Ingredient Notes

• cream cheese: Full fat cream cheese gives the dip a rich, creamy base.
• Cool Whip, thawed : hawed Cool Whip keeps the dip light and fluffy.
  vanilla yogurt: Vanilla Greek yogurt works beautifully here and adds a sweet, tangy flavor.
• box of confetti cake mix (such as Funfetti or Betty Crocker): Dry cake mix straight from the box gives this dip its signature cake batter taste. NOTE: You will want to microwave the raw cake mix and make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 minute, stirring every 20–30 seconds to prevent burning.
• Extra sprinkles for topping: Colorful sprinkles and rainbow sprinkles make this dip extra festive and fun.

Homemade Copycat Dunkaroo Dip

1. In a large mixing bowl, beat together the softened cream cheese, vanilla yogurt, and Cool Whip until smooth and combined.
2. To be safe, you will want to microwave cake mix to make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 to 1.5 minutes, stirring every 20–30 seconds to prevent burning. Wait until it has cooled and then add the dry cake mix and mix with a hand mixer on low speed or a wooden spoon until fully blended. Cover the bowl with plastic wrap or cling wrap and place in the refrigerator to chill for 1 hour.
3. Once chilled, scoop the dip into your serving bowl and top with your favorite sprinkles.Get out your favorite dippers and enjoy! Dunk away!

More Recipe Ideas

Brownie Popsicles

Almond Lemon Bread

Kitchen Sink Cookie Bars

Air Fryer Biscuit Apple Pies

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Copycat Dunkaroo Dip

This homemade Dunkaroo dip recipe brings all that nostalgia of that popular snack and turns it into the perfect party dip the whole family will love.

Course Dessert

Cuisine dip, Family Favorite

Keyword kid approved, kid friendly

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 185kcal

Equipment

• electric hand mixer
• mixing bowls

Ingredients

• 4 oz cream cheese at room temperature
• 8 oz Cool Whip thawed
• 3/4 cup vanilla yogurt
• 13.25 oz box confetti cake mix such as Funfetti or Betty Crockerdip its signature cake batter taste.
• Extra sprinkles for topping

Instructions

• In a large mixing bowl, beat together the softened cream cheese, vanilla yogurt, and Cool Whip until smooth and combined.
  
• To be safe, you will want to microwave cake mix to make it safe for consumption. Heat it on high in a microwave-safe bowl for roughly 1 to 1.5 minutes, stirring every 20–30 seconds to prevent burning. Wait until it has cooled and then add the dry cake mix and mix with a hand mixer on low speed or a wooden spoon until fully blended. Cover the bowl with plastic wrap or cling wrap and place in the refrigerator to chill for 1 hour.
  
• Once chilled, scoop the dip into your serving bowl and top with your favorite sprinkles.
  
• Set out your favorite dippers and enjoy! Dunk away!
  

Nutrition

Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 259mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg

The post Copycat Dunkaroo Dip appeared first on The Rockstar Mommy.

Copycat Taco Bell Recipes

1. Copycat Taco Bell Nacho Fries – CopyKat
2. Copycat Taco Bell Chipotle Sauce – Clarks Condensed
3. Copycat Taco Bell Caramel Apple Empanada – Clarks Condensed
4. Copycat Taco Bell Quesadilla Sauce – Megs Everyday Indulgence
5. Copycat Taco Bell Quesadillas – The Gracious Wife
6. Copycat Taco Bell Mexican Pizza – Simplistically Living
7. Copycat Taco Bell Baja Blast Freeze – Simplistically Living
8. Copycat Taco Bell Enchirito – Amanda’s Cookin
9. Copycat Taco Bell Cinnabon Delights – Baking Beauty
10. Copycat Taco Bell Loaded Potato Grillers – Daily DIY Life
11. Copycat Taco Bell Nacho Doritos Locos Tacos – 1 Fine Cookie
12. Copycat Taco Bell Cool Ranch Doritos Locos Tacos – 1 Fine Cookie
13. Copycat Taco Bell Spicy Potato Soft Taco – Clarks Condensed
14. Copycat Taco Bell Crunchwrap Supreme – Family Fresh Meals
15. Copycat Taco Bell AM Crunch Wrap – 4 Sons R Us
16. Copycat Taco Bell Cinnamon Twists – Adventures of a Nurse
17. Copycat Taco Bell Cheesy Fiesta Potatos – CopyKat
18. Copycat Taco Bell Power Bowl – CopyKat
19. Copycat Taco Bell Mexi Melts – Love Baked Good Cakes
20. Copycat Taco Bell Baja Sauce – Garlic Salt and Lime

More Copycat Recipes

Copycat Dunkaroo Dip

Copycat Taco Bell Recipes

Copycat California Pizza Kitchen Thai Chicken Pizza

Carrabba’s Slow Cooker Minestrone Soup

The post Copycat Taco Bell Recipes appeared first on The Rockstar Mommy.

