OLIVE GARDEN ZUPPA TOSCANA
You can make Olive Garden Zuppa Toscana Soup at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Soup
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
- If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.
- Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
- Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
- Turn the heat to low. Add kale and cream. Stir to combine.
- Add more water, if necessary for desired consistency.
- Heat thoroughly and serve.
Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and 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 and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
"OG" ZUPPA TOSCANA SOUP
This is exactly like the soup at 'OG.'
Provided by fire1676
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h4m
Yield 6
Number Of Ingredients 10
Steps:
- Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
- Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
- Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 22.3 g, Cholesterol 91.4 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 15.1 g, Sodium 1780.4 mg, Sugar 2.2 g
OLIVE GARDEN ZUPPA TOSCANA SOUP
This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***
Provided by Karen Anne Newton RN
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
- Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
- Add the cream and bacon bits, and simmer for about 10 minutes.
- Notes:.
- I use 10 medium size potatoes.
- Half and Half can be substituted for the heavy cream if desired.
- Kale can be found in the produce department of most grocery stores.
- The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.
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.
COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP
I got this recipe off this group i joined and I've been dying to try it out. I haven't been to olive garden in over a year, so this is as close as i can get. Honestly, I could barely tell the difference, and it was my favorite part of eating there. The soup. This is SO good, and excellent with breadsticks! I garnish it with shredded parmesan cheese and fresh ground pepper. Jan 2011- ETA I just wanted to thank everyone for the great reviews...this is still a staple in our house, glad to see so many enjoying it!!! Thanks again!!
Provided by sheri77
Categories < 60 Mins
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 9
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
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