Better Than Olive Garden Zuppa Toscana Recipe 455

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COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

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

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

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.

BETTER THAN ZUPPA TOSCANA



Better than Zuppa Toscana image

After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.

Provided by Jeanne Garber

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

½ pound bacon
1 pound mild pork sausage
1 onion, finely diced
1 tablespoon minced garlic
6 cups chicken broth
6 large red potatoes, sliced
1 teaspoon red pepper flakes
4 cups chopped fresh kale
1 cup sour cream
½ cup grated Parmesan cheese, plus extra for garnishing

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
  • Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 51.9 g, Cholesterol 63.4 mg, Fat 24.6 g, Fiber 5.7 g, Protein 21.3 g, SaturatedFat 10.3 g, Sodium 1563.5 mg, Sugar 4.2 g

BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA



Better Than Olive Garden's Zuppa Toscana image

This is the BEST tasting soup I have ever had. If you want a savory soup that is full of flavor and light on the calories, this is it! You'll never want regular potato soup again!

Provided by Jeremiah Comer

Categories     One Dish Meal

Time 1h5m

Yield 2 gallons, 12 serving(s)

Number Of Ingredients 13

1 lb ground mild Italian sausage
4 -6 russet potatoes, diced
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1/4 cup real bacon piece
10 cups water, divided
7 teaspoons organic better than bouillon chicken base
1 bunch fresh kale, stemmed and torn into bite-size pieces
1 cup heavy cream
salt and pepper
shredded pecorino romano cheese (optional) or parmesan cheese (optional)

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'S ZUPPA TOSCANA



BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA image

Categories     Soup/Stew     Stew     Low Carb     Quick & Easy     Sausage

Yield 12 people

Number Of Ingredients 14

1 lb ground mild Italian sausage
4 -6 russet potatoes, thinly sliced or peeled and diced
1 -1 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 large white onion, chopped
3 garlic cloves, minced
4 tablespoons real bacon pieces
10 cups water, divided
7 teaspoons better than bouillon chicken base
1/3 bunch fresh kale, stemmed and torn
1 cup heavy cream
salt
pepper
shredded pecorino romano cheese (optional) or parmesan cheese (optional)

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.

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



Better than Olive Garden Zuppa Toscana Recipe - (4.5/5) image

Provided by BobN

Number Of Ingredients 9

1 pound Italian sausages (use spicy to get that signature Olive Garden flavor)
4 to 6 russet potatoes, chopped
1 onion, chopped
1/4 cup real bacon pieces (optional)
2 tablespoons garlic, minced, about 3 to 4 cloves
32 ounces chicken broth
1 cup kale or Swiss chard, chopped
1 cup heavy whipping cream
2 tablespoons flour

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.

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