Zuppa Toscana Bake Recipes

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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.

SUPER-DELICIOUS ZUPPA TOSCANA



Super-Delicious Zuppa Toscana image

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Provided by souporsweets

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

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.

Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g

WHOLE30 ZUPPA TOSCANA



Whole30 Zuppa Toscana image

A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.

Provided by Cheryl Malik

Categories     Soup

Time 50m

Number Of Ingredients 23

4 slices Whole30-compliant bacon (cut into about 1/2" pieces)
1 pound Italian sausage (made from below recipe or storebought)
½ teaspoons crushed red pepper flakes
4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
1 medium white or yellow onion (diced)
2 tablespoons garlic (minced, about 4 cloves)
4 cups chicken stock
½ bunch kale (stems removed and leaves chopped, 4 cups)
1 can coconut milk
Salt and pepper (to taste)
1 pound ground pork
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley (or 2 teaspoons dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
¼ teaspoon ground fennel seed (optional)
pinch dried oregano
pinch dried thyme

Steps:

  • If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
  • In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  • Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! 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 onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Nutrition Facts : Calories 394 kcal, Carbohydrate 35 g, Protein 13 g, Fat 24 g, SaturatedFat 16 g, Cholesterol 14 mg, Sodium 765 mg, Fiber 5 g, Sugar 5 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

KETO ZUPPA TOSCANA



Keto Zuppa Toscana image

This Keto Zuppa Toscana is ultra creamy and packed with traditional flavours! A delicious Olive Garden restaurant copycat recipe made low carb, with only 7 grams of net carbs!

Provided by Chrissie

Categories     Main Course     Main Dish     Soup

Time 35m

Number Of Ingredients 15

8 strips bacon (cooked until crispy, then chopped)
1 pound Italian sausage
1 onion (diced)
1/2 red pepper (diced)
4 cloves garlic (finely minced)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1/2 cup white wine
4 cups chicken broth
4 cups cauliflower florets
1 cup heavy cream
3/4 cup grated parmesan
3 cups kale (chopped)
extra grated parmesan for serving

Steps:

  • Heat a large pot over medium heat and add the bacon. Cook the bacon until crispy, remove it to a paper towel-lined plate to cool, then chop the bacon into small pieces and set aside.
  • Drain the bacon fat out of the pot, then add the Italian sausage (casings removed) and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage to a paper towel-lined plate and set aside.
  • Drain the fat from the pot again and add the diced onion, diced red pepper, and garlic, along with the salt, pepper and red pepper flakes.
  • Saute over medium heat until the onion and pepper are soft.
  • Add the white wine and deglaze the pan, scraping up all the brown bits in the bottom of the pan.
  • Once the wine evaporates, add the chicken broth and the cauliflower.
  • Cover the pot and let the cauliflower cook in the broth until fork tender (this should take less than 10 minutes).
  • Once the cauliflower is cooked through, turn off the heat under the pot.
  • Add the sausage back into the pot, along with the heavy cream, parmesan and kale, and stir well. The kale will wilt in a minute or two, and the parmesan will melt into the creamy soup.
  • Top the soup with the crispy bacon, and some additional grated parmesan when serving.

Nutrition Facts : ServingSize 1.5 cups, Calories 479 kcal, Carbohydrate 9 g, Protein 17 g, Fat 41 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1036 mg, Fiber 2 g, Sugar 2 g

ZUPPA TOSCANA BAKE



Zuppa Toscana Bake image

Everything you love about zuppa toscana in a form that's more transportable and easier for small children to eat.

Provided by Rebecca Joy Mahoney

Categories     World Cuisine     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

5 slices bacon
1 pound Italian sausage
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 (8 ounce) package fresh spinach
1 (16 ounce) package prepared gnocchi
¾ cup heavy cream
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place bacon slices on a microwave-safe plate between 4 sheets of paper towels. Microwave until sizzling and browned, about 4 minutes. Let cool for 10 minutes; chop.
  • Cook Italian sausage over medium-high heat in a 15-inch frying pan or large pot until browned, about 5 minutes.
  • Reduce heat to medium. Add onion and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in flour. Pour in chicken broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Fold spinach in carefully, stirring until wilted, about 2 minutes. Add gnocchi and heavy cream, stirring mixture until thoroughly combined.
  • Transfer mixture into a 9x13-inch baking pan. Top with bacon pieces and Parmesan cheese.
  • Bake in the preheated oven until cheese is golden brown, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 22.6 g, Cholesterol 100 mg, Fat 36 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 17.3 g, Sodium 1227.5 mg, Sugar 1.7 g

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