My Kinda Zuppa Toscana Recipes

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SUPER-DELICIOUS ZUPPA TOSCANA



Super-Delicious Zuppa Toscana image

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

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

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



Better than Zuppa Toscana image

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

½ pound bacon
1 pound mild pork sausage
1 onion, finely diced
1 tablespoon minced garlic
6 cups chicken broth
6 large red potatoes, sliced
1 teaspoon red pepper flakes
4 cups chopped fresh kale
1 cup sour cream
½ cup grated Parmesan cheese, plus extra for garnishing

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



My Kinda Zuppa Toscana image

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

1 lb ground hot Italian sausage
1 teaspoon crushed red pepper flakes
3 medium white onions, diced
1/4 cup bacon bits (I use Hormel brand)
4 garlic cloves, chopped
10 cups water
5 tablespoons chicken bouillon powder (to taste)
1 pint heavy cream
6 cups potatoes, cubed
1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio)
1 bunch fresh Italian parsley or 1 bunch chives, chopped for garnish
1 loaf crusty Italian bread, sliced
2 tablespoons extra virgin olive oil

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



Zuppa Toscana (Tuscan Soup) My Way image

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

1 (12 ounce) package jimmy dean low-fat sausage or 1 (12 ounce) package sausage, of your choice
3 garlic cloves, peeled pressed and chopped
2 quarts chicken stock
1 quart half-and-half cream (you can use part milk if you want)
6 medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
1 teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
1 small bok choy, washed and sliced cross-wise (stems and leaves)
salt, to taste
fresh ground black pepper, to taste

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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