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
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.
QUICK SUPER-DELICIOUS ZUPPA TOSCANA
If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.
Provided by Rosemary Baker
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
- Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
- Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
- Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 g
HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)
An attempt to recreate a healthier version of an Olive Garden favorite. If you use sausage with fennel seed, you can omit the aniseed.
Provided by Cook4_6
Categories European
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, cook the bacon until somewhat done.
- Add the onion and saute until almost caramelized (golden color).
- Add chicken stock and water, then bring to a light boil and add potatoes.
- Cook Italian sausage (with casings removed) separately in a skillet.
- When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
- Add mixture to the stock.
- When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
- Add fat free half and half, spinach, salt, aniseed, and peppers.
ZUPPA TOSCANA SOUP - LIGHT VERSION
This Italian potato and sausage soup is my version of Olive Gardens soup recipe. It's to die for on a cold day with a great bottle of wine!
Provided by MacChef
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown and drain turkey sausage (rinse if you wish) and set aside.
- Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
- Add remainder of ingredients except Kale and powdered milk.
- Cook until potatoes are tender.
- Add Kale and powdered milk solution and simmer additional 5 minutes.
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- Cook bacon over medium to medium high heat in a large pot until cooked, drain the fat and add onion along with a sprinkle of salt, pepper, crushed red pepper flake. Cook until translucent.
- Add the garlic and potatoes, a few more sprinkles of salt, pepper, and season salt and cook 5 more minutes.
- Add the chicken stock, bring to a boil, and reduce heat to low, simmer for 15 minutes. (Optional step: I like thicker, creamier soups, and one trick I do with all my soups is use my immersion blender and pulse it a few times. If you don’t have an immersion blender remove about a cup or two from the pot and put it in your blender or food processor (NOT when it’s super hot!) and return it to the pot. But, if you like the thinner broth type soups you can skip this part.)
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- In a large soup pot, fry the chopped bacon over high heat until browned. Remove from pan and let drain on a paper towel lined plate.
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