OLIVE GARDEN ZUPPA TOSCANA RECIPE MY WAY
I love Olive Gardens all you can eat soup & salad, w/bread sticks, but never could get enough of this soup, so I found a recipe and made it my own...YUMMY!
Provided by Diana Rodman
Categories Other Soups
Time 40m
Number Of Ingredients 5
Steps:
- 1. 1. Cook sausage over medium high heat until sausage is crumbly and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Pour the chicken broth into the pot bring to a boil over high heat. 3. Add potatoes and boil until fork tender, about 20 minute. When potatoes are done take a potato masher and gently mash the potatoes to little pieces) 4. Reduce heat to medium and stir in heavy cream, spinach and cooked sausage. 5. Heat through. Enjoy!
ZUPPA TOSCANA FROM OLIVE GARDEN
This is my favorite soup. This recipe is supposedly from someone who used to work at Olive Garden according to tuscanrecipes.com. This recipe tastes exactly like it does at Olive Garden. I love it! Here for safe keeping, considering I've already lost it once!
Provided by CookingLaura
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in the sausage.
- Add kale just before serving. Delicious!
OLIVE GARDEN ZUPPA TOSCANA
I added corn, parsley, cilantro, bell peppers, and jalapenos, but I'll post this as written. Love to find another variety. Recipe courtesy of www.tablespoon.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add sausage to a large soup pot and crumble as it cooks over medium heat.
- When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
- Sprinkle flour over mixture and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
- Once soup is boiling, add potatoes to pot.
- Cook for 20 minutes or until potatoes are fork tender.
- Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 630.8, Fat 37.3, SaturatedFat 16.4, Cholesterol 108.8, Sodium 1534.4, Carbohydrate 49.5, Fiber 6.4, Sugar 3.4, Protein 25.8
EASY OLIVE GARDEN ZUPPA TOSCANA SOUP
I love Zuppa Toscana, and this was a great variation. I had a mild sausage so I just added cayenne pepper. I also used almond and coconut milk instead of heavy whipping cream. It was still terrific although I would have used whipping cream if I had any. I used spinach in place of kale, and I skipped the bacon. Recipe courtesy of www.oecremedelacrumb.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1106.2, Fat 88.4, SaturatedFat 45.4, Cholesterol 275.2, Sodium 3799.3, Carbohydrate 47.2, Fiber 6.9, Sugar 4.3, Protein 33.2
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