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Olive Garden Copycat Zuppa Toscana

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Ingredients

Adjust Servings:
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

Nutritional information

840.4
Calories
517 g
Calories From Fat
57.5 g
Total Fat
26.1 g
Saturated Fat
155 mg
Cholesterol
2275.8 mg
Sodium
47.9 g
Carbs
5.6 g
Dietary Fiber
4.5 g
Sugars
33.9 g
Protein
533 g
Serving Size

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Olive Garden Copycat Zuppa Toscana

Features:
    Cuisine:

    We love this soup! My sons friend was over for dinner and he couldn't get enough!! Be sure to drain the sausage though! We always top it with grated parmigiano reggiano! Yum!!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Olive Garden Copycat Zuppa Toscana,This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.,We love this soup! My sons friend was over for dinner and he couldn’t get enough!! Be sure to drain the sausage though! We always top it with grated parmigiano reggiano! Yum!!,Zuppa Toscana Pasta/Rice Sauce 1 pound ground Italian sausage 1 – 2 teaspoons of minced garlic 1 large white, yellow or vidalia onion diced Salt to taste Pepper to taste 1 cup Water 2 cups Heavy Whipping Cream Red pepper to desired heat level 8 to 12 ounces of Chopped Cooked Bacon No Flour No Cornstarch No Chicken Broth or Bouillon No Accent Seasoning Cook Sausage Spoon out cooked sausage and set aside Add minced garlic for one minute and cook stirring constantly. Do Not Burn. Add onion and cook until soft. Add bacon and cook for 2 minutes. Add sausage, water, whipping cream and cook, stirring occasionally. Add salt and pepper to taste Add chopped/diced Kale. Stir and turn off heat Let rest for 5 minutes before using. Stir after resting. Add pasta or rice to the sauce and stir together or ladle sauce over pasta or rice. If preferred, use sauce with cooked potatoes. use Moderna Vermicelli or Elbow Pasta. Signed, Mr Christopher A Gass U.S. Navy Veteran


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    Steps

    1
    Done

    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.

    2
    Done

    Add Onions, Garlic, Salt, Pepper, and Red Pepper Flakes to Sausage and Cook Until Onions Are Clear and Aromatics of the Seasonings Blend Together.

    3
    Done

    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).

    4
    Done

    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.

    5
    Done

    Reduce Heat to Lowest Setting and Sprinkle in Your Kale and Cooked Bacon and Slowly Pour Cream While Stirring.

    6
    Done

    Check For Taste and Then Serve.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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