Olive Garden's Zuppa Tuscana Soup RIPOFF RECIPE
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HER IS RECIPE
INGREDIENTS
1 lb ground spicy Italian sausage
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional
INSTRUCTIONS
Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling.
Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Add onion to pot and cook 5 minutes, adding garlic the last minute.
Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
Taste and season with salt, pepper and red pepper flakes if desired.
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Olive Garden's Zuppa Tuscana Soup RIPOFF RECIPE
How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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#olivegarden #olivegardensoup #easyminestronesoup #olivegardenminestronesouprecipe #minestronesoup #minestronesoupvegetarian #vegetablesoup #vegan #veganrecipes #pastasoup #pastasouprecipe
Creamy Gnocchi Soup #soup #recipe #cooking #cookingchannel #cookingvideo #cookingrecipes
This creamy gnocchi soup is going to be your new favorite recipe. I've posted the recipe in the caption here for you to enjoy and save. It's vegan and so nourishing!
This was a partnership I did on Instagram with Take Root Organics!
RECIPE (serves 4 to 6)
Ingredients
1 tbsp Olive Oil or Water
1 Yellow Onion (diced)
1 Carrot (diced)
3 Cloves Garlic (minced)
1 Zucchini (diced)
1/2 cup Sun Dried Tomatoes (diced)
2 tablespoons Take Root Organics™ Tomato Paste
14.5 oz can Take Root Organics™ Diced Tomatoes
1 tablespoon Dried Parsley
1 tablespoon Nutritional Yeast
6 cups Vegetable Broth
500g Potato Gnocchi
1 cup Cashew Cream, Coconut Milk, or Sunflower Seed Cream
2 cups Kale (chopped)
1/2 teaspoon Red Pepper Flakes to serve
Directions:
In a pot over medium heat, add the olive oil, onion, carrot, garlic, zucchini and sun dried tomatoes. Sauté until softened slightly, approximately 3 minutes.
Add two tablespoons of Take Root Organics™ Tomato Paste, along with the dried parsley and nutritional yeast. Stir until fragrant, approximately 2 minutes.
Add the vegetable broth and Take Roots Organics™ 14.5 oz can of Diced Tomatoes and cashew cream to the pot.
Bring to a boil, and then simmer for 10 minutes.
Safely pour in the gnocchi, and heaping handful kale. Stir, and simmer for an additional 5 minutes, until the gnocchi and cooked and the kale is wilted. Best enjoyed immediately. If meal prepping, add the gnocchi before you are ready to eat.
Vegan Zuppa Toscana Recipe | OLIVE GARDEN STYLE SOUP!
Learn how to make my vegan zuppa Toscana recipe EASY! Dairy free, plant based, and absolutely delicious.
LAY HO MA!! This recipe is a staple dish at the popular restaurant chain Olive Garden, but let me tell you, my version of this classic soup tastes exactly the same...well perhaps better ;) Join me in this episode and learn how to make a vegan zuppa Toscana - Olive Garden style!
Ingredients:
2 shallots
3 pieces garlic
4 cups chopped russet potatoes
1 cup cashews + 1 cup water + pink salt
drizzle olive oil
pink salt and pepper
4 vegan sausage (I'm using Field Roast sausages in this episode!)
2 tbsp dried oregano
3L water or vegetable stock (add 1 1/2 tbsp pink salt if using water)
generous bunch fresh kale
Directions:
1. Finely chop the shallots and garlic
2. Chop the potatoes into cubes
3. Add 1 cup cashews, 1 cup water, and a generous pinch of pink salt to the blender. Blend on high to liquify (if you don't have a high powered blender, soak the cashews in water overnight). Set the cream aside
4. Heat up a stock pot on medium high heat. Add a generous drizzle of olive oil.
5. Sauté the shallots and garlic for 2min and season with salt and pepper
6. Add in the vegan sausage. Use a spatula to break up the sausage and sauté for 5-7min
7. Add the oregano and potatoes, followed by the 3L water/veggie stock and the cashew cream
8. Give the soup a good stir. Half cover the pot and bring to a boil. When it comes to a boil, simmer on medium for 5-8min
9. Plate some pieces of fresh kale in the serving bowls and pour in the hot soup
10. Drizzle with some olive oil and add some fresh cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to Make OLIVE GARDEN'S Zuppa Toscana Soup - Copycat Recipe!
Let's learn how to make Zuppa Toscana from Olive Garden - a delicious and creamy Tuscan Soup packed with flavor!
INGREDIENTS
- 5 ounces bacon, chopped
- 1 pound spicy Italian sausage
Homemade Sausage Ingredients:
-1 pound ground chicken
-2 teaspoons garlic
-2 teaspoons smoked paprika
-1 teaspoon red pepper flakes, more to taste
-1 teaspoon dried basil
-1 teaspoon dried parsley
-1 teaspoon oregano
-1/2 teaspoon onion seasoning
-1 teaspoon salt
-1/4 teaspoon black pepper
-fennel, optional
- half of 1 small yellow onion, diced
- 1 to 2 teaspoons garlic, minced
- 2 tablespoons unsalted butter
- 1 to 2 tablespoons flour (add 2 for a thicker soup)
- 12 ounces Russet potatoes, peeled and chopped
- 32 ounces chicken stock
- salt to taste (very little needed if using stock)
- black pepper to taste
- 1 cup heavy cream
- 2 cups fresh kale, chopped
- 1 tablespoon Italian parsley, finely chopped
- 1/2 cup freshly grated parmesan
- olive oil as needed
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Garden Vegetable Soup Recipes : Soup Recipes
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You can make garden vegetable soup in a few different ways depending on your overall preferences. Learn about a few different garden vegetable soup recipes with help from a published cookbook author in this free video clip.
Expert: Phoebe Lapine
Contact: phoebelapine.com
Bio: Phoebe Lapine co-founded biggirlssmallkitchen.com. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten.
Filmmaker: Alan Mack
Series Description: One of the best parts about soup is its versatility - there are a seemingly endless amount of variations and recipes for you to choose from, but it's all still soup. Get tips on how to make your own soup of the day with help from a published cookbook author in this free video series.