COPYCAT OLIVE GARDEN ZUPPA TOSCANA RECIPES

Steps:

• Heat olive oil in a saucepan; add wine and lemon juice. When olive oil starts to boil, place shrimp in the pan and cook on medium heat until shrimp curls. Remove shrimp but leave wine mixture in the pan.
• In the same saucepan, add onion, minced garlic, and garlic salt. Saute until the onions are transparent.
• Mix flour with 1 tablespoon of water to make a paste.
• Add flour paste to the saucepan. Stir and cook until sauce is thick.
• Pour cream in the sauce, stir, then add the cheeses 1 at a time, whisking constantly after each addition. The sauce should be a medium-thick consistency and smooth.
• Place Italian bread on a serving tray in an X.
• Arrange shrimp in the middle of the bread.
• Spoon sauce in the middle of the bread, covering the shrimp.
• Sprinkle with sliced green onions, olives, tomatoes, and red pepper on top. Sprinkle more Parmesan cheese on top if desired. Enjoy!

Steps:

• In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.
• In a crock pot, add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
• Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
• Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
• Cover crock pot and cook on HIGH for another 30 minutes.
• Serve zuppa toscana immediately with shredded parmesan cheese as garnish.