Best Copycat Olive Garden Zuppa Toscana Recipes

Olive Garden Copycat Zuppa Toscana image

Provided by Cycle Michael

Categories Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

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.

Copycat Olive Garden Zuppa Toscana Soup image

Provided by sheri77

Categories < 60 Mins

Time 1h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 9

3/4 cup onion, diced
1 slice bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut into 1/4 cubes
2 cups cavallo greens, chopped (or kale)
1 1/2 cups spicy precooked link sausage
3/4 cup heavy cream

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.

Nutrition Facts : Calories 258.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 62.5, Sodium 76.5, Carbohydrate 23, Fiber 2.9, Sugar 2.2, Protein 3.7

COPYCAT Olive Garden Zuppa Toscana image

Provided by Mebriella

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
2 large baking potatoes, halved, sliced (I like to leave the skins on)
1 medium onion, chopped
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
4 cups chicken broth, low sodium (you can add salt but you can't take it out)
2 cups water
1 cup half-and-half
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil

Steps:

Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
Add 1 tbsp olive to a soup pot and add the onions and garlic.
Cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the onion mixture.
Bring to a boil over high heat.
Add the potatoes, and boil until fork tender, about 20 minutes.
Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
Heat through but do not boil.

Nutrition Facts : Calories 446, Fat 31, SaturatedFat 11.1, Cholesterol 58, Sodium 1442.6, Carbohydrate 20.9, Fiber 1.8, Sugar 3.5, Protein 20.9