Zuppa Toscana Soup

zuppa toscano

zuppa toscano

If you ever tried this creamy and hearty Zuppa Toscana soup at Olive Garden Restaurant you probably fell in love with it.Well… you can enjoy this soup at home with this easy simple recipe.When ever I cook it at home,all I hear is “it’s better then Olive Garden!”.It’s super-delicious and perfect comfort soup.

 

Ingredients:

1 onion chopped

5-6 cloves garlic minced

4-5 slices  bacon or pancetta diced

1 lb. Italian hot sausage (casing removed) or homemade recipe below

6-8 russet potatoes or 2-3  baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)

4 quarts  (16 cups) chicken broth

1 cup heavy whipping cream

1 bundle of kale chopped

1/2 cup grated parmesan cheese

1/4 cup romano cheese optional

salt and black pepper

2 tablespoons butter

Sausage:

4 chicken thighs grinded or 1 lb ground chicken.

6 garlic cloves crushed

1 teaspoon dry basil

1/4 teaspoon paprika

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

salt and black pepper

 

Directions for sausage:

Combine all ingredients well.Take little pieces of meat and arrange on baking pan.

Bring pot of broth to a boil.

While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from  drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.

When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.

Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.

* I don’t like to use drippings,but you can use drippings if you like and not add butter.

Zuppa Toscana Soup

Zuppa Toscana Soup

Ingredients

  • Ingredients:
  • 1 onion chopped
  • 5-6 cloves garlic minced
  • 4-5 slices bacon or pancetta diced
  • 1 lb. Italian hot sausage (casing removed) or homemade recipe below
  • 6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
  • 4 quarts (16 cups) chicken broth
  • 1 cup heavy whipping cream
  • 1 bundle of kale chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup romano cheese optional
  • salt and black pepper
  • 2 tablespoons butter
  • Sausage:
  • 4 chicken thighs grinded or 1 lb ground chicken.
  • 6 garlic cloves crushed
  • 1 teaspoon dry basil
  • 1/4 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • salt and black pepper

Instructions

  1. Directions for sausage:
  2. Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
  3. Bring pot of broth to a boil.
  4. While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
  5. When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
  6. Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
  7. * I don't like to use drippings,but you can use drippings if you like and not add butter.
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Loaded Baked Potato Soup

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What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.
Ingredients:
7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepperOther optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that’s cooking….

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

Loaded Baked Potato Soup

Ingredients

  • 7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
  • 3 apple wood smoked bacon
  • 1/2 onion chopped
  • 1 carrot peeled,and cut into rounds
  • 1 celery stalk chopped
  • 7 cups chicken broth( for homemade recipe below)
  • 1/2 cup heavy whipping cream
  • 2/3 sour cream
  • 2 garlic cloves
  • 3 tablespoon flour
  • 2 tablespoon butter
  • 1 tablespoon oil
  • 4-5 green onions sliced plus more for garnish
  • 1 cup cheddar cheese shredded
  • salt & pepper
  • Other optional ingredients:
  • Hot sauce
  • Chopped kale, broccoli(steamed), or cauliflower (steamed.
  • For garnish:
  • sliced green onions
  • shredded cheddar cheese
  • sour cream
  • bacon
  • crispy potato skins
  • Chicken broth:
  • Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
  • Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Instructions

  1. In a dutch oven or other pot,heat oil and butter on medium heat.
  2. Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
  3. while that's cooking....
  4. In a frying pan, cook bacon until brown and crisp.
  5. Transfer bacon to a plate lined with paper towel.
  6. Crumble the bacon into pieces.
  7. Add flour to the pot with vegetables and stir well.
  8. Gradually,add broth by drips at first and stir until smooth.
  9. Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
  10. Throw in the potatoes,bacon and green onions.
  11. Add cream.
  12. Cook for about 8-10 minutes.
  13. Carefully add sour cream and cheese.
  14. Season with salt and pepper as needed.
  15. Throw in any other optional ingredients listed above and remove from heat.
  16. Serve in a soup bowl with optional ingredients listed above.
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