Tuscan Soup A La Olive Garden 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.

EASY OLIVE GARDEN ZUPPA TOSCANA SOUP



Easy Olive Garden Zuppa Toscana Soup image

This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!

Provided by Tiffany

Categories     Soup

Time 40m

Number Of Ingredients 12

1 pound spicy Italian ground sausage (use mild for kid-friendly)
4 tablespoons butter
½ white onion (diced)
1 tablespoon minced garlic
6 cups chicken broth
2 cups water
4-5 yellow potatoes (cut into 1-inch pieces)
3 teaspoons salt (or to taste)
1 teaspoon black pepper
2 cups heavy cream
4 cups chopped kale
chopped bacon or bacon bits and grated parmesan cheese for topping (optional)

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.

Nutrition Facts : Calories 833 kcal, Carbohydrate 16 g, Protein 25 g, Fat 76 g, SaturatedFat 38 g, TransFat 1 g, Cholesterol 246 mg, Sodium 3849 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

OLIVE GARDEN ZUPPA TOSCANA



Olive Garden Zuppa Toscana image

You can make Olive Garden Zuppa Toscana Soup at home with this easy copycat recipe.

Provided by Stephanie Manley

Categories     Soup

Time 55m

Number Of Ingredients 11

1 pound sweet or hot Italian sausage links
1 pound russet potatoes (peeled, cut in half lengthwise, then sliced 1/4-inch thick)
1 cup chopped onion
29 ounces chicken broth ((2 cans))
1 quart water
2 teaspoons minced garlic
1/4 cup chopped slices of bacon (or Oscar Mayer Real Bacon Bits(1/2 can))
kosher salt (to taste)
ground black pepper (to taste)
2 cups chopped kale
1 cup heavy cream

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.

Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OLIVE GARDEN ZUPPA TOSCANA RECIPE {CROCK POT COPYCAT}



Olive Garden Zuppa Toscana Recipe {Crock Pot Copycat} image

Do you love that amazing sausage and potato soup from Olive Garden? Our Crock Pot Olive Garden Zuppa Toscana Recipe is that same hearty Tuscan soup, adapted for your crock pot.

Provided by Cris

Categories     Soup

Time 4h15m

Number Of Ingredients 8

1 lb. ground pork sausage
3/4 cup onion (diced)
6 slices bacon (diced)
1 teaspoon garlic (minced)
4 cups chicken broth
1 cup potatoes (cut into bite sized pieces)
2 cups kale (thinly sliced)
3/4 cup whipping cream

Steps:

  • Cook your sausage in a large skillet and brown over medium heat
  • Drain and set aside
  • Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
  • Place sausage, onions, bacon and garlic in your 6 quart crock pot along with broth and potatoes.
  • Cook on low for 4-6 hours
  • Add your kale and whipping cream to your crock pot and stir before serving

Nutrition Facts : Calories 503 kcal, Carbohydrate 16 g, Protein 20 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 109 mg, Sodium 1246 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COPYCAT OLIVE GARDEN ZUPPA TOSCANA



Copycat Olive Garden Zuppa Toscana image

This Olive Garden Zuppa Toscana Soup is a lightened copycat version of the classic using poultry sausage and then filled with creamy russet potatoes and hearty kale. This healthy soup recipe is delicious and is better than the restaurant version.

Provided by Tammy Overhoff

Categories     dinner recipe     Soup

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 pound ground Italian turkey or poultry sausage (or 6 links with casings removed)
1 medium onion (chopped)
6 cloves garlic (chopped)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
4 medium russet potatoes (about 2.5 lbs) (skinned, thickly sliced, and quartered)
4 cups chicken broth
2 cups 1% milk
1/2 teaspoon salt
3-4 cups chopped kale
grated parmesan cheese (optional)

Steps:

  • Heat the olive oil in a large soup pot and cook the italian sausage until no longer pink. As it's cooking use a spoon or spatula to break into small pieces.
  • Add the onion, garlic, basil, oregano, thyme, and crushed red pepper flakes to the sausage and cook that for 5 minutes or until the onion and garlic start to soften.
  • Stir in the potatoes, chicken broth, and milk and bring to a boil and then simmer until potatoes are soft - this takes about 15-20 minutes.
  • Give the soup a taste, and then add in the salt.
  • Stir in the kale and cook for another 15 minutes or until the kale is tender.
  • Sprinkle with parmesan cheese (optional) and serve hot!

