Best Zuppa Toscana Olive Garden Recipes

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

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.

OLIVE GARDEN ZUPPA TOSCANA SOUP

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.

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
• In the same skillet cook the sausage and set aside ( I put it on the back burner).
• In a large soup/stew pan put cook onions until tender and clear.
• Add in garlic and cook for a minute.
• Add water and chicken boullion cubes.
• Start to tear the bacon into bite size pieces and add to the pot.
• Add sausage.
• Add cauliflower.
• Cook for 15 minutes (until cauliflower is soft).
• Add heavy cream.
• Add kale (I tear mine into bite size pieces).
• Simmer for 5-10 minutes.

ZUPPA TOSCANA SOUP (OLIVE GARDEN CLONE)

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).

HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)

Steps:

• In a large stock pot, cook the bacon until somewhat done.
• Add the onion and saute until almost caramelized (golden color).
• Add chicken stock and water, then bring to a light boil and add potatoes.
• Cook Italian sausage (with casings removed) separately in a skillet.
• When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
• Add mixture to the stock.
• When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
• Add fat free half and half, spinach, salt, aniseed, and peppers.

COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP

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.

BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
• In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
• Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken concentrate and stir to combine. Add the remaining 8 cups of water.
• Add potatoes and cook until fork tender. You may wish to add more salt, but be careful because the chicken base is very salty. Taste for saltiness after each addition.
• After the potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface using a large spoon.
• Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down with time.
• Reduce the heat to low and add the heavy cream. Stir.
• Add freshly ground black pepper, if desired.
• Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

BETTER THAN OLIVE GARDEN ZUPPA TOSCANA RECIPE - (4.5/5)

Steps:

• Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste. Serve hot.

OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• 1. 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.
• 2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
• 3. 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.
• 4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.

ZUPPA TOSCANA FROM OLIVE GARDEN

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!

COPYCAT OLIVE GARDEN ZUPPA TOSCANA

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.

ZUPPA TOSCANA (BETTER THAN OLIVE GARDEN!)

Steps:

• 1. Brown sausage links in a sauté pan. 2. Cut links in half lengthwise, then cut slices 3. Place sausage, chick broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 4. Cook on high 3-4 hours (low 5-6 hrs.) until potatoes are soft. 30 minutes before serving: 5. Mix flour into cream removing lumps. 6. Add cream, kale and bacon to the crock pot, stir. 7. cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper and cayenne to taste.

OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• 1. Bake sausage in 300 degree oven for 15-20 mins. until done.
• 2. Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
• 3. In a 4 quart stock pot, add bacon, sausage, garlic, chicken bouillon, water and potatoes. Bring to a boil and then simmer on low for 15 minutes.
• 4. Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.

BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside. In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes. Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water. Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor. After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface. Add the fresh kale and stir in to allow the leaves to soften slightly. Add the heavy cream and stir. Salt and pepper to taste. Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - (4.4/5)

Steps:

• 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 are still a little firm, but are beginning to soften. Add the sausage, bacon kale, chicken stock and cream to the pot. Simmer until the potatoes are tender. Do NOT allow to boil.

OLIVE GARDEN ZUPPA TOSCANA RECIPE MY WAY

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 (BETTER THAN OLIVE GARDEN)

Steps:

• 1. Brown sausage links in a sauté pan. 2. Cut links in half lengthwise, then cut slices. 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: 5. Mix flour into cream removing lumps. 6. Add cream, kale, and bacon to the crock pot, stir. 7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste. BEST. SOUP. EVER!!!!

OLIVE GARDEN ZUPPA TOSCANA

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.

OLIVE GARDEN EXACT MATCH, ZUPPA TOSCANA

Steps:

• cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
• meanwhile bake the sausage at 350 for 30 minutes.
• when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
• it's alright if the water starts to boil before you add the sausage.

OLIVE GARDEN ZUPPA TOSCANA

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.