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
BETTER THAN ZUPPA TOSCANA
After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.
Provided by Jeanne Garber
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
- Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 51.9 g, Cholesterol 63.4 mg, Fat 24.6 g, Fiber 5.7 g, Protein 21.3 g, SaturatedFat 10.3 g, Sodium 1563.5 mg, Sugar 4.2 g
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 (TUSCAN SOUP) MY WAY
I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.
Provided by Knitting Granny
Categories < 60 Mins
Time 50m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
- Drain fat, if any.
- Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
- Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
- Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
- Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
- Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
- Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
- Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).
Nutrition Facts : Calories 230.2, Fat 10.6, SaturatedFat 5.8, Cholesterol 32, Sodium 290.9, Carbohydrate 25.7, Fiber 2.3, Sugar 4.2, Protein 8.8
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From natashaskitchen.com
Ratings 612Calories 458 per servingCategory Easy
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
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Reviews 36Calories 494 per servingCategory Soup
- In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.
- Add potatoes, chicken broth and water to the sausage mixture. Continue cooking over medium heat until the potatoes are cooked through.
- Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.
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