Best 2 Olive Garden Zuppa Toscana Soup Recipes

OLIVE GARDEN ZUPPA TOSCANA SOUP

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 CLONE)

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).