Best 5 Healthier Zuppa Toscana Olive Garden Clone Recipes

HEALTHY OLIVE GARDEN ZUPPA TOSCANA (DAIRY FREE, VEGGIE-PACKED, OPTIONALLY VEGAN)

Steps:

• In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium high. Add sausage, breaking it apart into small pieces with a wooden spoon, and cook until brown, about 10 minutes. Transfer to a plate; don't wash out pot.
• If you're vegan, start here: add 1 tablespoon of additional olive oil to the pot. Add the potatoes, onion, cauliflower, and sea salt. Cook on medium-high until just brown, about 5-7 minutes.
• Add the coconut milk, vegetable broth, and thyme, scraping the brown bits off the bottom of the pan (these help make the soup delicious!). Bring to boil, then reduce heat to simmer. Simmer for 10 minutes, until the potatoes are easily pierced with a fork.
• Add the garlic (leaving it until this point makes it far more immune-boosting, which you can read about more in my cookbook), kale, and sausage (if using-if omitting, add those red pepper flakes now). Cook until the kale is bright green and wilted, about 3 minutes. Serve warm. Serves 4; can be kept in the fridge for 4-5 days.

COPYCAT ZUPPA TOSCANA

Steps:

• 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.
• 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.
• 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.

COPYCAT OLIVE GARDEN ZUPPA TOSCANA

Steps:

• Heat the olive oil in a large soup pot and cook the italian sausage until no longer pink. As it's cooking use a spoon or spatula to break into small pieces.
• Add the onion, garlic, basil, oregano, thyme, and crushed red pepper flakes to the sausage and cook that for 5 minutes or until the onion and garlic start to soften.
• Stir in the potatoes, chicken broth, and milk and bring to a boil and then simmer until potatoes are soft - this takes about 15-20 minutes.
• Give the soup a taste, and then add in the salt.
• Stir in the kale and cook for another 15 minutes or until the kale is tender.
• Sprinkle with parmesan cheese (optional) and serve hot!

HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)

Steps:

• 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 fat free half and half, spinach, salt, aniseed, and peppers.

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.