Heavy cream doesn't freeze well, so it's best to add it to the soup once you've thawed and reheated it. Can You Freeze Zuppa Toscana?Ībsolutely! Freeze your zuppa Toscana in an airtight container for up to 3 months.įor best results, freeze the soup before you add the cream. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Sautee Italian sausage (you can use hot sausage and omit the red pepper), and crushed red pepper in pot. I used some homemade chicken broth that I had made and finished it with a cup of heavy cream.
Reheat the soup gently but thoroughly before serving it again. Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. This Olive Garden Zuppa Toscana recipe could not be easier This soup doesn't require many spices, only uses a couple of vegetables and the flavour mostly comes from the meat and broth. Let the soup cool slightly then transfer it to an airtight container and refrigerate it for up to 3 days. Add water, vegetable bouillon, potatoes and nutritional yeast, Bring to a boil over high heat. You can also pair your zuppa Toscana with green salad, sautéed or roasted veggies, and crusty fresh bread or homemade dinner rolls to make a complete meal. Stir in garlic, thyme, fennel, and red pepper flakes. Serve your copycat zuppa Toscana as a starter with pasta dishes, stews, risotto, or casseroles. You can slice these into fourths making the potatoes more bite sized.
#Olive garden zuppa toscana recipe delish skin#
Think tomato bisque meets Olive Gardens zuppa toscano. Prepare your potatoes: Skin each potato and slice in half and make about ¼ inch slices. Stir in spinach, heavy cream and salt and pepper to taste. Cook on low for 5-6 hours until the potatoes are tender. Place in the slow cooker with sliced potatoes.
#Olive garden zuppa toscana recipe delish full#
You can use pancetta or ham instead of bacon.įor a less spicy soup, use mild or sweet Italian sausage instead of spicy sausage. Full of Italian sausage, tortellini, tomatoes, kale, and a touch of cream for good measure. When the bacon is halfway done throw in the onion and sausage and cook until onions are translucent. Add Italian sausage, breaking it up with your spatula and saut until cooked through (5 min). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
You can easily make this delicious soup low carb and keto-friendly by swapping out the potatoes for cauliflower.įor an even heartier soup, you can add noodles or pasta. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and saut until browned (5-7 mins).
0 kommentar(er)
