Zuppa Toscana

Cooksie

Cooksie

Well-known member
Zuppa_Toscana.jpg


I don't know why I have never tried kale, but I'm sure glad that I did because I love it. My inspiration for this was this copycat recipe which I changed a bit to suit my tastes:
http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

I was expecting a thicker soup, but it wasn't thick at all. Next time I make it, I'll probably leave out the water. The flavor is fantastic.


Here's my version of Zuppa Toscana:


1 lb ground, mild, Italian sausage
2 strips thick sliced bacon, chopped
1 medium yellow onion, chopped
2 t garlic, chopped
32 oz Kitchen Basics chicken stock
1 14.5 oz can chicken broth
1 c water
4 medium russet potatoes, unpeeled, chopped into bite-size pieces
1/3 of a 16 oz bag of kale
1 c heavy cream

Brown sausage in Dutch oven, remove to paper towel lined plate, drain and blot to remove excess grease. Remove any remaining sausage grease.
Add chopped bacon and onion. Saute until onion is translucent. Add garlic. Give it a couple of minutes.
Add chicken stock, broth, water, and potatoes. Simmer until the potatoes are tender. Use a potato masher and mash some of the potatoes.
Add the kale and heavy cream. Simmer until kale is cooked to your liking.
 
Thank you so much, from a fellow big-time Kale lover!!!

A tip if you plan to freeze some of this - leave the cream out. Only add cream to what you'll be using at that time, & freeze the rest minus cream. Otherwise, when you reheat, chances are good the cream will curdle & the soup texture will be grainy & unpleasant.
 
BreezyCooking said:
Thank you so much, from a fellow big-time Kale lover!!!

A tip if you plan to freeze some of this - leave the cream out. Only add cream to what you'll be using at that time, & freeze the rest minus cream. Otherwise, when you reheat, chances are good the cream will curdle & the soup texture will be grainy & unpleasant.
Click to expand...

Dang, why didn't I think of that! It does make a lot of soup.....next time, next time.

QSis said:
That looks terrific, Cooksie!

Lee
Click to expand...

Thank you :)
 
I have a copycat recipe like olive gardens on here somewhere. On my phone so I cant reference it.

Your recipe looks great and yup it makes lots of soup. I sometimes add panchetta to mine as well as Bacon

Sent from my SPH-M820-BST using Tapatalk
 
BamsBBQ said:
I have a copycat recipe like olive gardens on here somewhere. On my phone so I cant reference it.

Your recipe looks great and yup it makes lots of soup. I sometimes add panchetta to mine as well as Bacon

Sent from my SPH-M820-BST using Tapatalk
Click to expand...

Pancetta is a good idea. I'll have to try that little tweak. I was also thinking of using the same soup base, leaving out the potatoes, and adding cheese tortellini.

There is a million copycat recipes out there, so I just chose one. This one had over three hundred reviews :ohmy:, so I just started with it. Some said to use bacon bits... nixed that idea. I also went the less spicy route.

luvs said:
cooksie, that looks really good, greens're delicious & healthy, ah. wintery soup.
Click to expand...

Thanks luvs!
 
I like the spicy so I use a.locally made hot Italian bulk sausage and a touch more dried chili's.

I nixed most of.the water and just use stock now.

I gotta find.my recipe.on here. I have tweaked it so much I enjoy it better than olive gardens. And I love their zuppa. Lol

Sent from my SPH-M820-BST using Tapatalk
 
BamsBBQ said:
I like the spicy so I use a.locally made hot Italian bulk sausage and a touch more dried chili's.

I nixed most of.the water and just use stock now.

I gotta find.my recipe.on here. I have tweaked it so much I enjoy it better than olive gardens. And I love their zuppa. Lol

Sent from my SPH-M820-BST using Tapatalk
Click to expand...

Here you go: http://netcookingtalk.com/forums/showthread.php?t=1191&highlight=zuppa+toscana

I'd love to hear your tweaks. I'm always looking for improvements.
 
Thanks for posting the links.

What I did was cut the recipe in half. Instead of water I used chicken stock. Usually for the Ham part, I use what I have on hand, pancetta, Ham or Bacon or all. I like lots of kale so I add as much as the pot I am cooking in will hold. If I don't have a lot of half&half, I just use some whole milk, while its not as creamy it is still good.

I am a big fan of fresh parmesan cheese so each both gets a generous amount at time of serving.

Sent from my SPH-M820-BST using Tapatalk
 
You must log in or register to reply here.
Top