Olive Garden Zuppa Inglese Recipes

COPYCAT ZUPPA TOSCANA

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.

EASY OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

OLIVE GARDEN ZUPPA TOSCANA

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.

OLIVE GARDEN ZUPPA TOSCANA RECIPE WITH A TWIST

Steps:

• Put everything into the crock pot except for the potatoes and cook on high for three to four hours.
• Add the potatoes one hour before it is done so they don't get soggy.

OLIVE GARDEN ZUPPA INGLESE

Steps:

• Make Cremes and chill.
• Vanilla Creme - Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minute
• Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill.
• Chocolate Creme - Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.
• Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill.
• Whipped Creme - Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream until blended.
• Sponge Cake - Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.
• Pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325F for 30 to 35 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled.
• Assemble - Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla creme. Place the second layer of cake crust side down and sprinkle with Lemoncello. Spread half the chocolate creme. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla creme. Cover the sides of the cake with the remaining chocolate creme. Decorate the top and bottom edges with the whipped creme using a pastry bag and tip. Sprinkle the top of the cake with grated unsweetened chocolate. Store dessert in the refrigerator until ready to serve.