Tuscan Rustico Soup Recipes

TUSCAN SOUP

Steps:

• Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
• Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
• Add spinach. Continue boiling until spinach is lightly cooked.
• Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

ITALIAN RUSTICO SOUP

Steps:

• Cook elbows according to package directions; drain (al dente is the best).
• Heat oil in 4-quart Dutch oven or large pot.
• Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
• Add remaining ingredients except cheese; heat to boiling.
• Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
• Stir in cooked elbows and simmer 5 more minutes.
• Ladle in bowls and sprinkle with cheese.
• Serve with warm crusty Italian bread.

TUSCAN RUSTICO SOUP

Steps:

• Cook elbows according to package directions: drain.
• heat oil in a large pot, add Onion, garlic and spinach cook about 5 minutes til spinach is wilted and onions are tender.
• stir in all but cheese and cook about 15 minutes sprinkle cheese on before serving.

RUSTIC TUSCAN SOUP WITH KALE

Steps:

• Heat oven to 400ºF.
• Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
• Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to pan; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min.
• Serve soup topped with croutons and remaining cheese.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.