Best Copycat Zuppa Toscana Recipe

Zuppa Toscana Recipe (Olive Garden Copycat)

WEBMay 9, 2019 · In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). …

1. 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.
2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
3. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
4. 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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Zuppa Toscana (Olive Garden Copycat Recipe)

WEBMar 6, 2024 · This Zuppa Toscana copycat recipe from Olive Garden is everything you love about the original but tastes even better! Creamy …

Rating: 5/5(17)
1. Heat a fry pan to about medium heat. Shape the sausage into small rounds and brown stirring frequently.
2. Then remove to a plate lined with paper towels to de-grease.
3. Put everything except for the potatoes together in a large crockpot and cook on high for 3 to 4 hours.
4. Add potatoes the last 40-60 minutes (if you add them too soon they will get too soft). Serve with breadsticks.

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Zuppa Toscana Recipe Food Network Kitchen Food Network

WEBJan 24, 2019 · Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until …

Rating: 5/5(284)
1. 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.
2. 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.
3. 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.

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