Zuppatoscanafromolivegarden 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

COPYCAT ZUPPA TOSCANA

Copycat Zuppa Toscana image

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

Ingredients

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

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.

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

OLIVE GARDEN ZUPPA TOSCANA (COPYCAT)

Olive Garden Zuppa Toscana (Copycat) image

I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others!

Provided by Captains Lady

Categories Stocks

Time 35m

Yield 12 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 red potatoes
1 tablespoon onion flakes, dried
1 teaspoon garlic, minced
3 cups chicken broth, reduced fat
5 cups water
1/2 lb reduced-fat Italian sausage
2 slices turkey bacon, chopped small
2 cups kale, chopped
1 cup fat-free evaporated milk

Steps:

Cut potatoes into quarters, then slice each piece into quarter inch pieces.
Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
In the same skillet, saute bacon until crisp.
When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!

Nutrition Facts : Calories 271.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.9, Sodium 764.4, Carbohydrate 46.6, Fiber 4.4, Sugar 10.5, Protein 14.8

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