He is a chef but mostly what he is doing in the video is cooking and describing as he goes. What youre referring to is a chef in a staff kitchen. When you have to do scheduling, dealing with call out, product that came in and isn't up to your standards, payroll, menus, tastings, specials, group events, inventory, answering a text every minute, trying to see where your staff wandered off to in the 5 min your away, meeting, ordering, random popup stuff, being a leader but approachable, teaching others new things, accountability, usually you oversee dishwashers as well so all the cleaning and maintaining, a lot of chefs do repairs or installations on their own of equipment as well (within reason). You've no idea what it truly means to be a chef. Not trying to be rude but it's a whole different ballgame that you think. Anyone can make a good cooking video. But running the best performing banquet departments in a management companies portfolio of over 360 properties takes a toll, then realize your department is on of the top 5 Marriott banquet departments in the world, far as our guest scores go. Oh I forgot, trying to explain to sales department why things cost what they cost and you can't give discounts on food because the valet was rude, 10% off your wedding. Had a staff of 9, including myself and boss, did roughly $20mil in revenue in 2023. Not to forget how disappointed you feel when something goes wrong. Could be anything. Might even be yourself forgetting one thing that you put off because you were covering a bunch of other mistakes from people, front and back of house. There's another aspect, dealing with wait staff and teaching them as well. Someone yesterday asked what beer cheese tastes like. My boss and I were like you have to try it to understand, it's like asking what's wusterschire tastes like or foie gras. And chef Jean piere is wonderful, I referenc his videos to confirm my thoughts on dishes. Learned a bit here and there but I mostly watch for the enjoyment. Oh and I shouldn't make it sound as if all kitchens are like what I described, I hated the chef position I held and took a half pay cut to be a cook again. I feel better and work with a really talented chef who considered the other two cooks and myself as chefs in his kitchen. I'm used to doing 200 weddings a year and thousands of other evens and now work for a different hotel that does about 10-15, that's much more time to spend on everything. But when stuffs happening it gets a bit tense. Although, all chefs I've worked for have had a good sense of humor and would let me get away teasing/fucking with the in a small minute way that I know would get a rise. But I worked hard and became a well versed person in the kitchen. I bet I can pour wine better than the vast majority of servers in the US. FYI, you put the cork in front of the person who bought the bottle to see how much far the wine has gone up the cork, not to smell it, then let them taste and you pour them a glass last. Few more tide bits but yeah. Idk.
My Italian grandmother passed away on Friday. I never understood it, but her favorite restaurant was Olive Garden; and her favorite item was this soup. Guess who's making this tonight! Thank you, chef.
@thatfishindude5459 I think you missed the point of my comment. it was my deceased grandmother's favorite restaurant and soup; and I never understood how she loved the garbage restaurant having been born in Italy.
Such an easy soup to make and delicious! I make it with hot and sweet italian sausage!...yumm! I know it going to be better then olive garden's one! Enjoy!
@camicri4263 Yes, we made it tonight, too. almost exactly as chef. made with mild sausage, but I added lots of red pepper flakes. We ate half and froze the other half...i know it can freeze for 17 yeara!
What do you think about thickening it with some puréed potatoes? I made a potato soup once that asked me to puree half the potatoes and add them back in to thicken it. I think that would work well here.
I watch all your videos, my wife likes my cooking, says it is better than eating out. I think watching your videos is better than going to culinary school !! The why and technique and real time demonstration is fantastic. thank you !
@Chef I never understood how anybody could criticize a chefs recipe. If it's horrible tasting, O.K, but being a chef is like being an artist. Just because some idiot has a bad opinion, doesn't mean it's wrong. If it tastes amazing, then well done. You have been an incredible inspiration to me and I have enjoyed all the recipes I've made thus far. Thank You Chef....
I was one of the many persons, who'd requested you show us your version of this soup. I taught my small cooking class, last month in January, how to make this soup, which is really similar to what you have made here, except for the cheese and thickening it. I had never had this EVER, before last month! This is FANTASTIC!! The recipe I was shown was a "quick instant pot" Zuppa Toscana, and the gal demonstrating it used frozen, chunky, hash brown potatoes, bacon bits, and dried onions. I did NOT teach my class to do it that way! -- My January class was on "Instant Pot" cooking, since it has become popular, and we made 3 different soups in about 70 minutes using the same instant pot! (I had pre-cooked my bacon, sausage, & onion the day before, for time issues during class, but I did deglaze the pot with stock, to capture the wonderful bits while frying, and brought that with me to class. I fried my bacon pieces, removed them and fried my onion in the bacon grease. Then I removed those and cooked the pound of sausage before deglazing the pan with chicken stock. At that point I added my cubed potato pieces in the Instant Pot, with 6 cups total of chicken stock, re-added the onions, garlic, a touch of red pepper flakes, then set the lid and cooked for 3 minutes in the Instant Pot. As soon as I'd released the pressure, I added thin ribbons of kale to the hot stock, then added back the crispy bacon pieces and the cream. That is all the recipe called for... and it was a HIT!! I did not, nor have "cooked" the kale, but just let the hot broth wilt it. I did wonder about thickening the broth a bit though I didn't that day, but I probably will next time. Plus, I added about 2 cups of heavy cream to mine. My favorite soup is bacon potato, but this is definitely a very close second! -- I just got home from a day trip to visit my folks before we begin our extremely busy calving season... where we won't be going anywhere for the next 3-4 months, and I actually took them a meal of this soup because I tried to describe how good it was to them, last month, and getting home tonight around 8 pm.... this is what I was heating up to eat just before I saw this video posted! I was eating this... as I watched the video!! LOL Like watching a 3-D movie!! LOL
Dear Chef JP, I just wanted to extend my appreciation for you suffering through a meal at Olive Garden to bring your viewers a highly requested soup. And there's no doubt that your version is much better.
