topic Re: Zuppa Toscana in Recipes

Zuppa Toscana

IamMrsG — Sun, 13 Sep 2015 18:15:31 GMT

There's hope of cooler weather coming, and I am ready for Fall dishes. Here is an old recipe from my files.

Zuppa Toscana

QVC Recipe Swap | On 5/18/2011 by lavendersage

1 pound Italian sausage
3/4 teaspoon crushed red pepper flakes (Lavendersage: optional.I don't use)
6 slices bacon, torn or cut into smaller pieces
1 large onion, diced
1 clove of garlic, minced
2 - 2 ½ quarts (8 - 10 cups) chicken broth
6 cups of potatoes, thinly sliced with skin on..russet or Yukon gold are good (about 3 russets)
1 cup half ‘n half
2- 3 cups of kale, in bite size pieces
top with grated Parmesan cheese

Remove the Italian sausage from casings and brown with red pepper flakes in a large pot. Drain and set aside.

Cook the bacon in the same pot until crisp. Drain, reserve about 2 Tablespoons of drippings with the bacon in the pot. Stir in the onions and garlic; cook until onions are soft, about 5 minutes.

Pour the chicken broth into the pot with the bacon and onion; bring to a boil.

Add the potatoes, and cook until tender, about 20 minutes on medium heat. Reduce the heat to low and stir in the half n half and the cooked sausage; heat through; don't boil.

Add the kale and let cook until desired tenderness...5-10 minutes.

Grate Parmesan cheese on top of servings

Mrs. G's notes: I make this in advance, but turn off the stove right after addng the ½ 'n ½ and sausage. I let it sit on the burner to cool then refrigerate overnight. When ready to serve, bring it back to warm, then finish off with the kale. YUM!

BTW, I do use the red pepper and also opt for 'hot' Italian sausage, 'cause we like a little "bite" on our palate. Neither are required, though, to make this soup delicious.

Re: Zuppa Toscana

TWDW — Sun, 13 Sep 2015 18:33:36 GMT

Is this similar to the Olive Garden version of Zuppa Toscana? We go there just for that soup!

Re: Zuppa Toscana

IamMrsG — Sun, 13 Sep 2015 21:03:00 GMT

@TWDW wrote:
Is this similar to the Olive Garden version of Zuppa Toscana? We go there just for that soup!

@TWDW I really have no idea; however, if you try this version, and it is comparable, I'd like to hear it.

Edited to add: I just realized you are a new poster. Welcome to Recipes, TWDW!

Re: Zuppa Toscana

forrestwolf — Sun, 13 Sep 2015 21:23:25 GMT

@TWDW I second that motion........

Re: Zuppa Toscana

spud188 — Mon, 14 Sep 2015 13:16:01 GMT

I make this soupl also it is a dupe of Olive Garden's.IMO

Re: Zuppa Toscana

cookinfreak — Wed, 16 Sep 2015 21:49:21 GMT

I have made this soup many times with almost identical recipe. I use heavy cream in place of the half & half. It does taste like the Olive Garden recipe. I do the "hot" Italian sausage also.

Cookin

Re: Zuppa Toscana

ChiliPepper — Mon, 21 Sep 2015 20:51:55 GMT

I made this yesterday & it was delicious!

I did use baby spinach instead of kale because my kale looked a little iffy when I took it out of the fridge.

Thank you lavendersage for the recipe & IamMrsG for re-posting it.

Re: Zuppa Toscana

JeanLouiseFinch — Sun, 04 Oct 2015 23:19:42 GMT

My recipe is practically the same as the first one. I've got a double batch on the stove right now.

ZUPPA TOSCANA (like the Olive Garden soup)

1 lb.. ground Italian sausage

1½ tsp. crushed red pepper flakes

1 large diced white onion

4 tbsp. real crumbled bacon pieces

1 ½ - 2 tsp. minced garlic (real thing, not dried flakes or powder)

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb. sliced unpeeled Russet potatoes (about 3 large potatoes)

¼ of a bunch of fresh kale – rinse well to get the sand off

Saute Italian sausage and crushed red pepper in a skillet. Drain the excess fat. Refrigerate meat while you prepare other ingredients. In the same skillet, gently saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. In a large pot, mix together the chicken bouillon and water, then add the onions, bacon and garlic mixture. Bring to a boil. Add potatoes, return to boil, then reduce to simmer, and cook until soft – about 30 minutes . Add heavy cream and stir to combine. Stir in the sausage and cook until everything heats through. Add kale right before you’re ready to serve and just cook long enough to wilt the kale (only a couple of minutes).

Garnish each serving with Parmesan Cheese - optional

My Notes:

I add a little more sausage than required.
Red potatoes work fine, if you don’t have Russets
If you can’t find kale, fresh spinach is a fine substitute

Re: Zuppa Toscana

Jeannie29 — Tue, 13 Oct 2015 02:10:38 GMT

Thank you for the recipe. I plan on making this tomorrow.

Re: Zuppa Toscana

IamMrsG — Tue, 13 Oct 2015 03:12:42 GMT

@Jeannie29 Bon appetit!