OLIVE GARDEN TUSCAN SOUP RECIPES

Name: Tuscan Soup a La Olive Garden
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

TUSCAN SOUP A LA OLIVE GARDEN RECIPE - FOOD.COM

Tuscan Soup a La Olive Garden Recipe - Food.com 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. :-)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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, FatContent 2.4, SaturatedFatContent 1.2, CholesterolContent 6.8, SodiumContent 110.5, CarbohydrateContent 28.7, FiberContent 3.9, SugarContent 1.6, ProteinContent 6.1

OLIVE GARDEN COPYCAT ZUPPA TOSCANA RECIPE RECIPE | FOOD ...

Olive Garden Copycat Zuppa Toscana Recipe Recipe | Food ... 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

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 12 cups

Number Of Ingredients 11

Ingredients

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.

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