced fine
3 -4 large russet potatoes, peeled and diced
1 lb sweet Italian sausage
3 garlic cloves, minced
2 tablespoons olive oil
1 bunch swiss chard or 1 bunch kale, cut into bite size pieces
2/3 cup cream or 2/3 cup half-and-half cream
6 cups water
1/4 teaspoon ground aniseed
1/2-1 teaspoon salt, depending on taste
1 dash red pepper flakes
black pepper

Steps:

  • Bring chicken stock and water to a light boil and add potatoes.
  • In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
  • Sauté the onion in the bacon rendering until almost caramelized (golden color).
  • Remove and put in boiling stock.
  • In the same skillet add olive oil and cook Italian sausage (with casings removed).
  • Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
  • Add mixture to the stock.
  • By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
  • When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
  • Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).

Nutrition Facts : Calories 432.8, Fat 20.8, SaturatedFat 7.8, Cholesterol 48, Sodium 945.6, Carbohydrate 45, Fiber 7.6, Sugar 7.3, Protein 21.1

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