Tuscan Potato Soup 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

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

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

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

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.

TUSCAN POTATO SOUP (ZUPPA TOSCANA)



Tuscan Potato Soup (Zuppa Toscana) image

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

3 (14 ounce) cans chicken broth
9 cups water
3 -5 pieces bacon
1 lb Italian sausage, loose-ground
4 large russet potatoes, skin-on and cut into bite sized chunks
1 large white onion, finely chopped
3 garlic cloves, crushed
2 tablespoons olive oil
2/3 cup half-and-half
1/2-1 1/2 teaspoon salt (to taste)
1/2-1 tablespoon black pepper (to taste)
1/2-1 teaspoon ground cayenne pepper
1/2 teaspoon mustard powder, ground
1/4-1/2 teaspoon fennel seed, ground (optional)
2 cups kale leaves, chopped (optional)

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 (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

ZUPPA TOSCANA



Zuppa Toscana image

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

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
⅓ cup heavy whipping cream

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

ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)



Zuppa Toscana: Italian Potato Sausage Soup Recipe - (4.5/5) image

Provided by á-25252

Number Of Ingredients 11

1 (16-ounce) package breakfast sausage
3/4 cup onion, diced
1 1/2 teaspoons garlic, minced
3 medium russet potatoes, scrubbed and quartered, then sliced thin
4 cups water
2 teaspoons chicken bouillon base
2 cups kale, chopped
3 to 6 slices bacon, cooked, crumbled
1/3 cup heavy cream
Salt and pepper to taste
Parmesan cheese for topping

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.

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ZUPPA TOSCANA SOUP (OLIVE GARDEN COPYCAT RECIPE) - MODERN …
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