Nutrition Facts : ServingSize 1 g, Calories 310 kcal, Carbohydrate 34 g, Protein 23 g, Fat 8 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 216 mg, Sugar 6 g

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.

TOSCANA SOUP



Toscana Soup image

Potato and sausage soup served at a certain famous restaurant.

Provided by Ken Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 5

Number Of Ingredients 9

12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
¾ cup diced onion
1 ¼ teaspoons minced garlic
2 tablespoons chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
⅓ cup heavy cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
  • Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
  • Stir in broth, water and potatoes; simmer 15 minutes.
  • Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 6.8 g, Cholesterol 72.2 mg, Fat 21.7 g, Fiber 1.3 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 1216.4 mg, Sugar 2.7 g

TUSCAN SOUP A LA OLIVE GARDEN



Tuscan Soup a La Olive Garden image

If you have enjoyed the "ZUPPA TOSCANA" at the Olive Garden, then you will love this Copy Cat recipe. If you have not had it, then you need to try it. :-)

Provided by Koechin Chef

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups spicy sausage (Jimmy Dean)
1 medium onion, diced
2 garlic cloves, minced
4 tablespoons chicken base
2 quarts water
1/2 teaspoon dried thyme
1 bay leaf
4 cups coarsely chopped potatoes
6 cups chopped fresh kale
5 ounces evaporated milk
parmesan cheese

Steps:

  • In some olive oil sauté the onion and garlic until transparent.
  • Add water and chicken base or 2 quarts chicken broth.
  • Add the potatoes (I like to use frozen hash browns that I always have on hand).
  • Add the seasonings.
  • Bring to boil. Cover with lid and simmer.
  • Brown the sausage, breaking up into small pieces, and drain in a stainer.
  • Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
  • Add the sausage and kale to your saucepan and cook until potatoes are tender.
  • Add the can of evaporated milk and heat through.
  • Check to see if you want to add any salt.
  • Serve with freshly grated Parmesan cheese. Enjoy.:-).

Nutrition Facts : Calories 151.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.8, Sodium 110.5, Carbohydrate 28.7, Fiber 3.9, Sugar 1.6, Protein 6.1

TUSCAN SOUP A LA OLIVE GARDEN!



Tuscan Soup A la Olive Garden! image

this was always our favorite soup at Olive Garden, but very salty and I wanted a version for anytime. So I created my own (according to my husband and others) better and healthied version.

Provided by Ingrid Parker

Categories     Other Soups

Time 45m

Number Of Ingredients 10

2 cups spicy sausage (jimmy dean)
1 medium onion, diced
2 garlic cloves, minced
4 tbsp. chicken base
2 quarts water
4 cups chopped potatoes, or thinly sliced (i use frozen hash browns)
6 cups chopped kale, center rib removed
5 oz. evapotated milk (small can)
1/2 tsp. dried thyme
1 bay leaf

Steps:

  • 1. In some olive oil sauté the onion and garlic until soft. Add the dried thyme and stir in.
  • 2. Add chicken base and water. Or use 2 Qt. chicken stock. Add the bay leaf.
  • 3. Add Potatoes. If using frozen hash browns. No need to thaw. Bring to a boil. Reduce heat, cover and simmer
  • 4. Brown the sausage, breaking it up into small chunks, and drain. I like Jimmy Dean Spicy Sausage. It renders out hardly any fat!
  • 5. Add sausage and chopped Kale to the soup. Cook until potatoes are tender.
  • 6. Add the can of evaporated milk and heat through. Taste for extra salt? Serve sprinkled with Fresh grated Parmesan. Enjoy!

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