Olive Garden Zuppa Toscana Recipes

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

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.

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.

Steps:

• Add sausage to a large soup pot and crumble as it cooks over medium heat.
• When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
• Sprinkle flour over mixture and stir to combine.
• Pour in the chicken broth and bring to a boil.
• Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
• Once soup is boiling, add potatoes to pot.
• Cook for 20 minutes or until potatoes are fork tender.
• Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
• Serve hot.

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.

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.

Steps:

• Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
• In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft.
• Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
• Add potatoes and cook until soft, about half an hour.
• Add heavy cream and cook until thoroughly heated.
• Stir in the sausage.
• Add kale just before serving. Delicious!

Steps:

• Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
• Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
• Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
• Add Chicken broth, minced garlic and water to stock pot.
• Boil for 30 minutes or until potatoes are tender.
• Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and simmer for 15 minutes.

Steps:

• In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
• In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
• Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken concentrate and stir to combine. Add the remaining 8 cups of water.
• Add potatoes and cook until fork tender. You may wish to add more salt, but be careful because the chicken base is very salty. Taste for saltiness after each addition.
• After the potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface using a large spoon.
• Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down with time.
• Reduce the heat to low and add the heavy cream. Stir.
• Add freshly ground black pepper, if desired.
• Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.