Tuscan Potato Soup Easy To Make Vegetarian Food

TUSCAN POTATO SOUP (ZUPPA TOSCANA)

Steps:

• In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 5 Minutes before serving mix in the chopped kale leaves.

TUSCAN POTATO SOUP - EASY TO MAKE VEGETARIAN!

Steps:

• Brown the sausage in the bottom of a large stock pot, breaking it up with a utensil as you go.
• Once meat is no longer pink, add onions and continue to saute until they are translucent (if using meat substitute, you may wish to add a few teaspoons of olive oil to prevent sticking).
• Add potatoes and garlic to the pot and stir to incorporate them. Once garlic becomes fragrant, add the vegetable stock and red pepper (if using) and bring to a boil.
• Once potatoes are tender, add chopped kale and cover the pot. Once the kale has wilted, remove the pot from heat, add milk and season with salt and pepper.
• For Vegetarian use only the Vegetarian sausage. Note they do not have casings.

TUSCAN SAUSAGE AND POTATO SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.