I think literally everyone's is better than Olive Gardens. My family has started calling it dirty sausage water soup ever since I described it like that after a particularly horrendous visit there.
Simple and deliciously this is Chef’s creation based upon a recipe that’s not a one off but I think rather many of us have cooked in one form or another in our home kitchens. This is another reason I love this guy! He elevates. He increases the value with his expertise and it won’t require special gadgets or foods too difficult to locate generally speaking! This is our Chef pleasing and responding to his viewers, wholeheartedly. Earnestly giving them his best advice because they asked him to. What’s not to enjoy? Love this soup - and its chef! Thanks, dude 😃 yes, dude. 😀😀 Thanks for everything. Much love!
Chef Jean-Pierre is an international TREASURE! Every time I watch him, I fall in love with his wonderful personality all over again! His girlfriend is one lucky gal to have such a positive, happy, artistic person in her life. 🥰
OMG! I went to the store the minute I saw this video. I put in baby spinach (stems removed) instead of kale. It was amazing! So of course I had to tell my friends and family. Shared this link all over the place. P.S. I haven't been to an Olive Garden for over 30 years. Was never impressed, but this soup is outstanding. Thank you. Thank you!
I've never eaten at olive garden, why when I can cook it myself, I've never heard of this soup , it looks fantastic, a hearty soup that eats like a meal , new york
Every once in a whole, the company has an employee appreciation meal. Sometimes it's olive garden, i don't complain about free food. The one time i went out to eat alone at olive garden since i had a gift card; they put me in the center of the room and left a huge bowl of salad and breadsticks at my table.
I haven't eaten at OG in 20+ years so I forgot what it tastes like to render a judgment, but those dishes are based on actual Italian foods. I can see the criticism if the ingredients are of low quality or oversalting is used lieu of true seasoning, but never understood the constant lambasting. I advise people that, if they crave culinary authenticity, they should save up for a trip to the country long specializing in a particular cuisine. Otherwise, there will be regional or personal modifications---as well as the terroir of the ingredients used---affecting the taste of dishes.
@@JorgeLuisCarbonell . .. I hear you and also find it commendable that Chef Jean Pierre is taking the high road. I'm now going to look for a cookbook of OG clones since I cook at home regularly.
@@Maureen-q6w .., I like a little garlic but Italians in Italy complain about being stereotyped as garlic freaks. That is true in areas of France, Spain and Greece
Zuppa Toscana has been a soup staple at our house since I first tasted it at Olive Garden many many years ago. I've shared my recipe countless times and it's always requested when visiting family or they visit here. I add a few shakes of red pepper flakes and/or some cayenne pepper dashes and some celery seed. Fabulous!
I cannot stress enough how important the sausage is in this recipe. Other than from a butcher or something, the best option I’ve found is Trader Joe’s hot Italian. It’s extra spicy which lends well to a soup recipe. I also add MSG and not just because I can, this is one of the few non Asian dishes I use msg for. It just WORKS
One of my favorite soups. I'm one of those weirdos who loves kale, especially in this soup. I give mine only a rough chop and leave the ribs in. I love the contrast between the silky richness of the soup and the vegetal crunch of the kale ribs. So much so that every time I reheat a bowl of soup I add a handful of fresh kale. So delicious. ~ LIsa
I worked at Olive Garden when I was 18, and I made that soup. The only thing good about it was the fresh kale added as it’s served. Olive Garden is the McDonalds of Italian food. Love your videos chef!! I edited this comment to say, I’ve just had ankle surgery in January and your videos are the only thing getting me through being bed ridden for 6 weeks, thank you!!
I make this soup but I reserve the sausage drippings and make a roux and add the cream to that just to make it like a super thick sauce, then add that to the soup and let it cook the last 20 minutes or so. That's also when i add the kale. I usually only get one bowl before the rest of the family eats it all up (and I make big pots of it). It's definitely a winner in my house! Thank you for sharing your method. I'm going to try this way next!
