Tuscan Sausage And Potato Soup Food

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.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

POTATO SAUSAGE SOUP, TOSCANA STYLE

Steps:

• Gather the ingredients.
• Remove the sausage from the casings; brown in a skillet, breaking it up until cooked through. Set aside.
• In a large saucepan or Dutch oven over medium heat, cook the onions and diced bacon together until the onions are translucent and bacon is crisp.
• Add garlic and cook for 1 minute longer.
• Add the chicken base, water, potatoes, and kale or escarole. Simmer for 15 minutes.
• Add the browned sausage and cream. Simmer for 3 to 4 minutes and serve.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

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.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

TUSCANY POTATO AND SAUSAGE SOUP

Steps:

• In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
• Add sausage and cook till sausage is done.
• Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
• Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
• You could add 1 cup of heavy cream for that creamy effect.

TUSCAN SAUSAGE AND POTATO SOUP #5FIX

Steps:

• Crumble the Italian Sausage into a heavy bottomed soup pot and sauté until well browned. Remove the sausage from the pot. Add the Simply Potatoes Diced Potatoes with Onions and sauté for 2 or three minutes. Add the Chicken Stock and simmer until potatoes are tender, about 15 minutes. Using a potato masher or immersion blender, mash the potatoes in the pot - leave it quite chunky, do not totally blend. Return the Italian Sausage to the pot along with the kale and cannellini beans. Simmer for 5 minutes. Season with salt and pepper if desired. Enjoy!

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Wash and prepare kale and set it aside.
• In a medium stock pot, boil sliced potatoes until tender; drain and set aside.
• In large stock pot, crumble and brown the Italian sausage over medium heat; after a few minutes, add the onion and saute until sausage is nicely browned and onion is tender.
• Add garlic and saute a couple of minutes being careful not to burn.
• Drain any fat from the sausage mixture.
• Add the red pepper flakes, oregano, basil, chicken stock, milk and half and half.
• Simmer for 30 minutes.
• Taste it and adjust seasonings as needed, adding the salt and black pepper.
• Add the potatoes, heavy cream and then stir in kale.
• Simmer an additional 15 minutes.
• Serve soup with some bacon sprinkled on top, if desired.

TUSCAN SAVORY SWEET POTATO SOUP

Steps:

• Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
• Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.