Best 4 Olive Garden Zuppa Toscana Recipe My Way Recipes

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Craving a warm and comforting meal that will transport you to the heart of Italy? Look no further than my special take on Olive Garden's Zuppa Toscana! This classic Italian soup is a symphony of flavors, featuring savory sausage, tender kale, hearty potatoes, and beans swimming in a creamy broth. Whether you're looking for a cozy dinner on a chilly evening or a comforting bowl of soup to chase away the blues, this elevated version of Zuppa Toscana will surely hit the spot. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create a soup that's both satisfying and unforgettable.

Here are our top 4 tried and tested recipes!

OLIVE GARDEN COPYCAT ZUPPA TOSCANA



Olive Garden Copycat Zuppa Toscana image

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

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

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.

QUICK SUPER-DELICIOUS ZUPPA TOSCANA



Quick Super-Delicious Zuppa Toscana image

If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.

Provided by Rosemary Baker

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 pound bulk mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
8 ¾ cups chicken broth
6 potatoes, thinly sliced
6 cups chopped fresh kale
1 cup heavy whipping cream

Steps:

  • Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
  • Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
  • Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
  • Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 g

ZUPPA TOSCANA (TUSCAN SOUP) MY WAY



Zuppa Toscana (Tuscan Soup) My Way image

I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.

Provided by Knitting Granny

Categories     < 60 Mins

Time 50m

Yield 13 cups

Number Of Ingredients 9

1 (12 ounce) package jimmy dean low-fat sausage or 1 (12 ounce) package sausage, of your choice
3 garlic cloves, peeled pressed and chopped
2 quarts chicken stock
1 quart half-and-half cream (you can use part milk if you want)
6 medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
1 teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
1 small bok choy, washed and sliced cross-wise (stems and leaves)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
  • Drain fat, if any.
  • Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
  • Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
  • Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
  • Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
  • Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
  • Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
  • Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

Nutrition Facts : Calories 230.2, Fat 10.6, SaturatedFat 5.8, Cholesterol 32, Sodium 290.9, Carbohydrate 25.7, Fiber 2.3, Sugar 4.2, Protein 8.8

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana 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

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

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.

Tips:

  • Use high-quality Italian sausage for the best flavor.
  • Don't overcook the sausage; it should be cooked through but still slightly pink in the center.
  • Use a good quality chicken broth for the soup base.
  • Don't skimp on the vegetables; they add flavor and texture to the soup.
  • Use fresh kale for the best flavor and texture.
  • Don't overcook the kale; it should be wilted but still slightly crisp.
  • Serve the soup with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Conclusion:

This Olive Garden Zuppa Toscana recipe is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please. So next time you're looking for a comforting and flavorful soup, give this Olive Garden Zuppa Toscana recipe a try.

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