My Italian father, now passed, loved when my mother made something called "pasta fazool?" It looked brown & soupy with dark small beans and small slanted pasta in it. Dad always liked to put olive oil in his bowl with parmigiana cheese sprinkled over it. Haven't had it since I was a kid in the 60's.😊
@@VickyR.MinnetiI know this is bad taste but if Chef JP doesn’t have a recipe for it look up Sip and Feast on YT or google, he has it and I’ve made it…first time trying for me but I loved it.
I have been blessed to be on the earth with the likes of Chef Jean-Pierre, Paul McCartney, Eddie Van Halen, and my Wife :) Chef, you bring a smile to my face every time I listen to you. Thank you :)
There is a tascan pasta dish thats is so marvelous, it uses cauliflower, capers, parsley onion , garlic, toato paste, some fresh or puree tomatoes, olive oil,butter,white wine basil and oregano. Short pasta is preferred in this dish. Absolutely delicious. Use parmiggiano reggiano or grana padano cheese,but if you prefer you can use a Toscan pecorino. I have made this many times, my guests love it.
I'm just a casual youtube viewer who enjoys your show. Your passion comes through creating interest in your channel. I was just making basic suggestions on recipes. I understand you may have your own ideas on what works and what does not. You cook the way I would cook at home. Keep up the good work.
Thanks for fixing that one up chef. And don’t mind the haters and bad comments lol. I’m a longtime viewer of yours since the beginning and can’t believe how you’re grown and I’m sure that’s the reason that you have haters now you’re just too big to ignore.
I have made this about 10 different ways and they have all been good but absolutely nothing beats this recipe ever !!!! This is phenomenal!!! I promise if you bring this to any potluck or get together you will be the favorite person ever !!!! I can't say enough amazing things about this recipe !!!! I'm sitting here enjoying this amazing feel good and warm the soul soup !!!! I did make my own chicken stock for this though with tons of spices and onions and garlic.
Hello again, Chef JP. As I said earlier, I made a big pot of this for myself, and it's delicious. My son is a vegetarian. He wouldn't eat it, so I decided to cook a variant of this for him using brown lentils instead of sausages and bacon. It worked, and he loved it! Did I commit a kitchen sin doing that?
I made this Sunday and i am sitting down for a bowl right now. It is awesome! The family loved it. I double the meats. 1 pound of hot sausage and 1 pound of sweet sausage.
My girlfriend and I many years ago were vegan and we had made a version of this using plant based ingredients and it was phenomenal. She basically used a field roast Italian sausage (vegetarian sausage) and the recipe she found used heavy whipping cream, but she used a culinary coconut milk veggie stock, kale, potatoes, onions and crushed red pepper. It was great stuff, but kind of hard to make on a strict budget so we would have it as a rare treat.
You are a great chef, one of the best on media. You are a natural teacher. You should consider making various pizzas (dough and sauce) and Stromboli. How about a fondue with all the possible accoutrements that go with it. Or the various great dishes from each part of France.
Today, we made this for the first time using your recipe. my boyfriend and I love your videos so much and literally this recipe tastes 100% like the real Olive Garden soup! The only thing I have to add is, you didn't say how long it was going to take to make this. it took us a few hours to prep + cook everything but it was worth it in the end because we got some really good soup out of it and made a lot of it as well!
I just made a double batch of this today, and wow it is delicious! Way better than Olive Garden’s watered down version. Thank you for the wonderful recipe and video!
My Mimi made a version of this soup when I was younger before Olive Garden got popular and homemade versus their version is like the difference between microwaving versus pan searing a beautiful steak.
This is without a doubt my wife's favorite soup and there was another recipe I've used throughout the years. Now I'm excited to take it to the next level!
OK, Chef, Good recipe. Here's what I do, I use Italian sausage mixed 50/50 between Mild and Hot. Then I pre-cook Russet potatoes until soft, then add them with the cream, and that thickens the soup base up without adding cornstarch. I then use Golden Potatoes chopped up a little larger than I did the Russets; Russtes break down faster and more than Golden/Yukon Potatoes. With a little less stock, let simmer, and Wha-La! Love your recipe! Let's see that Garlic Butter!
Yum yum!! Home made it's better then restaurant food. I don't eat out because I like to know what's in my food so I have always cook at home. On my friends birthday we decided to go out and eat, she loves olive gardens soups so we went. I had a plate of gnocchi soup, just one serving size, a salad and no bread, well.... my face {the next morning} was so puffy I felt it as soon as I woke up and ran to the bathroom to check and yes it was puffy so I went and checked on the web how much salt was in that soup and at that time it was 1600 to 1700 mg of salt per serving and according to the daily salt consumption recommendations of 2000 mg I got almost all the salt that I needed out of the little serving! So that's why. Dear Chef thank you for another great recipe!!!😁
I made this from a copycat recipe before I even tasted Olive Gardens. When I finally tasted theirs, I thought the copycat recipe was much better. I like the fresh thyme, is a good addition. I LOVE the idea of thickening it up a bit. Great idea !! I use sweet sausage and add a bit of crushed red pepper. It was fun watching you cook, almost identical, to what I make every couple of months I do leave the potatoes out so I can freeze the soup, I add them to what we are eating fresh then add some after I defrost it. As you know, potatoes done freeze well. Fun video. Thank you !
