ZUPPA SOUP INGREDIENTS RECIPES
OLIVE GARDEN ZUPPA TOSCANA SOUP - TOP SECRET RECIPES
For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here! Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
Provided by Todd Wilbur
Total Time 1 hours 15 minutes0S
Prep Time 37 minutes30S
Cook Time 37 minutes30S
Nutrition Facts : Calories 170 calories
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
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POTATO, SAUSAGE & KALE SOUP RECIPE: HOW TO MAKE IT
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love.
—Michelle Babbie, Malone, New York
From tasteofhome.com
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Total Time 30 minutes
Category Dinner, Lunch
Calories 504 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner, Lunch
Calories 504 calories per serving
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
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I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 198 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 198 calories per serving
- In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
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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.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Cuisine italian
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Reviews 4.7
Total Time 1 hours 10 minutes
Cuisine italian
- 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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