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. Reheat the soup gently but thoroughly before serving it again. Let the soup cool slightly then transfer it to an airtight container and refrigerate it for up to 3 days. As a former Olive Garden employee who has the taste of Zuppa Toscana burned into my taste buds, I can truly say that my soup tonight came out as a perfect. Stir in the spinach until it just begins to wilt. Reduce heat to medium-low and cook for 15 minutes, or until potatoes are tender. Pour in the chicken stock and add the potatoes bring to a boil and then reduce heat to a gentle simmer. Cook over medium-high heat until boiling. Add chopped potatoes, chicken broth, salt, and pepper. Add the butter to the bacon fat and once melted, add the flour to form a roux and cook for three minutes.
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Drain any excess fat and place sausage mixture in a 6-qt. Add in the garlic, onion, oregano, and red pepper flakes and cook for another 2-3 minutes. Return the sausage to the pan along with the potatoes and half of the bacon. Hot Italian sausage, casings removed 1 large onion, chopped 3 cloves garlic, minced kosher salt Freshly ground black pepper 6 c. In a large skillet fry the Italian sausage for 5 minutes chopping it while it cooks to get it crumbly. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes. Wipe out the pan with a paper towel and add chicken broth. 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. Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Serve your copycat zuppa Toscana as a starter with pasta dishes, stews, risotto, or casseroles.
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You can use pancetta or ham instead of bacon.įor a less spicy soup, use mild or sweet Italian sausage instead of spicy sausage. Add stock and potatoes cook for approximately 20 minutes (or until potatoes are cooked) Add milk, spinach, and pepper and heat until spinach wilts and soup is heated through, approximately 5 minutes. When cooked, add onions and saute until softened (about 3 minutes). 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. 1 pound Italian sausage 1 1/2 teaspoon red pepper flakes 1 large white onion diced 4 slices bacon chopped 3 cloves garlic minced 8 cups chicken broth 2. Brown sausage in a large pot over medium heat.