This soup looks delicious! I printed out the recipe and am heading for the market. One note on the written recipe: It calls for “3 large Potatoes, cut into ½ inch (4cm) dice”. That should be “½ inch (1.3cm)”. 4cm is way too big. But who’s measuring? We’re not sending a man to the moon!
Great job, Chef. You talked me into it. I made a pot last night. I didn’t have kale but I had a 3 pound bag of collard greens. A little bit different texture, but it worked. Great idea. ❤️❤️❤️
“2 to 3 tablespoons of butter, and uh I don’t know, 2 teaspoons of garlic, I don’t know” 🤷🏻♂️😄 Best way to cook, go with instincts instead of instructions 😉
Thanks again Jean-Pierre!! One of my favorite go-to chefs. I like to use carrots and celery with the onion but your version still looks great. Keep up the good work my friend.
I made this for company last week and it was superb. The flavors melded together perfectly. The Italian sausage added a bit of heat and the creamy broth moderated the flavors. Our company raved about it. Thanks, Chef for another taste treat.
And of all advertisements to pop up during the Chef JP’s wonderful video….😝 A…Olive Garden ad popped up!!!😜 Hahaha! I think they should be taking notes too!!😉 Love everything you do for us Chef JP!!!😎😘
This man is a treasure. His humor breaks the mold of what I think a professional chef is. Thank you.
Amen.
He is a chef but mostly what he is doing in the video is cooking and describing as he goes. What youre referring to is a chef in a staff kitchen. When you have to do scheduling, dealing with call out, product that came in and isn't up to your standards, payroll, menus, tastings, specials, group events, inventory, answering a text every minute, trying to see where your staff wandered off to in the 5 min your away, meeting, ordering, random popup stuff, being a leader but approachable, teaching others new things, accountability, usually you oversee dishwashers as well so all the cleaning and maintaining, a lot of chefs do repairs or installations on their own of equipment as well (within reason). You've no idea what it truly means to be a chef. Not trying to be rude but it's a whole different ballgame that you think. Anyone can make a good cooking video. But running the best performing banquet departments in a management companies portfolio of over 360 properties takes a toll, then realize your department is on of the top 5 Marriott banquet departments in the world, far as our guest scores go. Oh I forgot, trying to explain to sales department why things cost what they cost and you can't give discounts on food because the valet was rude, 10% off your wedding. Had a staff of 9, including myself and boss, did roughly $20mil in revenue in 2023.
Not to forget how disappointed you feel when something goes wrong. Could be anything. Might even be yourself forgetting one thing that you put off because you were covering a bunch of other mistakes from people, front and back of house. There's another aspect, dealing with wait staff and teaching them as well. Someone yesterday asked what beer cheese tastes like. My boss and I were like you have to try it to understand, it's like asking what's wusterschire tastes like or foie gras.
And chef Jean piere is wonderful, I referenc his videos to confirm my thoughts on dishes. Learned a bit here and there but I mostly watch for the enjoyment. Oh and I shouldn't make it sound as if all kitchens are like what I described, I hated the chef position I held and took a half pay cut to be a cook again. I feel better and work with a really talented chef who considered the other two cooks and myself as chefs in his kitchen. I'm used to doing 200 weddings a year and thousands of other evens and now work for a different hotel that does about 10-15, that's much more time to spend on everything. But when stuffs happening it gets a bit tense.
Although, all chefs I've worked for have had a good sense of humor and would let me get away teasing/fucking with the in a small minute way that I know would get a rise. But I worked hard and became a well versed person in the kitchen. I bet I can pour wine better than the vast majority of servers in the US. FYI, you put the cork in front of the person who bought the bottle to see how much far the wine has gone up the cork, not to smell it, then let them taste and you pour them a glass last. Few more tide bits but yeah. Idk.
My Italian grandmother passed away on Friday. I never understood it, but her favorite restaurant was Olive Garden; and her favorite item was this soup. Guess who's making this tonight! Thank you, chef.
May god rest her soul. Enjoy the soup :)
I think you’ve missed the point of this video and recipe…. Chef was not giving praise to Olive Garden! That place is garbage!
@thatfishindude5459 I think you missed the point of my comment. it was my deceased grandmother's favorite restaurant and soup; and I never understood how she loved the garbage restaurant having been born in Italy.
Such an easy soup to make and delicious! I make it with hot and sweet italian sausage!...yumm! I know it going to be better then olive garden's one! Enjoy!
@camicri4263 Yes, we made it tonight, too. almost exactly as chef. made with mild sausage, but I added lots of red pepper flakes.
We ate half and froze the other half...i know it can freeze for 17 yeara!
No chef is this charismatic. Thank you chef!!!!🫡🫡🫡🫡🫡
🙏🙏🙏👍❤️
Jack has the best job, he gets to work with Chef Jean Pierre AND gets to eat!!!!! WOW!!!!
