Zuppa Toscana Italian Potato Sausage Soup Recipe 455 Recipes

ZUPPA TOSCANA

Steps:

• Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. {Mine had about 1 TBSP}
• Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent.
• Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!}
• Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes.
• Serve topped with Parmesan cheese.

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

SUPER-DELICIOUS ZUPPA TOSCANA

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.

ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.

ITALIAN SAUSAGE AND POTATO SOUP (ZUPPA TUSCANA)

Steps:

• Brown and crumble sausage and drain well. In a large stock pot, bring chicken stock to a boil. Cut potatoes (with skin on) in half length wise then slice. Add potatoes to stock with onion and garlic. Cook until potatoes are done. Add sausage and crumbled bacon and simmer for 10 minutes. Add kale and cook for 5 minutes. Add cream and simmer for another 5 minutes. Garnish with grated parmesan cheese.

TUSCAN POTATO SOUP (ZUPPA TOSCANA)

Steps:

• In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 5 Minutes before serving mix in the chopped kale leaves.