Home Brew Forums > Food and Beverage > Cooking & Pairing > Zuppa Toscana - Ala Olive Garden, and Bread Bowls
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Old 12-19-2011, 12:04 PM   #11
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The only thing I can take credit for is having a wife who LOVES this at OG and bugged me into finding a recipe for it! I just picked one from the internet that looks close and tried it out.

I've used the small carton of cream before, but the last two times I used the medium size, which is 1 pint I think. I also wing it with the rest of the ingredients, and I normally make up 8 cups of stock using bullion since it's cheaper (And I usually forget to have the liquid stock on hand!)

I got to have this twice this weekend. On Friday I brought it to work and everyone loved it. Then on Saturday my wife made me make it for her birthday 2 days early because she couldn't wait!

My family seems to enjoy a good soup now and again with the kids always askign for this or Beef Vegetable, or Split Pea. My young one is making a pretty good chicken noodle, although each time she makes it it's a bit different.

I'm always looking out for a good soup recipe. We all love the potato soup at Benigans, so I might look for a good potato soup like that.

Finally, I like the bread bowls, but it turns out my family would just as soon have the bread on the side, so I don't make them any more. I think sourdough would be awesome with this stuff! I never thought of that.


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Old 12-19-2011, 09:59 PM   #12
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Well, this turned out pretty amazing. I meant to post the picture I took, but forgot before I left for work this afternoon. I had to substitute spinach for the kale, as the grocery store was out of it. It turned out very well. I had it for dinner yesterday, lunch today, and will have some more of it for dinner at work tonight.

I used crumbled sausage, 8 oz of heavy cream, 1.5 of the large "boxes" of chicken broth, and 9 oz of baby spinach. Not too shabby. Didn't peel the potatoes, just halved them and cut them into 3/8 inch thick slices. Also added the bacon, I don't think it is an optional ingredient, but to each their own.

I cooked everything in the same pan, bacon and sausage, then drained the grease, added a pat of butter, and sauteed the veggies/carried on from there.

Very good Homer! Thanks for posting your found recipe here!

Ryan M.


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Old 10-10-2012, 12:52 PM   #13
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Bump.

Made this for work again 2 weeks ago and several people wanted the recipe. I thought soup season was starting up again and this time I'm working on a nice chicken and wild rice soup, plus a couple of other ideas I haven't had a chance to try yet.

Until then, give this Olive Garden inspired Tuscan Wedding Soup a try!
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Old 10-10-2012, 01:36 PM   #14
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Quote:
Originally Posted by Homercidal View Post
Bump.

Made this for work again 2 weeks ago and several people wanted the recipe. I thought soup season was starting up again and this time I'm working on a nice chicken and wild rice soup, plus a couple of other ideas I haven't had a chance to try yet.

Until then, give this Olive Garden inspired Tuscan Wedding Soup a try!
I've made this twice since my last post here. So good.

BTW, we make two turkeys at thanksgiving, and much of one of them goes into a turkey & rice soup. So if you work on a chicken/rice, you might use it after thanksgiving too with leftovers.
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Old 10-10-2012, 02:11 PM   #15
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Originally Posted by passedpawn View Post
I've made this twice since my last post here. So good.

BTW, we make two turkeys at thanksgiving, and much of one of them goes into a turkey & rice soup. So if you work on a chicken/rice, you might use it after thanksgiving too with leftovers.
I'd be wanting that recipe, if you have a mind to share! The last one I made was good, but pretty thick. We always have a lot of meat left on the carcass after a Turkey dinner, and I'm sure the wife would prefer that soup over sandwiches. Or in addition to, depending on how much is left over.
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Old 10-10-2012, 02:17 PM   #16
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Can I just remind everyone that pawn said "flaccid" hehehehehehehehehehe.

Soup looks great, when I go to OG I always order it. With the weather getting colder the urge to make soups and stews is going to increase exponentially.


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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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