Zuppa Toscana Recipes

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

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.

OLIVE GARDEN ZUPPA TOSCANA

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and 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 and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

KETO ZUPPA TOSCANA SOUP RECIPE

Steps:

• In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
• In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
• Add the onions and garlic and saute for 3-5 minutes.
• Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
• Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
• Add the heavy cream and heat through.

CROCK POT ZUPPA TOSCANA RECIPE

Steps:

• Brown the ground sausage in a large skillet and drain off any remaining fat from the pan.
• Add the ground sausage to the slow cooker. I
• Place in the minced garlic, onion, potato, salt, pepper, and broth.
• Stir to combine.
• Cook on low for 5-6 hours on low or on high for 2.5-3 hours until the potatoes are cooked through.
• Stir in the whipping cream and the chopped kale. Cover and cook on low for 30 minutes or on high for 15 minutes until the kale is cooked through.
• Stir and serve.
• Top with parmesan cheese when serving and enjoy!

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

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.