Best Olive Garden Exact Match Zuppa Toscana Recipes

OLIVE GARDEN EXACT MATCH, ZUPPA TOSCANA

Olive Garden Exact Match, Zuppa Toscana image

Make and share this Olive Garden Exact Match, Zuppa Toscana recipe from Food.com.

Provided by scubachef

Categories Stew

Time 42m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken broth, little more than 2 cups
1 quart water
1 tablespoon minced garlic or 2 cloves, minced
2 -3 russet potatoes, depending on desired consistency
2 cups kale
1 lb sausage, personally I like half hot and half sweet
1 onion
8 ounces heavy whipping cream
1 1/2 ounces bacon bits
salt and pepper

Steps:

cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
meanwhile bake the sausage at 350 for 30 minutes.
when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
it's alright if the water starts to boil before you add the sausage.

Nutrition Facts : Calories 499.4, Fat 39.4, SaturatedFat 17.2, Cholesterol 103.5, Sodium 1140.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.6, Protein 16.5

ZUPPA TOSCANA FROM OLIVE GARDEN

Zuppa Toscana from Olive Garden image

This is my favorite soup. This recipe is supposedly from someone who used to work at Olive Garden according to tuscanrecipes.com. This recipe tastes exactly like it does at Olive Garden. I love it! Here for safe keeping, considering I've already lost it once!

Provided by CookingLaura

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale

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!

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