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Ingredient Notes

• pizza dough – You can use store-bought pizza crust or your own homemade pizza dough recipe for a better texture.
• mozzarella cheese – Melts beautifully into that hot cheesy surface we all love.
• cooked chicken breast – Leftover chicken or rotisserie chicken makes this super easy and adds tender chicken flavor.
• bean sprouts – Adds a refreshing great crunch, like in your favorite Thai crunch salad.
• matchstick carrots – A colorful, crunchy carrot topping with Thai flair.
• crushed peanuts – Brings a great taste and extra crunch.
• green onions – A finishing touch that adds freshness and color.
• fresh cilantro leaves – The perfect way to garnish with herbaceous flavor.
• peanut butter – The rich base of your spicy peanut sauce.
• soy sauce – An important ingredient that brings salt and umami.
• sweet chili sauce – For that sweet-heat balance and signature Thai flavor.
• brown sugar – Adds a touch of sweetness to balance the sauce.
• ginger, garlic and onion powder – Boosts the savory profile.

How to Make Copycat CPK Thai Chicken Pizza

1. Preheat oven to 450°F.
2. Roll out the dough and place it on your pizza pan.
3. In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
4. Spread sauce on the dough, leaving a ½-inch edge.
5. Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
6. Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
7. Garnish with fresh cilantro and serve warm!

More Recipe Ideas

Sweet and Savory Empanadas Recipes

Cornbread Salad

Kitchen Sink Cookie Bars

Kidney Bean Salad

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Copycat California Pizza Kitchen Thai Chicken Pizza Recipe

Bring restaurant flavor home with this delicious Copycat California Pizza Kitchen Thai Chicken Pizza recipe.

Course Dinner

Cuisine chicken, Chinese, copycat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 728kcal

Ingredients

• 1 lb pizza dough
• 1 ½ cups mozzarella cheese
• 1 ¼ cup cooked chicken breast diced*
• ½ cup bean sprouts
• ¼ cup matchstick carrots
• ¼ cup crushed peanuts
• 2 green onions sliced
• 1 tablespoon fresh cilantro leaves for garnish

For the sauce:

• ½ cup peanut butter
• ½ cup soy sauce
• ⅓ cup sweet chili sauce
• 3 tablespoons brown sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger

Instructions

• Preheat oven to 450°F.
• Roll out the dough and place it on your pizza pan.
  
• In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
  
• Spread sauce on the dough, leaving a ½-inch edge.
  
• Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
  
• Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
  
• Garnish with fresh cilantro and serve warm!
  

Nutrition

Calories: 728kcal | Carbohydrates: 67g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 70mg | Sodium: 3098mg | Potassium: 528mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1664IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 6mg

The post Copycat California Pizza Kitchen Thai Chicken Pizza appeared first on The Rockstar Mommy.

Carrabba’s Slow Cooker Minestrone Soup

1. Add all of the ingredients to the slow cooker except the spinach. Cook on low for 6 to 8 hours.
2. Prior to serving, stir in the spinach. Cover and allow the spinach to wilt.
3. Remove the bay leaf and serve garnished with grated parmesan cheese, if desired.

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Copycat Carrabba’s Slow Cooker Minestrone Soup

Why eat out when you can easily make Copycat Carrabba’s Slow Cooker Minestrone in the comfort of your home?!

Course Dinner, Soup

Cuisine copycat, healthy

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 175kcal

Ingredients

• 2 tablespoons olive oil
• 15.5 oz can cannellini or kidney beans drained and rinsed
• 15 oz can diced tomatoes
• 4 cups chicken broth or chicken stock
• 1 cup coarsely chopped cabbage
• 1 medium russet potato scrubbed and diced
• 1 onion diced
• 4 garlic cloves minced
• 2 ribs celery diced
• 1 cup sliced carrots
• 1 teaspoon oregano
• 2 bay leaves
• ¼ teaspoon crushed red pepper flakes
• 1 cup roughly chopped spinach
• Salt and black pepper to taste

Instructions

• Add all of the ingredients to the slow cooker except the spinach.
• Cover and cook on low for 6 to 8 hours.
• Prior to serving, stir in the spinach. Cover and allow the spinach to wilt.
• Remove the bay leaves and serve garnished with grated parmesan cheese, if desired

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 896mg | Potassium: 660mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4170IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 3mg

The post Carrabba’s Slow Cooker Minestrone Soup appeared first on The Rockstar Mommy.

