BETTER THAN ZUPPA TOSCANA
After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.
Provided by Jeanne Garber
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
- Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 51.9 g, Cholesterol 63.4 mg, Fat 24.6 g, Fiber 5.7 g, Protein 21.3 g, SaturatedFat 10.3 g, Sodium 1563.5 mg, Sugar 4.2 g
ZUPPA TOSCANA
Make and share this Zuppa Toscana recipe from Food.com.
Provided by RealMcMom
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
- Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- Remove bacon and crumble.
- Add garlic to the onions and cook an additional 1 minute.
- Add chicken base, water and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale and cream.
- Simmer 4 minutes and serve.
Nutrition Facts : Calories 225.1, Fat 15.4, SaturatedFat 6.5, Cholesterol 33.5, Sodium 242.5, Carbohydrate 17.4, Fiber 2.3, Sugar 1.5, Protein 5.3
BETTER THAN OLIVE GARDEN'S ZUPPA TOSCANA
This is the BEST tasting soup I have ever had. If you want a savory soup that is full of flavor and light on the calories, this is it! You'll never want regular potato soup again!
Provided by Jeremiah Comer
Categories One Dish Meal
Time 1h5m
Yield 2 gallons, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
- In the same pot add the olive oil, chopped onion, and real bacon pieces until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cook for an additional 3 minutes.
- Add 2 cups of water to the pot and stir well to get all the sweet onion flavor from the bottom of the pan. Add the chicken concentrate and stir to combine. Add the remaining 8 cups of water.
- Add potatoes and cook until fork tender. You may wish to add more salt, but be careful because the chicken base is very salty. Taste for saltiness after each addition.
- After the potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface using a large spoon.
- Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down with time.
- Reduce the heat to low and add the heavy cream. Stir.
- Add freshly ground black pepper, if desired.
- Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.
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From carlsbadcravings.com
Reviews 63Total Time 55 minsCategory Main Course
- Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
- Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
VEGAN ZUPPA TOSCANA RECIPE - VEGGIE SOCIETY
From veggiesociety.com
5/5 (59)Calories 334 per servingCategory Soup
- Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).
- Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
- To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.
- Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.
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5/5 (2)Category Appetizer, Entree, Main Course, Side DishCuisine ItalianTotal Time 38 mins
ZUPPA TOSCANA {OLIVE GARDEN COPYCAT!} - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 1 hrCategory Dinner, LunchCalories 300 per serving
- Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
- Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
- Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add kale and cream. Cook and stir for about 5 more minutes, or until kale is wilted. Do not boil. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!
ZUPPA TOSCANA (BETTER THAN OLIVE GARDEN!) RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 5 hrs 50 mins
- Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
HEALTHIER ZUPPA TOSCANA RECIPE - STPETERSBURGFOODIES.COM
From stpetersburgfoodies.com
5/5 (1)Category SoupCuisine ItalianCalories 717 per serving
- Add butter, olive oil or fat of choice to a large pot or dutch oven over medium heat. Add in the sausage and cook until meal begins to brown, 8-10 minutes. With a slotted spoon, remove sausage from pot, add to a medium bowl and reserve until later.
- Carefully add onion and garlic to the pot and saute until both have softened and are very fragrant, about 5 minutes. Season with salt and pepper and 1 tsp of crushed red pepper flakes.
- Mix in potatoes and chicken broth, stir to combine and season with more salt and pepper. Increase heat to medium high. When soup begins to boil, reduce the heat to medium-low and simmer with the lid on for 10-12 minutes, or until the potatoes have softened and are fork-tender.
- Mix in coconut milk and kale and and simmer for an additional 10 minutes. Taste and season with more salt as needed.
(BETTER THAN OLIVE GARDEN) ZUPPA TOSCANA - A FAMILY …
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5/5 (2)Total Time 455800 hrs 37 minsCategory Soup
- In a medium saute pan, cook bacon until crisp and remove. Crumble and chop bacon into rice-sized pieces. Set aside.
- Remove all but two tablespoons of the bacon fat from the pan and heat to medium low. Add the butter to the bacon fat and once melted, add the flour to form a roux and cook for three minutes. Set this aside for now.
- In a 6-quart soup pot, heat the olive oil over medium high until shimmering and add the sausage meat, breaking up the meat into small pieces as you cook and brown.
ZUPPA TOSCANA - CAFE DELITES - FOR GOOD FOOD LOVERS
From cafedelites.com
5/5 (23)Total Time 50 minsCategory SoupCalories 473 per serving
- Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
- Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
- Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
COPYCAT ZUPPA TOSCANA (BETTER THAN OLIVE GARDEN!)
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Reviews 2Category SoupCuisine ItalianTotal Time 45 mins
- Add raw cashews to a heat proof bowl and cover with just boiled water. Set aside to soak for at least 30 minutes while you make the rest of the soup.
- Heat a large soup pot over medium heat. Fry bacon until crisp. Remove to a paper towel lined plate to drain.
- Remove all but about 1 tablespoon of the bacon fat from the pot. Add sausage, diced onion, and garlic, and cook, breaking sausage up with spatula, until sausage is cooked through and onion is soft – about 5-6 minutes. If there’s a lot of fat in the pot at this point you can drain some of it off if you like.
- Add poultry or all purpose seasoning and salt with diced potatoes and stir to combine. Pour in broth and bring to a simmer. Simmer until potatoes are tender and flavors have combined – about 15-20 minutes.
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- Use a wooden spoon to crumble the sausage.Add 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon crushed red pepper (remember you can always add more later).
- Continue sautéing for about 7-10 minutes, until the sausage is thoroughly cooked.Add 4 cloves of minced garlic.
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Cuisine AmericanTotal Time 40 minsCategory Soups And StewsCalories 881 per serving
- Heat the olive oil in a large Dutch Oven or heavy-bottomed pot, over medium-high heat. Add the diced bacon and cook until browned, about 5 minutes. Remove to a paper-towel lined plate to soak up the excess grease.
- Add the sausage and cook, breaking it apart with a wooden spoon, until cooked through, about 8-10 minutes. Using a slotted spoon, remove and reserve with the bacon. Drain most of the fat that has rendered in the pot, leaving only 1 or 2 tablespoons.
- Reduce the heat to medium. Add the shallots and garlic, sautéing until softened and fragrant, 2-3 minutes.
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- In a skillet, over medium-high heat, brown and crumble the Italian sausage until almost cooked (5-8 minutes). Add the diced onion and minced garlic and cook until the sausage is cooked through, about 3 more minutes. Drain grease from skillet.
- Add the cooked sausage mixture to a 6 quart slow cooker. Add in the diced potatoes and chicken stock. Season with salt and pepper. I don't use much salt but season to your tastes. Give the soup a stir and cover. Cook on LOW for 4 - 5 hours or on HIGH for 3 - 4 hours. The potatoes should be fork tender at this point.
- Once the potatoes are cooked, add in the kale and cream, stirring to combine. Cook another 30 minutes, then serve.
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