Olive Garden Toscana Soup 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.

EASY OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

EASY OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• In a large pot saute sausage 5 to 6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.
• Boil until potatoes are tender.
• Stir in kale and heavy cream. Add sausage.
• Taste and add salt and pepper if needed.
• Serve garnished with grated parmesan cheese if desired. You can also add dried Italian herb seasoning or Herbs de Province with red pepper flakes to make it spicier.

OLIVE GARDEN TOSCANA SOUP

Steps:

• Preheat oven to 300F degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, 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. Add garlic and cook an additional 1 minute.
• Add chicken base, water and potatoes, simmer 15 minutes.
• Add sausage, kale and cream. Simmer 4 minutes and serve.

TUSCAN SOUP A LA OLIVE GARDEN

Steps:

• In some olive oil sauté the onion and garlic until transparent.
• Add water and chicken base or 2 quarts chicken broth.
• Add the potatoes (I like to use frozen hash browns that I always have on hand).
• Add the seasonings.
• Bring to boil. Cover with lid and simmer.
• Brown the sausage, breaking up into small pieces, and drain in a stainer.
• Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
• Add the sausage and kale to your saucepan and cook until potatoes are tender.
• Add the can of evaporated milk and heat through.
• Check to see if you want to add any salt.
• Serve with freshly grated Parmesan cheese. Enjoy.:-).

COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
• Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
• Add remaining ingredients and simmer for 5 more minutes then serve.