Use your freshly baked copycat biscuits to make scrumptious breakfast biscuits with your choice of filling – bacon, hash browns, sausage patties, sliced cheese, and sauce. They’re also just as good eaten plain with a generous spread of salted butter!

Copycat Chick-fil-a Biscuits

1. Preheat the oven to 450 degrees F.  Add 3 tablespoons of melted butter to a large cast iron skillet and swirl it around to coat the bottom. 
2. In a large bowl, whisk together the flour and baking powder. 
3. Use a pastry blender or fork to cut in the butter until the pieces are pea-size or smaller.
4. Create a well in the middle of the flour mixture and add the buttermilk. Stir until the ingredients are just combined. The batter will be a little crumbly.
5. Turn the dough out onto a well-floured surface. With floured hands, bring the dough together and gently fold it over 3 or 4 times.
6. Pat the dough out to about 1 inch thickness.
7. Use a floured biscuit cutter to press straight down into the dough without twisting the cutter.
8. Place the biscuits into the prepared cast iron skillet, spacing them close together. Reshape the remaining dough and continue to cut additional biscuits.
9. Brush the tops of the biscuits with your last TB of buttermilk.
10. Bake for 13 to 16 minutes, or until the biscuits are lightly golden brown on top. 
11. Brush the tops with the remaining 2 TB melted butter immediately. Serve warm.

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Copycat Chick-fil-a Biscuits

These Copycat Chick-fil-a Biscuits are soft and buttery, puffing up beautifully in the oven and providing those much sought-after flaky layers!

Course Side Dish

Cuisine bread, copycat

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 248kcal

Ingredients

• 5 tablespoons melted butter divided
• 2 ½ cups self-rising flour
• 2 teaspoons baking powder
• ¾ cup salted butter sliced and very cold
• 1 ¼ cup cold buttermilk plus 1 tablespoon for brushing

Instructions

• Preheat the oven to 450 degreesF . Add 3 tablespoons of melted butter to a large cast iron skillet and swirl it around to coat the bottom.
• In a large bowl, whisk together the flour and baking powder.
• Use a pastry blender or fork to cut in the butter until the pieces are pea-size or smaller.
• Create a well in the middle of the flour mixture and add the buttermilk. Stir until the ingredients are just combined. The batter will be a little crumbly.
• Turn the dough out onto a well-floured surface. With floured hands, bring the dough together and gently fold it over 3 or 4 times. Pat the dough out to about 1 inch thickness.
• Use a floured biscuit cutter to press straight down into the dough without twisting the cutter. Place the biscuits into the prepared cast iron skillet, spacing them close together. Reshape the remaining dough and continue to cut additional biscuits.
• Brush the tops of the biscuits with 1 tablespoon of buttermilk.
• Bake for 13 to 16 minutes, or until the biscuits are lightly golden brown on top.
• Brush the tops with the remaining melted butter immediately. Serve warm.

Nutrition

Calories: 248kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.3mg

The post Copycat Chick-fil-a Biscuits appeared first on The Rockstar Mommy.

Give this recipe a try and watch as your family and guests go back for seconds and thirds. With its simple preparation and outstanding taste, it’s sure to become a staple in your recipe collection. So, head to your kitchen, put on your chef’s hat, and get ready to create a memorable and delicious meal that everyone will love! Happy cooking!

Homemade Shake and Bake Chicken

1. Preheat the oven to 375F. Line a baking sheet or casserole dish with tin foil and set aside.
2. Place the bread crumbs, herbs and spices in a bowl and whisk to combine.
3. Pour the bread crumb mixture into a freezer bag and set aside.
4. Place the chicken legs in a bowl and pour the oil overtop. Toss to coat the chicken legs completely in the oil.
5. Add the chicken legs two or three at a time to the freezer bag and shake to coat in the bread crumb mixture.
6. Place the breaded chicken legs on the prepared baking sheet or casserole dish.
7. Bake for approximately 35 minutes, until an inserted thermometer reads 165F.

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Homemade Shake and Bake Chicken

This Homemade Shake and Bake Chicken recipe is perfect for a quick weeknight dinner, a weekend gathering with friends, or a family feast.

