COPYCAT ZUPPA TOSCANA
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
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.
QUICK SUPER-DELICIOUS ZUPPA TOSCANA
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
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
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
MY KINDA ZUPPA TOSCANA
Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.
Provided by aHardDaysNight
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
- In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
- Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
- Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
- Garnish with chopped italian parsley or chives, serve hot with slices of bread.
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Reviews 73Total Time 55 minsCategory Main Course
- Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
- Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
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Category SoupCalories 458 per serving
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
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