Best Healthier Zuppa Toscana Olive Garden Clone Recipes

Healthy Olive Garden Zuppa Toscana (Dairy Free, Veggie-Packed, Optionally Vegan) image

Provided by Liz Moody

Number Of Ingredients 12

3 tablespoons extra virgin olive oil, divided
1 pound organic, pasture-raised spicy chicken sausage (if vegan, omit and add 1 teaspoon red pepper flakes at the end)
1 large yellow onion
4 cloves garlic, minced
2-3 cups diced red, new potatoes
2-3 cups diced cauliflower (from about 1 small head)
1/4 teaspoon fine grain sea salt
1 can full-fat coconut milk
4 cups veggie broth
1 bunch curly kale, stems removed and torn into bite sized pieces
2 teaspoons fresh thyme leaves
Red pepper flakes, to garnish

Steps:

In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium high. Add sausage, breaking it apart into small pieces with a wooden spoon, and cook until brown, about 10 minutes. Transfer to a plate; don't wash out pot.
If you're vegan, start here: add 1 tablespoon of additional olive oil to the pot. Add the potatoes, onion, cauliflower, and sea salt. Cook on medium-high until just brown, about 5-7 minutes.
Add the coconut milk, vegetable broth, and thyme, scraping the brown bits off the bottom of the pan (these help make the soup delicious!). Bring to boil, then reduce heat to simmer. Simmer for 10 minutes, until the potatoes are easily pierced with a fork.
Add the garlic (leaving it until this point makes it far more immune-boosting, which you can read about more in my cookbook), kale, and sausage (if using-if omitting, add those red pepper flakes now). Cook until the kale is bright green and wilted, about 3 minutes. Serve warm. Serves 4; can be kept in the fridge for 4-5 days.

Zuppa Toscana Soup (Olive Garden Clone) image

Provided by Chef Wahoo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 (32 ounce) kitchen basics chicken stock (don't substitute with broth) or 2 quarts homemade chicken stock (don't substitute with broth)
3 pieces bacon
1 large onion white, diced fine
3 -4 large russet potatoes, peeled and diced
1 lb sweet Italian sausage
3 garlic cloves, minced
2 tablespoons olive oil
1 bunch swiss chard or 1 bunch kale, cut into bite size pieces
2/3 cup cream or 2/3 cup half-and-half cream
6 cups water
1/4 teaspoon ground aniseed
1/2-1 teaspoon salt, depending on taste
1 dash red pepper flakes
black pepper

Steps:

Bring chicken stock and water to a light boil and add potatoes.
In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
Sauté the onion in the bacon rendering until almost caramelized (golden color).
Remove and put in boiling stock.
In the same skillet add olive oil and cook Italian sausage (with casings removed).
Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
Add mixture to the stock.
By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).