How do you make the Zuppa Toscana like they serve at Olive Garden?

Question

My family and I have become seriously addicted to that soup. It's so good! Can anyone tell me the ingredients and how to actually cook the soup?

Answer 1

This is the recipe I use.

Zuppa Toscana Souplike Olive Garden's®Spicy sausage and bacon, russet potatoes andgreens in a creamy broth. A low-carbohydratealternative is also suggested.Submitted By: Jessica DudleyServes: 10Prep. Time: 0:351 lb. spicy Italian sausage - crumbled1/2 lb. smoked bacon - chopped1 qt. water(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth2 lg. russet potatoes - scrubbed clean, cubed2 garlic cloves - peeled, crushed1 med. onion - peeled, chopped2 cups chopped kale OR Swiss chard1 cup heavy whipping creamsalt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-In a skillet over medium-high heat, brown bacon; drain, set aside.-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale and cream to pot; season with salt and pepper; heat through.

Here is another good recipe too!

SOUP DIET

5 medium carrots, sliced
3 medium celery stalks, sliced
3 large onions, chopped
1 larger garlic clove, minced
2 cans tomatoes (28oz each) in juice—I use V8 juice
1 small head of cabbage (about 1 ½ lbs.) thinly sliced
2 medium parsnips, sliced
2 packages (5oz each) baby spinach leaves (fresh)
½ cup chopped fresh parsley
2 chicken flavor bullion cubes
1 tsp salt
½ tsp fresh ground pepper

Coat 8-quart saucepan with nonstick spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook 5 minutes.
Stir in tomatoes with liquid, breaking them up with side of spoon. Add cabbage, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.
Reduce heat to low: cover and simmer 15 minutes or until vegetables become tender. Add more salt and pepper if desired.
NOTE: To retain freshness, keep a 2-day supply of basic soup in refrigerator. Store remaining soup in 3-cup portions and freeze.


SOUPER SOUP

NOTE: if using frozen soup to prepare souper soup, add ingredients during the last 5 minutes of heating.

1. 2-3 cups basic soup, 3 oz cooked chicken breast, cut into chunks; 3 TBS instant rice; 1 tsp soy sauce, and ¼ tsp thyme. Heat to a boiling; then simmer until rice is tender. 4-sesame bread stick or ½ whole pita. (GOOD)

2. 2-3 cups basic soup. ½ cup drained canned garbanzo beans. 2 tsp lemon juice; ½ tsp oregano. Heat through. 4 sesame bread sticks or ½ whole pita. (GOOD)

3. In a small saucepan, combine ½ tsp curry powder and ½ tsp oil. Cook over low heat for 1 minute stirring constantly. Stir curry mixture, 1/2 cup cooked drained canned lentils. Add ½ cup canned sweet potatoes cut up, into 2-3 cups basic soup. 2 cups salad greens with 2 tomatoes slices and 2 TBS fat free Italian dressing. 20 grapes or 1 small apple.
(OK)

4. 2-3 cups basic soup. Stir in 3 ½ oz lean roast beef cut up; 2 tsp Dijon mustard, heat through. Top with 3 TBS low fat sour cream. (GOOD)
5 reduced fat triscuts or ½ a whole pita.

5. 2-3 cups basic soup. ½ cup drained corn. 2 tsp lime juice; ½ tsp ground cumin. Heat. Stir in ¼ cup shredded Monterey jack cheese with jalapeno peppers. 1 TBS chopped cilantro. 4 sesame bread sticks. ( GOOD)

6. 2-3 cups basic soup. 3 oz reduced fat turkey kielbasa, cut up. Heat. Sprinkle with Parmesan cheese. 4 sesame bread sticks, ½ whole pita. 1 tangerine or 1 kiwi fruit. (GOOD)

7. 2-3 cups basic soup. 4 oz peeled raw shrimp. 2 TBS dry couscous. 1 tsp soy sauce; ¼ tsp thyme. Heat to boiling, and then simmer just until shrimp are opaque. 1 small pear or ½ cup canned pineapple chunks in juice.


8. BE CREATIVE AND ADD WHAT EVER YOU WANT. I DO!

Answer 2

Olive Garden Zuppa Toscana
Sandra has been wonderful in sharing this much requested recipe with all of us!
Sandra used to work at the Olive Garden for three years and since Zuppa toscana was one of her favorites, she went right to the source and copied the recipe from their cookbook. As the recipe makes gallons of soup, I divided into quarters and tried it, it is really yummy! THANK YOU SANDRA!

P.S. To be honest, there isn't much "Tuscan" in this recipe from the Olive Garden other than the name. It is a very good soup and hits the spot on cold winter days. But because many have requested this recipe (because of the site's name), I've included this and the other Olive Garden inspired recipes on the site; I hope our visitors who were looking for authentic soup recipes will not mind. ;-)

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
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Buon appetito!



----------I LOVE this soup too! Good luck making it! :D

Answer 3

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream


1. Cook sausage in a 300°F oven for approximately 30 minutes.
2. Drain sausages on paper towels and cut into slices.
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.