OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - FOOD.COM
This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
- Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
- Add the cream and bacon bits, and simmer for about 10 minutes.
- Notes:.
- I use 10 medium size potatoes.
- Half and Half can be substituted for the heavy cream if desired.
- Kale can be found in the produce department of most grocery stores.
- The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.
Nutrition Facts : Calories 291.5, FatContent 22, SaturatedFatContent 9.6, CholesterolContent 59.5, SodiumContent 1443.9, CarbohydrateContent 10.7, FiberContent 1.1, SugarContent 1.6, ProteinContent 12.5
CROCK POT ZUPPA TOSCANA - HOMEMADE HOOPLAH
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.
Nutrition Facts : Calories 367 kcal, CarbohydrateContent 24 g, ProteinContent 14 g, FatContent 25 g, SaturatedFatContent 11 g, CholesterolContent 74 mg, SodiumContent 866 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving, TransFatContent 1 g
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OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - FOOD.COM
This is The Olive Garden's recipe, from their cookbook. It is not a copycat.
It has been cut down to make a more reasonable size.
I have made this for several years, and everyone who has tasted it, loves it.
It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night !
***I have edited the cooking order to make the preparation time shorter.***
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 291.5 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 291.5 per serving
- The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.
See details
OLIVE GARDEN ZUPPA TOSCANA RECIPE - FOOD.COM
Make and share this Olive Garden Zuppa Toscana recipe from Food.com.
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Reviews 5.0
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