Best 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.

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
• In the same skillet cook the sausage and set aside ( I put it on the back burner).
• In a large soup/stew pan put cook onions until tender and clear.
• Add in garlic and cook for a minute.
• Add water and chicken boullion cubes.
• Start to tear the bacon into bite size pieces and add to the pot.
• Add sausage.
• Add cauliflower.
• Cook for 15 minutes (until cauliflower is soft).
• Add heavy cream.
• Add kale (I tear mine into bite size pieces).
• Simmer for 5-10 minutes.

"OG" ZUPPA TOSCANA SOUP

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.

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).

COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
• Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
• Add remaining ingredients and simmer for 5 more minutes then serve.

TUSCAN POTATO SOUP (ZUPPA TOSCANA)

Steps:

• In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 5 Minutes before serving mix in the chopped kale leaves.

CAULIFLOWER TUSCAN SOUP (ZUPPA TOSCANA)

Steps:

• Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
• Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
• Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

ZUPPA TOSCANA SOUP - LIGHT VERSION

Steps:

• Brown and drain turkey sausage (rinse if you wish) and set aside.
• Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
• Add remainder of ingredients except Kale and powdered milk.
• Cook until potatoes are tender.
• Add Kale and powdered milk solution and simmer additional 5 minutes.

OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• 1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
• 2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
• 3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
• 4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.

ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.

OLIVE GARDEN ZUPPA TOSCANA SOUP

Steps:

• 1. Bake sausage in 300 degree oven for 15-20 mins. until done.
• 2. Fry bacon until crispy, lay aside until cook, then crumble. Add garlic to the pan and cook for 1 minute.
• 3. In a 4 quart stock pot, add bacon, sausage, garlic, chicken bouillon, water and potatoes. Bring to a boil and then simmer on low for 15 minutes.
• 4. Add kale and milk, simmer for another 5 minutes and serve with baguette bread sticks.

OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - (4.4/5)

Steps:

• In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften. Add the sausage, bacon kale, chicken stock and cream to the pot. Simmer until the potatoes are tender. Do NOT allow to boil.

ZUPPA TOSCANA (TUSCAN SOUP) MY WAY

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.).

ZUPPA TOSCANA SOUP

Steps:

• Cook potatoes in water with chicken bouillon cubes until potatoes are done.
• Saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. Wilt greens.
• To chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using.
• Add onions, garlic, and spinach to soup and stir to combine all.
• Simmer for 10 to 15 minutes.
• Before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined.
• Note: You may use as little or as much spinach or kale as you would like.

ZUPPA TOSCANA SOUP

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.

ZUPPA TOSCANA SOUP

Steps:

• 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 over low-medium heat for approximately 15 minutes or until the onions are soft.
• Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.

SKINNY ZUPPA TOSCANA SOUP

Steps:

• Place bacon into a large soup pot or dutch oven and cook over medium heat until cooked and crispy. Remove bacon to a dry paper towel and set aside to use for garnish.
• Place the sausage into the pot with the bacon grease and cook until nearly cooked through. Add in the onion and garlic and continue to cook until the sausage is browned and the onions are translucent.
• Once the veggies are tender and the meat is cooked, add in the chicken broth and potatoes and bring it all to a boil. Reduce the heat down to medium and simmer to cook for about another 10 minutes or until the potatoes are tender.
• Finally, toss in the spinach and pour in the half & half. Heat through for a minute or two and season with salt and pepper to taste. Remove from the heat and serve right away with a sprinkle of bacon for garnish. Enjoy!

"OG" ZUPPA TOSCANA SOUP RECIPE

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.