Course Dinner

Cuisine chicken, copycat

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 365kcal

Ingredients

• 2 cups Panko Bread Crumbs
• 2 teaspoons Salt
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Parsley
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Paprika
• 2 Tablespoons Oil of Choice
• 8 Chicken Legs

Instructions

• Preheat the oven to 375F. Line a baking sheet or casserole dish with tin foil and set aside.
• Place the bread crumbs, herbs and spices in a bowl and whisk to combine.
• Pour the bread crumb mixture into a freezer bag and set aside.
• Place the chicken legs in a bowl and pour the oil overtop. Toss to coat the chicken legs completely in the oil.
• Add the chicken legs two or three at a time to the freezer bag and shake to coat in the bread crumb mixture.
• Place the breaded chicken legs on the prepared baking sheet or casserole dish.
• Bake for approximately 35 minutes, until an inserted thermometer reads 165F.

Nutrition

Calories: 365kcal | Carbohydrates: 24g | Protein: 25g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1492mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg

The post Homemade Shake and Bake Chicken appeared first on The Rockstar Mommy.

From savory meat-based bites to delectable peanut butter delights, each treat is thoughtfully made to provide a tail-wagging experience for your beloved pet. Spoil them with these homemade delights and watch their joy unfold with every tasty morsel. As always, make sure to check with your vet before feeding your puppers any new foods.

20 Homemade Dog Treats

1. Chicken Dog Treats – We Are Not Martha
2. Blueberry Apple Mint Dog Treats – Barth Bakery
3. Frozen Pumpkin Pupsicles – Simplistically Living
4. Homemade Dog Treats made with Peanut Butter and Old Fashioned Oats – I Should Be Mopping the Floor
5. Peanut Butter Banana Ice Cream for Dogs – Gluesticks Blog
6. Homemade Banana and Pumpkin Dog Treats – Moms Who Save
7. Yogurt Frozen Dog Treats – A Magical Mess
8. Peanut Butter Ice Pops For You and Your Dog – Newlywed Survival
9. Bubba’s Homemade Liver Treats – The Salty Pot
10. Sweet Potato Doggie Donuts – Barth Bakery
11. Frozen Strawberry Banana Dog Treats – Barth Bakery
12. Sweet Potato and Apple Dog Treats – Sunny Sweet Days
13. Peaunt Butter Pupcakes with Milk Bones – Sunny Sweet Days
14. Strawberry Apple Frozen Dog Treats – Tiny Terrier
15. Watermelon Carrot Pupsicles – Peel With Zeal
16. Peanut Butter Bacon Doggie Donuts – Barth Bakery
17. Homemade Sweet Potato Chews – Pet Coupon Savings
18. Homemade Strawberry Banana Dog Treats – The Cozy Cook
19. Spoiled Dog Cake – Love From the Oven
20. Apple Cheddar Pupcakes – Barth Bakery

The post 20 Homemade Dog Treats appeared first on The Rockstar Mommy.

Have fun experimenting with different ingredients and flavors to create your own unique version of the these Copycat Mini McGriddle Breakfast Sandwiches!

Copycat Mini McGriddle Breakfast Sandwiches

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place the pancakes in an even layer over the sheet. Cover with another piece of parchment paper. Set aside.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Grease 12 cups of a mini muffin pan with nonstick cooking spray and pour the mixture evenly across the 12 cups.
4. Place the muffin pan in the oven to bake for 10 minutes, then place the pan with the pancakes in the oven. Continue baking for an additional 10 minutes.
5. While the eggs and pancakes are cooking, cook the sausage patties in a skillet over medium heat. Transfer the cooked patties to a paper towel lined plate while the rest of the ingredients finish baking.
6. When everything is finished baking, prepare the sandwiches by stacking one sausage patty and one egg cup between two pancakes. Serve immediately.

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Copycat Mini McGriddle Breakfast Sandwiches

These Copycat Mini McGriddle Breakfast Sandwiches taste just like the real deal! Soft and fluffy pancakes hold together yummy sausage and eggs.

Course Breakfast

Cuisine copycat, Family Favorite

Keyword kid approved

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 244kcal

Ingredients

• 24 frozen mini pancakes I used Hungry Jack
• 4 eggs
• 2 tablespoons milk
• 12 frozen sausage patties I used Banquet
• Salt and pepper

Instructions

• Preheat the oven to 350 degrees F.Line a baking sheet with parchment paper and place the pancakes in an even layer over the sheet. Cover with another piece of parchment paper. Set aside.
• In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
• Grease 12 cups of a mini muffin pan with nonstick cooking spray and pour the mixture evenly across the 12 cups.
• Place the muffin pan in the oven to bake for 10 minutes, then place the pan with the pancakes in the oven. Continue baking for an additional 10 minutes.
• While the eggs and pancakes are cooking, cook the sausage patties in a skillet over medium heat. Transfer the cooked patties to a paper towel lined plate while the rest of the ingredients finish baking.
• When everything is finished baking, prepare the sandwiches by stacking one sausage patty and one egg cup between two pancakes. Serve immediately.

