A couple Olive Garden Copy Cat Soups for you today!!!!
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Olive Garden Copy Cat Zuppa Toscana Soup
Adapted from recipe found on raininghotcoupons
Makes 2 - 3 quarts
Ingredients
1 lb Italian sausage, links or loose
4 slices bacon, cut into pieces
32 oz box chicken stock or 1 quart of home canned chicken stock
1 qt water
2 Russet potatoes, ½ inch dice
2 onions, diced
3 cloves garlic, minced
TO SERVE ADD:
1-1/2 cups Swiss chard, chopped into bite sized pieces
1/2 cup heavy cream
Instructions
Cut the sausage into bite sized rounds, if using links. Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside and drain well (you can rinse if you desire to make sure you remove as much grease as possible). While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot and heat until hot. Add the sausage and bacon. Mix well, add to quart jars to 1 inch headspace (use a slotted spoon to add solids to jars first, dividing evenly, then fill with hot broth), remove air bubbles, wipe rims, add lids and caps, process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure.
Cut the sausage into bite sized rounds, if using links. Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside and drain well (you can rinse if you desire to make sure you remove as much grease as possible). While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot and heat until hot. Add the sausage and bacon. Mix well, add to quart jars to 1 inch headspace (use a slotted spoon to add solids to jars first, dividing evenly, then fill with hot broth), remove air bubbles, wipe rims, add lids and caps, process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure.
TO SERVE: Heat soup until hot. Add the chard (just needs to wilt) and cream (cream will thicken the broth slightly). Simmer a final 5 minutes.
Fran says " I use this recipe but don't use the oil. You can brown meat without the oil and it's better for you anyway. I Also don't can with pasta or it will turned to mush. I add the pasta when I reheat. Pints 75 min-10lb and quarts 90 minutes-10lb"
Olive Garden Pasta e Fagioli is is a hearty soup that will fill the bellies of your family. This soup can freeze well if you add the cooked pasta just before serving.
Ingredients
* 2 pounds ground beef
* 1 tablespoon vegetable oil
* 12 ounces chopped onion
* 14 ounces slivered carrots
* 14 ounces diced celery
* 48 ounces canned diced tomatoes
* 2 cups cooked, drained red kidney beans
* 2 cups cooked, drained white kidney beans
* 2 3/4 quarts beef broth
* 1 tablespoon dried oregano
* 2 1/2 teaspoons ground black pepper
* 1 1/2 teaspoons Tabasco sauce
* 2 (24-ounce) jars marinara sauce
* 8 ounces small shell macaroni (or other small dried pasta shape)
* 5 teaspoons chopped fresh parsley
Instructions
Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. Stir in the parsley before serving.
Tomorrow's Soup of the Day...Pea Soup
Olive Garden Olive Garden Pasta E Fagioli (CopyCat)
Found on copykat suggested by Fran Hall Johnson
Fran says " I use this recipe but don't use the oil. You can brown meat without the oil and it's better for you anyway. I Also don't can with pasta or it will turned to mush. I add the pasta when I reheat. Pints 75 min-10lb and quarts 90 minutes-10lb"
Olive Garden Pasta e Fagioli is is a hearty soup that will fill the bellies of your family. This soup can freeze well if you add the cooked pasta just before serving.
Ingredients
* 2 pounds ground beef
* 1 tablespoon vegetable oil
* 12 ounces chopped onion
* 14 ounces slivered carrots
* 14 ounces diced celery
* 48 ounces canned diced tomatoes
* 2 cups cooked, drained red kidney beans
* 2 cups cooked, drained white kidney beans
* 2 3/4 quarts beef broth
* 1 tablespoon dried oregano
* 2 1/2 teaspoons ground black pepper
* 1 1/2 teaspoons Tabasco sauce
* 2 (24-ounce) jars marinara sauce
* 8 ounces small shell macaroni (or other small dried pasta shape)
* 5 teaspoons chopped fresh parsley
Instructions
Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. Stir in the parsley before serving.
Tomorrow's Soup of the Day...Pea Soup
or ½ oz. Tabasco 
... didn't want my veggies to cook all to mush since 
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