ZUPPA TOSCANA
Italian Tuscan sausage soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
- Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- Remove bacon and crumble. Set aside.
- Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
OLIVE GARDEN ZUPPA TOSCANA SOUP
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.***
Provided by Karen Anne Newton RN
Categories One Dish Meal
Time 45m
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.
ZUPPA TOSCANA SOUP
Olive Garden lovers... you'll recognize this one. Spicy sausage, russet potatoes, and cavolo greens in a light creamy broth.
Provided by lhbishop
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the stock and cream in a saucepan over medium heat.
- Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
- Add the kale.
- Grill or sauté the sausage. When cooked and cooled, cut the sausage in an angle about 1/2-inch thick. Add the sausage to the soup.
- Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
Nutrition Facts : Calories 684.1, Fat 45.7, SaturatedFat 17.5, Cholesterol 115.6, Sodium 1635.9, Carbohydrate 38.9, Fiber 3.7, Sugar 6.1, Protein 29.6
COPYCAT ZUPPA TOSCANA
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
Time 1h10m
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.
SLOW COOKER ZUPPA TOSCANA
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.
Provided by Heather Stalzer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h53m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
- Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
- Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g
ZUPPA TOSCANA
Make and share this Zuppa Toscana recipe from Food.com.
Provided by RealMcMom
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
- Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- Remove bacon and crumble.
- Add garlic to the onions and cook an additional 1 minute.
- Add chicken base, water and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale and cream.
- Simmer 4 minutes and serve.
Nutrition Facts : Calories 225.1, Fat 15.4, SaturatedFat 6.5, Cholesterol 33.5, Sodium 242.5, Carbohydrate 17.4, Fiber 2.3, Sugar 1.5, Protein 5.3
OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
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.
ZUPPA TOSCANA SOUP (OLIVE GARDEN CLONE)
I have tried quite a few different recipes that state they are a Zuppa Toscana Copy Cat but none of them had much flavor and while they were close I set out to make a soup that is Zuppa Toscana.
Provided by Chef Wahoo
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring chicken stock and water to a light boil and add potatoes.
- In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
- Sauté the onion in the bacon rendering until almost caramelized (golden color).
- Remove and put in boiling stock.
- In the same skillet add olive oil and cook Italian sausage (with casings removed).
- Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
- Add mixture to the stock.
- By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
- When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
- Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
Nutrition Facts : Calories 432.8, Fat 20.8, SaturatedFat 7.8, Cholesterol 48, Sodium 945.6, Carbohydrate 45, Fiber 7.6, Sugar 7.3, Protein 21.1
SPICY ZUPPA TOSCANA SOUP
This delicious soup tastes even better than Olive Gardens! Spicy, smooth and incredibly flavorful, this soup is a HUGE hit with my my husband, who hates soups! PERFECT for cool nights.
Provided by cathyandalfie
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Crumble sausage and chorizo into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.
- Chop onions and dice bacon; add to the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
- Slice potatoes in half lengthwise and cut into 1/4âÃÂó slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.
- Add remaining ingredients as well as the sausage and simmer for 5 to 10 more minutes. Let cool and serve with warm garlic breadsticks.
- This soup in delish! Enjoy!
"OG" ZUPPA TOSCANA SOUP
This is exactly like the soup at 'OG.'
Provided by fire1676
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h4m
Yield 6
Number Of Ingredients 10
Steps:
- Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
- Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
- Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 22.3 g, Cholesterol 91.4 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 15.1 g, Sodium 1780.4 mg, Sugar 2.2 g
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