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Friday, August 18, 2017

Zuppa Toscana (Olive Garden Copycat) #SoupSwappers


This month’s Soup Saturday Swappers is hosted by Heather from All Roads Lead to the Kitchen, who chose the theme: Copycat Soups!

Now I’ll be honest, I almost never order soup when I go out, so this was a challenge for me.  I already shared my Copycat Campbells Tomato Soup recipe back in January and I wasn’t sure if I would think of something for this challenge.

Then I remembered Zuppa Toscana.  This one is an Olive Garden favorite – though I’ve never actually had it at Olive Garden!  I’ve always made the homemade copycat version – perfect for this challenge!


This is one of my all-time favorite soups it is so flavorful and I’m always a huge fan of veggie-centric soups!  My favorite part about this soup is that I got to use some of my fresh farmers’ market kale in the process!  Delish!



Zuppa Toscana
Adapted from Food.com

½ lb bacon, cut in ½-inch pieces
1 lb mild Italian sausage (if links, remove from casing)
1 large onion, diced
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 quarts chicken broth
½ tsp dried oregano
½ tsp dried marjoram
1 tsp fresh basil (½ tsp dried)
½ tsp fresh rosemary (¼ tsp dried)
Salt & pepper
3 medium potatoes, diced
2 cups (1 small bunch) kale, chopped
1 cup half & half


Cook the bacon to crisp in a stock pot over medium heat.  Remove the bacon to drain on a paper towel lined plate.  Drain bacon droppings.

Add the sausage and cook until browned.  Remove to a paper towel lined plate and drain off the grease.

Add the onions and garlic.  Cook until tender.  Stir in the butter until melted.  Add the flour and cook for 1-2 minutes.  Slowly stir in the chicken broth, allowing the sauce to thicken a bit before adding more.  Bring to a boil.

Stir in the herbs, potatoes, and drained sausage.  Simmer for 20 minutes or until the potatoes are tender.  Stir in the kale, bacon, and half & half.  Heat through and serve with a side of Soft & Chewy Italian Bread.


Serves 4-6





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Zuppa Toscana (Olive Garden Copycat)
Zuppa Toscana (Olive Garden Copycat) is full of fresh veggies and ton of flavor! #soupswappers
Ingredients
  • 1/2 pound bacon
  • 1 pound mild Italian sausage
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 quarts chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 3 potatoes
  • 2 cups kale
  • 1 cup half & half
Instructions
Cook the bacon to crisp in a stock pot over medium heat. Remove the bacon to drain on a paper towel lined plate. Drain bacon droppings. Add the sausage and cook until browned. Remove to a paper towel lined plate and drain off the grease. Add the onions and garlic. Cook until tender. Stir in the butter until melted. Add the flour and cook for 1-2 minutes. Slowly stir in the chicken broth, allowing the sauce to thicken a bit before adding more. Bring to a boil. Stir in the herbs, potatoes, and drained sausage. Simmer for 20 minutes or until the potatoes are tender. Stir in the kale, bacon, and half & half. Heat through and serve with a side of Soft & Chewy Italian Bread.
Details
Prep time: Cook time: Total time: Yield: 6 servings

7 comments:

  1. Oh, this is one of my favorites, but I've never made it at home. I can't wait to try it, it look incredible!

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  2. This is a soup that I have seen now and again and always wanted to make. It is definitely packed with flavor. It will be coming to our table this fall....

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  3. This looks and sounds delicious! I've never had it because I always gotten the pasta e fagioli. I'm definitely trying this!

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  4. I have always heard people rave about this soup, yet I have never tried it! I might need to change that...it look's seriously drool-worthy! - Faith, Hope, Love, & Luck - Colleen

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  5. Amy, I'm glad someone else besides me doesn't eat out much. Your soup sounds fantastic! P~

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  6. Amy I haven't tried this at Olive Garden but you make it look so good! I need to try yours!

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