Olive Garden Exact Match Zuppa Toscana Recipes

OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
• Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
• Add the cream and bacon bits, and simmer for about 10 minutes.
• Notes:.
• I use 10 medium size potatoes.
• Half and Half can be substituted for the heavy cream if desired.
• Kale can be found in the produce department of most grocery stores.
• The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

OLIVE GARDEN EXACT MATCH, ZUPPA TOSCANA

Steps:

• cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
• meanwhile bake the sausage at 350 for 30 minutes.
• when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
• it's alright if the water starts to boil before you add the sausage.

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.

OLIVE GARDEN ZUPPA TOSCANA

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
• In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
• Add the chicken stock and water. Bring to a boil.
• Add potatoes and cook until soft, about 15-20 minutes.
• Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
• Add kale just before serving.
• ENJOY!