WHOLE30 ZUPPA TOSCANA
A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.
Provided by Cheryl Malik
Categories Soup
Time 50m
Number Of Ingredients 23
Steps:
- If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
- In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
- Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.
Nutrition Facts : Calories 394 kcal, Carbohydrate 35 g, Protein 13 g, Fat 24 g, SaturatedFat 16 g, Cholesterol 14 mg, Sodium 765 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
- Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
- Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
- Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
- Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
- Check for taste and then serve.
EASY OLIVE GARDEN ZUPPA TOSCANA SOUP
I love Zuppa Toscana, and this was a great variation. I had a mild sausage so I just added cayenne pepper. I also used almond and coconut milk instead of heavy whipping cream. It was still terrific although I would have used whipping cream if I had any. I used spinach in place of kale, and I skipped the bacon. Recipe courtesy of www.oecremedelacrumb.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot saute sausage 5 to 6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
- In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
- Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.
- Boil until potatoes are tender.
- Stir in kale and heavy cream. Add sausage.
- Taste and add salt and pepper if needed.
- Serve garnished with grated parmesan cheese if desired. You can also add dried Italian herb seasoning or Herbs de Province with red pepper flakes to make it spicier.
Nutrition Facts : Calories 1106.2, Fat 88.4, SaturatedFat 45.4, Cholesterol 275.2, Sodium 3799.3, Carbohydrate 47.2, Fiber 6.9, Sugar 4.3, Protein 33.2
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
NIGHTSHADE-FREE ZUPPA TOSCANA
This is a delicious take on traditional Zuppa Toscana, swapping cauliflower in place of potatoes and adding lotsa black pepper to give it the kick the store bought Italian sausage would have.
Provided by keort
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For nightshade free Italian sausage (best prepared in advance and refrigerated so meat absorbs flavor), blend ground pork with 1 T minced garlic, 1 T fresh parsley, 1 T red wine, 2.5 t salt, 1.5 t coarsely cracked black peppercorn, 1 t coarsely cracked fennel seeds, 1 t onion powder, 1/4 t dried thyme, 1/4 t dried rosemary,.
- 1/4 t dried oregano, 1/4 t dried ground sage.
- In large pot or saucepan, cook bacon (I dice while partially frozen as it's much easier) over medium heat until just crispy.
- Add sausage and crumble while cooking. Once browned, drain all but 2 T grease. Push sausage/bacon to pan outer edges.
- Add onion to center and sauté until translucent.The add garlic and sauté until fragrant.
- Stir in broth and cauliflower. Add pepper and a pinch of salt. Simmer for 20 minutes or until cauliflower is tender.
- Add kale and heavy cream and bring back to simmer. If needed, add more salt to taste. Serve with a sprinkle of parm on top.
Nutrition Facts : Calories 411.5, Fat 31, SaturatedFat 13.9, Cholesterol 82.2, Sodium 998.8, Carbohydrate 15.8, Fiber 2.4, Sugar 4.7, Protein 18.5
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