OLIVE GARDEN COPYCAT ZUPPA TOSCANA RECIPE - FOOD.COM
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 840.4, FatContent 57.5, SaturatedFatContent 26.1, CholesterolContent 155, SodiumContent 2275.8, CarbohydrateContent 47.9, FiberContent 5.6, SugarContent 4.5, ProteinContent 33.9
OLIVE GARDEN COPYCAT ZUPPA TOSCANA RECIPE RECIPE | FOOD ...
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
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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