EASY OLIVE GARDEN ZUPPA TOSCANA SOUP
This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!
Provided by Tiffany
Categories Soup
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 833 kcal, Carbohydrate 16 g, Protein 25 g, Fat 76 g, SaturatedFat 38 g, TransFat 1 g, Cholesterol 246 mg, Sodium 3849 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
COPYCAT ZUPPA TOSCANA
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
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
Make and share this Olive Garden Zuppa Toscana recipe from Food.com.
Provided by Leslie O
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 314.6, Fat 17.5, SaturatedFat 8.6, Cholesterol 47.1, Sodium 222.6, Carbohydrate 34.4, Fiber 4.7, Sugar 2.9, Protein 7.3
OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
- Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
- Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
- Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
- Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
- Check for taste and then serve.
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- In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
- Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
- Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
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