ZUPPA ARCIDOSSANA
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
- Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
- Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 459 milligrams, Sugar 4 grams, TransFat 0 grams
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
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.
ZUPPA ARCIDOSSANA
From "A Soup Only Tuscany Could Make", Mark Bittman, The New York Times, April 29, 2009. It says: "When you've gained enough experience cooking, you're quite likely to "invent" a recipe that already exists in cuisines and even cookbooks. Especially if the ingredients are common, the techniques standard. But not this recipe. The ingredients are fairly common, but their combination is not the kind of thing a non-Italian, or perhaps even a non-Tuscan, would put together while experimenting. I found it in a restaurant, Antica Fattoria del Grottaione, in Montenero d'Orcia in Tuscany. This dish spoke to me. Named for the town in which it originated, Arcidosso, it's dense, thick and dark, almost a stew. It makes fantastic use of stale bread, sausage, ricotta salata, carrots and spinach, somehow extracting the maximum flavor (and texture, especially in the case of the croutons) from each while blending them perfectly. It uses no stock, only water. I had never eaten anything quite like it, and my chances of creating this combination in my kitchen are about the same as that monkey typing Shakespeare. Which, in my book, makes it a pretty valuable recipe."
Provided by JackieOhNo
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
- Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
- Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Nutrition Facts : Calories 169.8, Fat 9.8, SaturatedFat 2, Cholesterol 8.5, Sodium 275.4, Carbohydrate 14.4, Fiber 3, Sugar 3.7, Protein 7.7
RUSTIC ITALIAN SAUSAGE SOUP (ZUPPA ARCIDOSSANA)
Run out of chicken broth? This soup is water based and consists of ingredients you probably already have on hand, except for the ricotta salata. This is a cheese similar to feta cheese, so just use that as a substitute.
Provided by threeovens
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage in a skillet over medium low heat, stirring to break up. Add carrots, onion, and garlic; cook until they begin to soften and brown, about 10 minutes. Season with salt and pepper. Add bread and stir a couple of minutes. Add spinach and cook until wilted, 2 minutes.
- Add 2 cups water and scrape bottom of pan to loosen any brown bits. Cook until the consistency of a thin gravy and serve. More water can be added if necessary. Top with chese and parsley.
Nutrition Facts : Calories 170, Fat 9.8, SaturatedFat 2, Cholesterol 8.5, Sodium 288.9, Carbohydrate 14.5, Fiber 2.9, Sugar 3.5, Protein 7.7
ZUPPA ARCIDOSSANA
Steps:
- 1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper. 2. Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes. 3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
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