Nutrition

Calories: 244kcal | Carbohydrates: 10g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 478mg | Potassium: 218mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg

The post Mini McGriddle Breakfast Sandwiches appeared first on The Rockstar Mommy.

24 Cheesecake Factory Copycat Recipes

• Copycat Cheesecake Factory Fried Macaroni and Cheese – Midget Momma
• Instant Pot Copycat Cheesecake Factory Godiva Chocolate Cheesecake – The Soccer Mom Blog
• Copycat Cheesecake Factory Raspberry Lemonade Cheesecake – Buns in My Oven
• Copycat Cheesecake Factory Bang Bang Chicken and Shrimp – Jo Cooks
• Copycat Cheesecake Factory Pumpkin Cheesecake – Baking Beauty
• Copycat Cheesecake Factory Avocado Egg Rolls – Baking Beauty
• Copycat Cheesecake Factory Spicy Chicken Chipotle Pasta – Everyday Family Cooking
• Copycat Cheesecake Factory Chicken Bellagio – Moms Who Save
• Copycat Cheesecake Factory Carrot Cake Cheesecake Cake – Food Folks and Fun
• Copycat Cheesecake Factory Red Velvet Cheesecake Cake – Food Folks and Fun
• Copycat Cheesecake Factory Bread – Moms Test Kitchen
• Copycat Cheesecake Factory Sweet Corn Tamale Cakes – Gretas Day
• Copycat Cheesecake Factory Banana Cream Cheesecake – Son Shine Kitchen
• Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake – House of Nash Eats
• Copycat Cheesecake Factory Parmesan Crusted Chicken Romano – Season and Thyme
• Copycat Cheesecake Factory Louisana Chicken Pasta – Our Wabi Sabi Life
• Copycat Cheesecake Factory Chinese Chicken Salad – Mommy Travels
• Copycat Cheesecake Factory Cajun Jambalaya Pasta – Grandbaby-Cakes
• Copycat Cheesecake Factory Spicy Cashew Chicken – Dinner Then Dessert
• Copycat Cheesecake Factory Chicken Parmesan Sandwich – Little Sunny Kithen
• Copycat Cheesecake Factory Chicken Madeira – House of Nash Eats
• Copycat Cheesecake Factory Reeses Butterfinger Cheesecake Bars – Tastes of Lizzy T
• Copycat Cheesecake Factory Bananas Foster Cheesecake – Life Love and Sugar
• Copycat Cheesecake Factory BBQ Chicken Salad – Sparkles of Sunshine

The post 24 Cheesecake Factory Copycat Recipes appeared first on The Rockstar Mommy.

Top each bowl of soup with freshly shredded Parmesan cheese, extra crushed red pepper, and crispy bacon bits. 

Copycat Olive Garden Zuppa Toscana

1. In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
2. Stir in onion and saute for 3-5 minutes or until tender and translucent.
3. Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
4. Add potatoes to the pot followed by chicken broth and water. Stir to combine.
5. Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves. 
6. Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
7. Stir in heavy cream.
8. Taste and season with additional salt and pepper if desired.

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Copycat Olive Garden Zuppa Toscana

This one-pot Copycat Olive Garden Zuppa Toscana is easy to make, loaded with Italian sausage, potatoes, kale, and heavy whipping cream!

Course Dinner, Soup

Cuisine copycat, Italian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 542kcal

Ingredients

• 1 lb Italian sausage
• 1 ½ tablespoons garlic minced
• ½ medium onion finely diced
• ¼ cup unsalted butter
• 4 cups unsalted chicken broth
• 5 cups water
• 4 medium russet potatoes peeled and chopped into bite sized pieces
• 1 bunch kale large stems removed and chopped
• 2 cups heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon crushed red pepper
• Optional garnish: shredded parmesan cheese extra crushed red pepper

Instructions

• In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
• Stir in onion and saute for 3-5 minutes or until tender and translucent.
• Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
• Add potatoes to the pot followed by chicken broth and water. Stir to combine.
• Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves.
• Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
• Stir in heavy cream.
• Taste and season with additional salt and pepper if desired.

Nutrition

Calories: 542kcal | Carbohydrates: 23g | Protein: 13g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 770mg | Potassium: 713mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2714IU | Vitamin C: 23mg | Calcium: 115mg | Iron: 2mg

The post Copycat Olive Garden Zuppa Toscana appeared first on The Rockstar Mommy.