I was just thinking the very same thing.
Yes, but he's chained to the radiator.
@@LunarLocust worth it
I’m sure Chef JP unchained him so he can eat some great food 🤣🤣🤣@@LunarLocust
Who else gets tickled by the way Chef JP says "Mama Mia!" in his beautiful French accent?
I thicken mine with puréed cannelloni beans..
Delicious
Great idea.
What do you think about thickening it with some puréed potatoes? I made a potato soup once that asked me to puree half the potatoes and add them back in to thicken it. I think that would work well here.
I watch all your videos, my wife likes my cooking, says it is better than eating out. I think watching your videos is better than going to culinary school !! The why and technique and real time demonstration is fantastic. thank you !
@Chef I never understood how anybody could criticize a chefs recipe. If it's horrible tasting, O.K, but being a chef is like being an artist. Just because some idiot has a bad opinion, doesn't mean it's wrong. If it tastes amazing, then well done. You have been an incredible inspiration to me and I have enjoyed all the recipes I've made thus far. Thank You Chef....
I was one of the many persons, who'd requested you show us your version of this soup.
I taught my small cooking class, last month in January, how to make this soup, which is really similar to what you have made here, except for the cheese and thickening it.
I had never had this EVER, before last month!
This is FANTASTIC!!
The recipe I was shown was a "quick instant pot" Zuppa Toscana, and the gal demonstrating it used frozen, chunky, hash brown potatoes, bacon bits, and dried onions. I did NOT teach my class to do it that way! -- My January class was on "Instant Pot" cooking, since it has become popular, and we made 3 different soups in about 70 minutes using the same instant pot!
(I had pre-cooked my bacon, sausage, & onion the day before, for time issues during class, but I did deglaze the pot with stock, to capture the wonderful bits while frying, and brought that with me to class.
I fried my bacon pieces, removed them and fried my onion in the bacon grease. Then I removed those and cooked the pound of sausage before deglazing the pan with chicken stock. At that point I added my cubed potato pieces in the Instant Pot, with 6 cups total of chicken stock, re-added the onions, garlic, a touch of red pepper flakes, then set the lid and cooked for 3 minutes in the Instant Pot. As soon as I'd released the pressure, I added thin ribbons of kale to the hot stock, then added back the crispy bacon pieces and the cream. That is all the recipe called for... and it was a HIT!! I did not, nor have "cooked" the kale, but just let the hot broth wilt it.
I did wonder about thickening the broth a bit though I didn't that day, but I probably will next time. Plus, I added about 2 cups of heavy cream to mine.
My favorite soup is bacon potato, but this is definitely a very close second!
-- I just got home from a day trip to visit my folks before we begin our extremely busy calving season... where we won't be going anywhere for the next 3-4 months, and I actually took them a meal of this soup because I tried to describe how good it was to them, last month, and getting home tonight around 8 pm.... this is what I was heating up to eat just before I saw this video posted!
I was eating this... as I watched the video!! LOL Like watching a 3-D movie!! LOL
Dear Chef JP, I just wanted to extend my appreciation for you suffering through a meal at Olive Garden to bring your viewers a highly requested soup. And there's no doubt that your version is much better.
I sure hope he didn't have to try the pasta!!!! lol
@@didisinclair3605 hahaha
They have all you can eat breadsticks and salad :)
@@CONTINGENCY_sys And it comes with soup!
I think literally everyone's is better than Olive Gardens. My family has started calling it dirty sausage water soup ever since I described it like that after a particularly horrendous visit there.
Simple and deliciously this is Chef’s creation based upon a recipe that’s not a one off but I think rather many of us have cooked in one form or another in our home kitchens.
This is another reason I love this guy! He elevates. He increases the value with his expertise and it won’t require special gadgets or foods too difficult to locate generally speaking!
This is our Chef pleasing and responding to his viewers, wholeheartedly. Earnestly giving them his best advice because they asked him to. What’s not to enjoy?
Love this soup - and its chef!
Thanks, dude 😃 yes, dude. 😀😀
Thanks for everything. Much love!
🙏🙏🙏❤️
Chef Jean-Pierre is an international TREASURE! Every time I watch him, I fall in love with his wonderful personality all over again! His girlfriend is one lucky gal to have such a positive, happy, artistic person in her life. 🥰
Chef I have only one request. Please keep posting these wonderful recipes, been subbed for years, haven’t met a recipe we didn’t love❤
AMEN!!!
I make this all of the time. I use 3 varieties of Italian sausage - add fennel seed - and along with the potatoes I put in a little orzo pasta. YUMMMM
Yes, I add extra ground fennel seed or fennel bulb.
Exactly fennel! Had a Jimmy Dean Italian sausage and it tasted about as Italian as a hotdogs 😢
Ooo I love fennel great idea
This is my fiancée’s favorite soup ever! I can’t wait to make this with her. Thanks, Chef JP! ❤🙏
Better yet, make it FOR her!
