SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. 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 bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
ZUPPA TOSCANA
Italian Tuscan sausage soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, 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. Set aside.
- Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g
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 TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)
Provided by á-25252
Number Of Ingredients 11
Steps:
- Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.
TUSCANY POTATO AND SAUSAGE SOUP
This is a variation of the Tuscany potato soup that is served at Olive Garden - I have left out the cream for a heart healthy soup
Provided by Ravenseyes
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 497.2, Fat 22.9, SaturatedFat 7.8, Cholesterol 43.6, Sodium 2856, Carbohydrate 41, Fiber 5, Sugar 5.5, Protein 31.5
TUSCAN POTATO SOUP (ZUPPA TOSCANA)
There are a number of recipes out there that try to duplicate Olive Garden's "Zuppa Toscana" appetizer soup but they usually call for artificial ingredients or seriously lack in flavor. With or without the addition of chopped kale leaves this all-natural and economical family dish is chock full of traditional flavors and is nearly identical to Olive Garden's signature dish. Hint: To reduce the fat content of this soup make sure to remove the kale leaves before serving; they absorb grease.
Provided by GenYChef
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
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.
ZUPPA TOSCANA
Make and share this Zuppa Toscana recipe from Food.com.
Provided by ctnorbie
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1 Chop or slice uncooked sausage into small pieces.
- 2 Brown sausage in your soup pot.
- 3 Add chicken broth and water to pot and stir.
- 4 Place onions, potatoes, and garlic in pot.
- 5 Cook on medium heat until potatoes are done.
- 6 Add sausage and bacon.
- 7 Salt and pepper to taste.
- 8 Simmer for another 10 minutes.
- 9 Turn to low heat.
- 10 Add kale and cream.
- 11 Heat through and serve.
Nutrition Facts : Calories 791.3, Fat 54.1, SaturatedFat 24.9, Cholesterol 146.2, Sodium 1800.2, Carbohydrate 46.5, Fiber 5.5, Sugar 4.4, Protein 30.7
ZUPPA DI SALSICCIA ITALIANA (ITALIAN SAUSAGE SOUP)
A hearty, spiced meatball soup with potatoes and kale in a chicken broth perfected with a splash of cream.
Provided by DL K.
Categories < 4 Hours
Time 2h20m
Yield 4 Quarts, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Shape sausage into 1-inch meatballs and place into the soup pot. Cover and cook on medium-low heat until 170 ℉ in the middle of largest meatball.
- 2. Prepare garlic, onion, and shallot, and 32 oz. of seasoned chicken broth. I prefer the decreased sodium paste over the dry cubed variety.
- 3. When the sausage balls are cooked through empty all except 1/8 inch of the pork fat and then add the broth, onions, garlic, and shallots.
- 4. Prepare rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To release the flavors grind with a mortar and pestle, or rub briskly between the palms over the soup pot as they are added to the soup pot before the broth heats up to prevent burning yourself.
- 5. Place lid on the pot. Turn the heat up to medium.
- 6. Wash the red potatoes and remove any eyes. Peel the potatoes and quarter them lengthwise. Once quartered, cut into one-inch wideths. Add the cubed potatoes to the pot.
- 7. Cover and heat approximately 60 to 90 minutes, or until the potatoes are can be pierced with a fork and the soup is aromatic of the spices.
- 9. Remove soup from hot burner, and add the Kale to the soup and stir. It will soften and go limp quickly. Ladle out immediately and serve.
- 8. Add the Half & Half to the soup and heat for 10-minutes or so as you gently wash, thoroughly rinse, and shake dry the baby Kale.
- 9. Remove the soup pot from the hot burner. Add the Kale to the soup and stir approximately one minute or until the kale goes limp.
- 10. Ladle out immediately and serve.
Nutrition Facts : Calories 706.5, Fat 37, SaturatedFat 13.7, Cholesterol 75.9, Sodium 2199.8, Carbohydrate 59.8, Fiber 6.3, Sugar 6.2, Protein 34.9
MY KINDA ZUPPA TOSCANA
Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.
Provided by aHardDaysNight
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
- In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
- Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
- Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
- Garnish with chopped italian parsley or chives, serve hot with slices of bread.
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
ZUPPA TOSCANA SOUP
Olive Garden lovers... you'll recognize this one. Spicy sausage, russet potatoes, and cavolo greens in a light creamy broth.
Provided by lhbishop
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the stock and cream in a saucepan over medium heat.
- Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
- Add the kale.
- Grill or sauté the sausage. When cooked and cooled, cut the sausage in an angle about 1/2-inch thick. Add the sausage to the soup.
- Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
Nutrition Facts : Calories 684.1, Fat 45.7, SaturatedFat 17.5, Cholesterol 115.6, Sodium 1635.9, Carbohydrate 38.9, Fiber 3.7, Sugar 6.1, Protein 29.6
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