Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, zuppa tuscana. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
Zuppa Tuscana is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Zuppa Tuscana is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook zuppa tuscana using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zuppa Tuscana:
- Take 1 lb spicy Italian ground sausage
- Prepare 8 strips bacon, chopped
- Get 1 onion, diced
- Prepare 2 tsp minced garlic
- Prepare 2 Tbs flour
- Make ready 1 box chicken stock (32 oz)
- Get 1 bag diced potatoes
- Make ready 1 cup whipping cream
- Make ready 1/2 bunch kale, ripped up
HOW TO MAKE ZUPPA TOSCANA SOUP: "Zuppa Toscana" literally means "Tuscan soup", but from an American point of view, it commonly refers to the soup found at the Olive Garden restaurant. It's a fairly brothy (not too thick) soup. What kind of potatoes to use in Zuppa Toscana? I typically use red potatoes, but Russets (or even other varieties) will work just fine.
Instructions to make Zuppa Tuscana:
- Brown and crumble sausage in a large soup pot. After its cooked through, pour in a mesh strainer over a bowl.
- Put the bacon in the pot and fry until crispy. When its done, dump on top of the sausage–leaving some grease in the pan.
- Sauté onion for about 5 minutes. Adding the garlic right at the end.
- Add 2 Tbs flour to the onions and garlic and mix well.
- Start slowly adding small amounts of stock and mix well to incorporate all the flour. Bring to a boil.
- Add potatoes and boil for 15 minutes. (Stop here if planning to freeze soup for later)
- Stir in cream and kale. Cook for about 5 minutes for the kale to wilt. (Allow frozen soup to thaw overnight in fridge, then heat on the stove. Add the cream and kale)
What kind of potatoes to use in Zuppa Toscana? I typically use red potatoes, but Russets (or even other varieties) will work just fine. Zuppa Toscana is a vegetable and bean soup made with kale, zucchini, cannellini beans, potatoes and tomatoes, plus celery, carrots and onion. Historically, most people in the Tuscan countryside would have used affordable seasonal vegetables and beans to make their Zuppa Toscana. Zuppa Toscana is Olive Garden's most popular soup.
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