@@hullbarrett We enjoy making food together. (:
Love this guy. Its like wedding soup just swapped sausage for little meatball and potato for small pasta. Looks good.
OMG! I went to the store the minute I saw this video. I put in baby spinach (stems removed) instead of kale. It was amazing! So of course I had to tell my friends and family. Shared this link all over the place. P.S. I haven't been to an Olive Garden for over 30 years. Was never impressed, but this soup is outstanding. Thank you. Thank you!
I was thinking of trying spinach also. Not a fan of kale. Did you add at the end or cook it in with the potatoes?
I've never eaten at olive garden, why when I can cook it myself, I've never heard of this soup , it looks fantastic, a hearty soup that eats like a meal , new york
Every once in a whole, the company has an employee appreciation meal. Sometimes it's olive garden, i don't complain about free food. The one time i went out to eat alone at olive garden since i had a gift card; they put me in the center of the room and left a huge bowl of salad and breadsticks at my table.
I congratulate you for your professionalism…..you did not talk badly about Olive Garden, like other chefs would do!
I haven't eaten at OG in 20+ years so I forgot what it tastes like to render a judgment, but those dishes are based on actual Italian foods. I can see the criticism if the ingredients are of low quality or oversalting is used lieu of true seasoning, but never understood the constant lambasting. I advise people that, if they crave culinary authenticity, they should save up for a trip to the country long specializing in a particular cuisine. Otherwise, there will be regional
or personal modifications---as well as the terroir of the ingredients used---affecting the taste of dishes.
@@msr1116 I see your point. Mine was that Chef JP doesn’t use criticism to show his greatness. Seems very humble to me!
@@JorgeLuisCarbonell . .. I hear you and also find it commendable that Chef Jean Pierre is taking the high road. I'm now going to look for a cookbook of OG clones since I cook at home regularly.
@@msr1116the problem with OG is they go way overboard on the garlic.
@@Maureen-q6w .., I like a little garlic but Italians in Italy complain about being stereotyped as garlic freaks. That is true in areas of France, Spain and Greece
Zuppa Toscana has been a soup staple at our house since I first tasted it at Olive Garden many many years ago. I've shared my recipe countless times and it's always requested when visiting family or they visit here. I add a few shakes of red pepper flakes and/or some cayenne pepper dashes and some celery seed. Fabulous!
Thanks for sharing!!👍❤️
Yes, I love it made with hot Italian sausage. If the store only has mild on shopping day, I add hot pepper flakes, too. 😋
I cannot stress enough how important the sausage is in this recipe. Other than from a butcher or something, the best option I’ve found is Trader Joe’s hot Italian. It’s extra spicy which lends well to a soup recipe.
I also add MSG and not just because I can, this is one of the few non Asian dishes I use msg for. It just WORKS
One of my favorite soups. I'm one of those weirdos who loves kale, especially in this soup. I give mine only a rough chop and leave the ribs in. I love the contrast between the silky richness of the soup and the vegetal crunch of the kale ribs. So much so that every time I reheat a bowl of soup I add a handful of fresh kale. So delicious. ~ LIsa
Hope you are using the organic kale at it requires heavy use of pesticides due to bugs & slugs loving it like all cabbage type foods.
@@allenkasner6290 No worries. I grew it myself.
La Buona cucina gastronomica Italiana regionale is magnificent, LA cucina Toscana is something fabulous.
I like this chef because he is real and genuine
Got Italian sausage in the freezer. Got kale in the garden. That's lunch done. Thank you Chef ❤
I worked at Olive Garden when I was 18, and I made that soup. The only thing good about it was the fresh kale added as it’s served.
Olive Garden is the McDonalds of Italian food.
Love your videos chef!!
I edited this comment to say, I’ve just had ankle surgery in January and your videos are the only thing getting me through being bed ridden for 6 weeks, thank you!!
olive garden is mcdonalds but if i say .....il giardino delle olive......sound very high class restaurant
🙏🙏🙏❤️
OMG!! I have been waiting all my life for this!!
Same. I'll just substitute spinach for the kale.
😂
I make this soup but I reserve the sausage drippings and make a roux and add the cream to that just to make it like a super thick sauce, then add that to the soup and let it cook the last 20 minutes or so. That's also when i add the kale. I usually only get one bowl before the rest of the family eats it all up (and I make big pots of it). It's definitely a winner in my house! Thank you for sharing your method. I'm going to try this way next!
Super nice technique, thank you for sharing! 🙏❤️
Made your soup tonight! It's a winner, Chef! Have enough to feed the neighbors! Thank you for educating us and keeping us smiling!! Love you!
My Italian father, now passed, loved when my mother made something called "pasta fazool?" It looked brown & soupy with dark small beans and small slanted pasta in it. Dad always liked to put olive oil in his bowl with parmigiana cheese sprinkled over it. Haven't had it since I was a kid in the 60's.😊
@@VickyR.MinnetiI know this is bad taste but if Chef JP doesn’t have a recipe for it look up Sip and Feast on YT or google, he has it and I’ve made it…first time trying for me but I loved it.
