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My Kinda Zuppa Toscana

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, ...

Olive Garden Zuppa Toscana

If sausage is in links, take out of wrapper (or slice).
Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
Add garlic to the onion, and cook 1 minute.
Add chicken base, water, and potatoes; simmer 15 minutes.
Crumble bacon.
Add crumbled bacon, sausage, kale and cream.
Simmer 4 minutes, then serve.

Olive Garden Low Carb Zuppa Toscana Soup

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).
...

Copycat Olive Garden Zuppa Toscana

Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
Add 1 tbsp olive to a soup pot and add the onions and garlic.
Cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the 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, sausage and the kale.
Heat through but do not ...

Olive Garden Zuppa Toscana Ii

Cook sausage at 300\u00b0 for 1/2 hour. Drain on paper towel and cut into slices. Cook potatoes, onion, chicken broth, water and garlic in pot on medium heat until potatoes are done. Add sausage, bacon and salt and pepper to taste.
Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through (do not boil) and serve.

Olive Garden Zuppa Toscana (Copycat)

Cut potatoes into quarters, then slice each piece into quarter inch pieces.
Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
In the same skillet, saute bacon until crisp.
When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.

Zuppa Toscana

Preheat oven to 300 degrees.
Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble.
Add garlic to the onions and cook an additional 1 minute.
Add chicken base, water and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale and cream.
Simmer 4 minutes and serve.

Olive Garden Copycat Zuppa Toscana

Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
Add Chicken broth, minced garlic and water to stock pot.
Boil for 30 minutes or until potatoes are tender.
Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and ...

Olive Garden Exact Match, Zuppa Toscana

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.

Healthier Zuppa Toscana (Olive Garden Clone)

In a large stock pot, cook the bacon until somewhat done.
Add the onion and saute until almost caramelized (golden color).
Add chicken stock and water, then bring to a light boil and add potatoes.
Cook Italian sausage (with casings removed) separately in a skillet.
When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
Add mixture to the stock.
When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
Add ...

Olive Garden Lower Fat Zuppa Toscana

Saute sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
Add onion to pan and saute until softened.
Add garlic and cook one minute.
Add water, chicken base, and potato.
Bring to boil, then simmer 15 minutes.
Add kale, cook another 5 minutes.
Stir in sausage, bacon and milk.
Simmer 5 minutes. Serve.

Crock Pot Zuppa Toscana

Brown sausage links in a saute pan, then slice into rings.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
Add just enough water to cover the vegetables and meat.
Cook on high 4-5 hours (low 6-8 hours) until potatoes are soft.
30 minutes before serving, mix flour into half and half to remove any lumps.
Add half and half mixture and kale to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt, pepper, and cayenne to taste.

Better Than Olive Garden'S Zuppa Toscana

In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken ...

Olive Garden Zuppa Toscana Soup

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
Saute 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 ...

Olive Garden Zuppa Toscana Soup

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.

Zuppa Toscana

In large stockpot, over medium high heat, add crushed red pepper flakes, potatoes and chicken broth. Bring to a boil, then reduce heat to low and let simmer.
In a seperate saute pan, over medium heat add the olive oil. Once it is hot, add in the onion, sauage and the garlic. Cook until sausage it fully cooked.
Transfer onions, sausage and garlic to stock pot.
To stockpot add the kale, heavy cream and black pepper. Stir and then continue to simmer on low, covered, for 10 minutes.
Serve hot and enjoy!

Olive Garden'S Zuppa Toscana

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
Add the chicken stock and water. Bring to a boil.
Add potatoes and cook until soft, about 15-20 minutes.
Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
Add kale just before serving.
ENJOY!

Zuppa Toscana (Tuscan Soup) My Way

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 ...

Low-Carb Zuppa Toscana

Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer ...

Slow Cooker Zuppa Toscana

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker (such as Crock Pot(R)). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
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