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    Zuppa Toscana (Olive Garden 1) : Ingredients

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    sj04c3020

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    Zuppa Toscana (Olive Garden 1) : Ingredients

    Uploaded by

    sj04c3020
    91 views3 pages

    Original Title

    Zuppa Toscana

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    © Attribution Non-Commercial (BY-NC)

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    Copyright:

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    91 views3 pages

    Zuppa Toscana (Olive Garden 1) : Ingredients

    Uploaded by

    sj04c3020

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Zuppa Toscana (Olive Garden 1)

    While searching for other Tuscan soup recipes on the Internet, I found that many people search
    for the Zuppa Toscana that the Olive Garden restaurants in the U.S. carry on their menu. The
    actual recipe is not known but many have tried to duplicate it; here is one version. On her site,
    Julie Rogers attributes this copycat recipe to Kim Boatman, who included it in her "Home
    Plates" column in the Food Section of the San Jose Mercury News.

    Or try the original Olive Garden Zuppa Toscana recipe.

    INGREDIENTS

     1 1/2 cups spicy sausage links


     3/4 cups onions, diced
     6 slices bacon
     1 1/2 tsp. minced garlic
     2 tbsp. chicken bouillion powder (or 2 cubes, crushed)
     1 quart water
     2 medium potatoes sliced up and then halve the slices
     2 cups kale leaves sliced thinly (spinach can be substituted)
     1/3 cup heavy whipping cream (try fat free half and half)
     parmesan cheese for garnish

    1. Preheat oven to 300°F (150°C). Place sausage links on a sheet pan and bake 25 minutes
    or until done. Cool, then cut in slices, then halve the slices.
    2. Put onions and bacon in a large saucepan and cook over medium heat until the onions are
    almost clear. Remove bacon and crumble.
    3. Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes.
    Simmer 15 minutes.
    4. Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with
    parmesan cheese.

    Buon appetito!

    Olive Garden® Zuppa Toscana


    This is a much requested recipe on the site given its name! Someone who used to work at the
    Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is
    really yummy!

    It is a very good soup and hits the spot on cold winter days. I've included this and a few other
    Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant
    chain. In my opinion, making these recipes at home makes them even better than the ones you
    eat at the restaurant! :)
    Makes: 6-8 servings

    INGREDIENTS

     1 lb ground Italian sausage


     1½ tsp crushed red peppers
     1 large diced white onion
     4 Tbsp bacon pieces
     2 tsp garlic puree
     10 cups water
     5 cubes of chicken bouillon
     1 cup heavy cream
     1 lb sliced Russet potatoes, or about 3 large potatoes
     ¼ of a bunch of kale

    1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate
    while you prepare other ingredients.

    2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately
    15 mins. or until the onions are soft.
    3. Add chicken bouillon and water to the pot and heat until it starts to boil.
    4. Add the sliced potatoes and cook until soft, about half an hour.
    5. Add the heavy cream and just cook until thoroughly heated.
    6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

    Buon appetito!

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