Stumbled upon this channel. Great chef, love this recipe. He’s hilarious and very talented.
He’s the real deal.. 👍…❤️.. He’s priceless..
I have been blessed to be on the earth with the likes of Chef Jean-Pierre, Paul McCartney, Eddie Van Halen, and my Wife :) Chef, you bring a smile to my face every time I listen to you. Thank you :)
There is a tascan pasta dish thats is so marvelous, it uses cauliflower, capers, parsley onion , garlic, toato paste, some fresh or puree tomatoes, olive oil,butter,white wine basil and oregano. Short pasta is preferred in this dish. Absolutely delicious. Use parmiggiano reggiano or grana padano cheese,but if you prefer you can use a Toscan pecorino. I have made this many times, my guests love it.
I'm just a casual youtube viewer who enjoys your show. Your passion comes through creating interest in your channel. I was just making basic suggestions on recipes. I understand you may have your own ideas on what works and what does not. You cook the way I would cook at home. Keep up the good work.
Thanks for fixing that one up chef. And don’t mind the haters and bad comments lol. I’m a longtime viewer of yours since the beginning and can’t believe how you’re grown and I’m sure that’s the reason that you have haters now you’re just too big to ignore.
We make a similar soup with white beans instead of potatoes. The kids love it and it's all you need for dinner.
Every one of your recipes and tips have never lets my family or I down. You have been my go-to chef for a good while now. thank you !
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I like when Chef takes whatever pill it is
I’ve been making this soup myself for the past year and love it
Not a big fan of OG, but this soup looks really good. Love all the ingredients. Can't wait to make your version of it. Thanks Chef, you're the best
It’s one of a few items that I enjoy at Olive Garden. Glad you improved and shared the recipe.
Great recipe Chef. I request you make Tartiflette next. Love the channel.
I love zuppa toscana...never had it at the Olive Garden before, but I make it at home. It’s delicious... one of my favorite soups
I love garlic and thick soup. I want my soup to almost be like a stew.
I luv that green spatula.
I have made this about 10 different ways and they have all been good but absolutely nothing beats this recipe ever !!!! This is phenomenal!!! I promise if you bring this to any potluck or get together you will be the favorite person ever !!!! I can't say enough amazing things about this recipe !!!! I'm sitting here enjoying this amazing feel good and warm the soul soup !!!! I did make my own chicken stock for this though with tons of spices and onions and garlic.
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Thank you for sharing this recipe. Absolutely delicioso!
I love watching this guy cook - anything.
This is literally one of my favorite soups. I make it every year around fall and winter. Thanks for posting this Chef!!!
Maestro Jean-Pierre - you're tops!
Hello again, Chef JP. As I said earlier, I made a big pot of this for myself, and it's delicious.
My son is a vegetarian. He wouldn't eat it, so I decided to cook a variant of this for him using brown lentils instead of sausages and bacon. It worked, and he loved it!
Did I commit a kitchen sin doing that?
I will have to make this soon!! Thank you so much for sharing the recipe…
Chef is a hero at the kitchen
A Viking Chef!
Watch you on TH-cam on the TV. Yours is the only cooking show my hubby will watch with me. We love everything you show us and you are so entertaining!
This soup is 5 stars. I made it yesterday with and it is delicious. Thank you. Jesus bless you and yours
I made this Sunday and i am sitting down for a bowl right now. It is awesome! The family loved it. I double the meats. 1 pound of hot sausage and 1 pound of sweet sausage.
I'm growing 125 heads of garlic, so yes. Some garlic love. 🤣
thanks for this, I'm making it for Sunday dinner for sure this weekend
I'm telling you this was such an easy amazing thing. Top two soups ever. Thank you Jean Pierre.
I made this today & it was the best soup i ever made. Delicious-hats off Chef
Fabulous soup! Absolutely loved our result. Thank you.
We have had so many dinner parties with your recipes so when I say we're making something from Jean-Pierre, we always get an "Oh, I'll be there "
Obrigado!
Thank you 🙏 ❤️
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My girlfriend and I many years ago were vegan and we had made a version of this using plant based ingredients and it was phenomenal. She basically used a field roast Italian sausage (vegetarian sausage) and the recipe she found used heavy whipping cream, but she used a culinary coconut milk veggie stock, kale, potatoes, onions and crushed red pepper. It was great stuff, but kind of hard to make on a strict budget so we would have it as a rare treat.
Zuppa Toscana is my favorite soup to get with a salad and some breadsticks. You making it makes me so happy. THANK YOU!!!
Magnifique chef. J'adore vous.
Good day to all.
You too!
I absolutely love this Chef’s cooking shows!! The best!!
You are a great chef, one of the best on media. You are a natural teacher. You should consider making various pizzas (dough and sauce) and Stromboli. How about a fondue with all the possible accoutrements that go with it. Or the various great dishes from each part of France.
Omg yes!
