Copycat Olive Gardens Zuppa Toscana Recipes

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OLIVE GARDEN COPYCAT ZUPPA TOSCANA



Olive Garden Copycat Zuppa Toscana image

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

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'S ZUPPA TOSCANA



Copycat Olive Garden's Zuppa Toscana image

Make and share this Copycat Olive Garden's Zuppa Toscana recipe from Food.com.

Provided by Anonymous

Categories     European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon crushed red pepper flakes
5 medium potatoes, medium dice
6 cups chicken stock
1 tablespoon olive oil
1 medium onion, small dice
3/4 lb Italian sausage
1 tablespoon minced garlic
1 head kale, chopped
2/3 cup heavy cream
2 teaspoons cracked black pepper

Steps:

  • In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
  • Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
  • Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.
  • Serve hot and enjoy.

Nutrition Facts : Calories 542, Fat 30.6, SaturatedFat 12.7, Cholesterol 75.8, Sodium 1050.4, Carbohydrate 45.6, Fiber 4.6, Sugar 6.7, Protein 21.4

OLIVE GARDEN ZUPPA TOSCANA (COPYCAT)



Olive Garden Zuppa Toscana (Copycat) image

I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others!

Provided by Captains Lady

Categories     Stocks

Time 35m

Yield 12 cups, 4 serving(s)

Number Of Ingredients 9

4 red potatoes
1 tablespoon onion flakes, dried
1 teaspoon garlic, minced
3 cups chicken broth, reduced fat
5 cups water
1/2 lb reduced-fat Italian sausage
2 slices turkey bacon, chopped small
2 cups kale, chopped
1 cup fat-free evaporated milk

Steps:

  • Cut potatoes into quarters, then slice each piece into quarter inch pieces.
  • Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
  • While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
  • In the same skillet, saute bacon until crisp.
  • When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
  • Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!

Nutrition Facts : Calories 271.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.9, Sodium 764.4, Carbohydrate 46.6, Fiber 4.4, Sugar 10.5, Protein 14.8

COPYCAT OLIVE GARDEN ZUPPA TOSCANA



COPYCAT Olive Garden Zuppa Toscana image

Make and share this COPYCAT Olive Garden Zuppa Toscana recipe from Food.com.

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

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