Olive Garden Zuppa Toscana Recipe My Way

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 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.

HEALTHY OLIVE GARDEN ZUPPA TOSCANA (DAIRY FREE, VEGGIE-PACKED, OPTIONALLY VEGAN)

Steps:

• In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium high. Add sausage, breaking it apart into small pieces with a wooden spoon, and cook until brown, about 10 minutes. Transfer to a plate; don't wash out pot.
• If you're vegan, start here: add 1 tablespoon of additional olive oil to the pot. Add the potatoes, onion, cauliflower, and sea salt. Cook on medium-high until just brown, about 5-7 minutes.
• Add the coconut milk, vegetable broth, and thyme, scraping the brown bits off the bottom of the pan (these help make the soup delicious!). Bring to boil, then reduce heat to simmer. Simmer for 10 minutes, until the potatoes are easily pierced with a fork.
• Add the garlic (leaving it until this point makes it far more immune-boosting, which you can read about more in my cookbook), kale, and sausage (if using-if omitting, add those red pepper flakes now). Cook until the kale is bright green and wilted, about 3 minutes. Serve warm. Serves 4; can be kept in the fridge for 4-5 days.

ZUPPA TOSCANA (TUSCAN SOUP) MY WAY

Steps:

• Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
• Drain fat, if any.
• Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
• Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
• Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
• Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
• Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
• Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
• Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

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.

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!