7-INGREDIENT ZUPPA TOSCANA RECIPE - (4.7/5)
Provided by á-46334
Number Of Ingredients 9
Steps:
- Add Italian sausage and diced onion to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible. Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat). Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.) Serve warm with desired toppings. You can also refrigerate this in a sealed container for up to 3 days. *I highly recommend using "hot" Italian sausage for this recipe. With so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup. And much of the heat will be dispersed over the multiple servings. So unless you're really averse to spicy food, take the chance and go hot with this one! (And if you can't find hot Italian sausage, you can also add in some crushed red chili flakes instead.)
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
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
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