Today, we made this for the first time using your recipe. my boyfriend and I love your videos so much and literally this recipe tastes 100% like the real Olive Garden soup! The only thing I have to add is, you didn't say how long it was going to take to make this. it took us a few hours to prep + cook everything but it was worth it in the end because we got some really good soup out of it and made a lot of it as well!
The only dish I remember from the one time I had been there almost 20 years ago! Thank you Chef! ❤
OMG OMG OMG like you I’m not a fan of kale but this soup is the BEST ever!! Delicious ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
HOLY crap!!! this was insane soo much better and thicker than olive garden!!!
I just made a double batch of this today, and wow it is delicious! Way better than Olive Garden’s watered down version. Thank you for the wonderful recipe and video!
I'm making this bad boy over the weekend Bet on it....
My Mimi made a version of this soup when I was younger before Olive Garden got popular and homemade versus their version is like the difference between microwaving versus pan searing a beautiful steak.
This is without a doubt my wife's favorite soup and there was another recipe I've used throughout the years. Now I'm excited to take it to the next level!
Best content on TH-cam!
I just love you. I don't think any other chef has inspired me so much
As always, thank you Jack for all you do.
I love how chef Jean-Pierre is always flexing about how his vegetables are larger than yours
OK, Chef, Good recipe. Here's what I do, I use Italian sausage mixed 50/50 between Mild and Hot. Then I pre-cook Russet potatoes until soft, then add them with the cream, and that thickens the soup base up without adding cornstarch. I then use Golden Potatoes chopped up a little larger than I did the Russets; Russtes break down faster and more than Golden/Yukon Potatoes. With a little less stock, let simmer, and Wha-La! Love your recipe! Let's see that Garlic Butter!
Thank you Chef. You were right by wearing a mask into that eatery. Lets hope your family doesn't find out.
Yum yum!! Home made it's better then restaurant food. I don't eat out because I like to know what's in my food so I have always cook at home. On my friends birthday we decided to go out and eat, she loves olive gardens soups so we went. I had a plate of gnocchi soup, just one serving size, a salad and no bread, well.... my face {the next morning} was so puffy I felt it as soon as I woke up and ran to the bathroom to check and yes it was puffy so I went and checked on the web how much salt was in that soup and at that time it was 1600 to 1700 mg of salt per serving and according to the daily salt consumption recommendations of 2000 mg I got almost all the salt that I needed out of the little serving! So that's why. Dear Chef thank you for another great recipe!!!😁
What a pleasure to watch him!
I made this from a copycat recipe before I even tasted Olive Gardens. When I finally tasted theirs, I thought the copycat recipe was much better. I like the fresh thyme, is a good addition. I LOVE the idea of thickening it up a bit. Great idea !! I use sweet sausage and add a bit of crushed red pepper. It was fun watching you cook, almost identical, to what I make every couple of months I do leave the potatoes out so I can freeze the soup, I add them to what we are eating fresh then add some after I defrost it. As you know, potatoes done freeze well. Fun video. Thank you !
This is a recipe I wanted for a long time. Thank you chef. I promise I will make this over the week-end.
Made this for dinner tonight. Delicious! Thanks Chef!
This was delicious, thanks for sharing chef, made it yesterday with excellent results!!
My son love this soup! This chef is gold! Thanks a lot!
This soup looks delicious! I printed out the recipe and am heading for the market.
One note on the written recipe: It calls for “3 large Potatoes, cut into ½ inch (4cm) dice”. That should be “½ inch (1.3cm)”. 4cm is way too big.
But who’s measuring? We’re not sending a man to the moon!
By printing the recipe, you rob yourself of the joy of multiple trips to the grocery store to get everything you need. 😉
Great job, Chef.
You talked me into it. I made a pot last night. I didn’t have kale but I had a 3 pound bag of collard greens. A little bit different texture, but it worked. Great idea. ❤️❤️❤️
“2 to 3 tablespoons of butter, and uh I don’t know, 2 teaspoons of garlic, I don’t know” 🤷🏻♂️😄 Best way to cook, go with instincts instead of instructions 😉
I made this tonight. Absolutely delicious!!
Thanks again Jean-Pierre!!
One of my favorite go-to chefs.
I like to use carrots and celery with the onion but your version still looks great.
Keep up the good work my friend.
This literally made my mouth water , looks so creamy and delicious
I made this for company last week and it was superb. The flavors melded together perfectly. The Italian sausage added a bit of heat and the creamy broth moderated the flavors. Our company raved about it. Thanks, Chef for another taste treat.
I really hope you'll make this in Italy. Your family is in for a surprise!
Chef Onyo, you certainly know how to make my mouth water with your oh, so delicious meals. Mille Grazie.
Olive Garden is an American flavored imitation on Italian food. Thanks for the chef for fixing it.
And of all advertisements to pop up during the Chef JP’s wonderful video….😝
A…Olive Garden ad popped up!!!😜
Hahaha!
I think they should be taking notes too!!😉
Love everything you do for us Chef JP!!!😎😘
I love Jean-Pierre's shows 👍