"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-11-2015, 12:28 AM   #1
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Zuppa Toscana

This is a really good recipe from Allrecipes. I'll definitely make this again and again.

Zuppa Toscana

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes (I didn't use that much, lol)
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced (I used reds, and left skin on)
1 cup heavy cream (I used 1/2 and 1/2)
1/4 bunch fresh spinach, tough stems removed (I used kale)


(I also blotted as much fat as I could from the sausage, so there wouldn't be a greasy layer of fat floating on the soup)

Super-Delicious Zuppa Toscana Recipe - Allrecipes.com

Attached Thumbnails
Click image for larger version

Name:	034.jpg
Views:	280
Size:	48.9 KB
ID:	22490  
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-11-2015, 12:46 AM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Oh yummy! Thanks for sharing this, Cheryl!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-11-2015, 12:54 AM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,983
That sounds wonderful, thanks!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-11-2015, 01:20 AM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,003
I'm so glad you posted this recipe Cheryl, as I've been making it for a long time and it's good to have it here in our forum. It's such a delicious soup! I always use kale, and instead of potatoes I sometimes use a can or two of rinsed white beans.
YUMM YUMM YUMM!!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-11-2015, 03:00 AM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,487
Thanks!

I think I'll make a small batch with toucans of broth and no potatoes!

Aunt Bea is offline   Reply With Quote
Old 01-11-2015, 07:17 AM   #6
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
I've made this a bunch of times and it's so good. I always get it instead of salad at Olive Garden.

Yes, it definitely needs Kale, spinach isn't really right for it.

Kayelle I really like the idea of white beans instead of potatoes, I'll give that a shot!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 01-11-2015, 02:31 PM   #7
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
You're welcome, everyone!

Yes, white beans would be a great replacement for the potatoes. Hadn't thought of that, I'll try it that way next time. Extra protein.

I've never been to an Olive Garden, but I hear that soup is really popular there. I can see why, it's delish!

Bea, I cut the recipe in half, too. Way too much for just one.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-11-2015, 03:03 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,003
Yet another advantage of using white beans instead of potatoes, without the potatoes, it freezes beautifully.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-05-2015, 07:32 AM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,487
Bitter cold this morning!

I made a small, low carb, batch of this amazing soup for lunch today!
Aunt Bea is offline   Reply With Quote
Old 02-05-2015, 02:29 PM   #10
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,431
Quote:
Originally Posted by Kayelle View Post
I'm so glad you posted this recipe Cheryl, as I've been making it for a long time and it's good to have it here in our forum. It's such a delicious soup! I always use kale, and instead of potatoes I sometimes use a can or two of rinsed white beans.
YUMM YUMM YUMM!!!
I love the beans idea instead of potatoes. Thanks.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-05-2015, 04:25 PM   #11
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Glad you liked it, Aunt Bea.

Now I'm craving it all over again! I'll try it with cannellini beans next time.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-05-2015, 08:04 PM   #12
Senior Cook
 
danbuter's Avatar
 
Join Date: Aug 2011
Location: Pennsylvania
Posts: 350
I love this soup! Thanks for posting a recipe for it.
danbuter is offline   Reply With Quote
Old 02-07-2015, 08:27 AM   #13
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,016
This is so good I have made it many times, I do like the kale better then the spinach, it holds up better. I have used potatoes and also cannellini beans with great success. The last time I made it , I forgot to buy the sausage, but I had some kielbasa in the freezer so I diced up some up and I try using a small gnocchi (premade pkg from store) . I thought it was very good also. it is a very versatile soup
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 01-30-2016, 12:21 PM   #14
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
I made another batch of this soup today, but with hot Italian sausage. Had a nice kick to it without being too hot. I used 2 slices of bacon (all I had), and the bacon flavor was kind of lost with the hot sausage. I used a half bunch of kale and 3 cans of cannellini beans. Also used BTB rather than canned broth, as well as half and half.

A pound of sausage is quite a bit. Next time I think I'll halve the sausage and increase the beans, and maybe increase the kale as well. With the hot sausage I think I can omit the bacon, as we don't have it in the house very often. That should make it a somewhat healthier soup.

Thanks for posting this, Cheryl. Good stuff!
tenspeed is offline   Reply With Quote
Old 01-30-2016, 05:36 PM   #15
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Good tips there, tenspeed - I think I'll try hot Italian next time. I haven't made this in a while, thanks for the reminder! I'll also try it with the cannellini beans in place of potatoes, as you and a few others have mentioned. It definitely is a great soup - I need to make it while it's still winter.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-30-2016, 07:11 PM   #16
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,243
I also make this Olive Garden knock off with kale and cannelini beans. Sometimes I serve it with knock off Red Lobster cheddar bay biscuits and a salad with Olive Garden dressing (they sell it in cute little bottles with a jug handle at my OG). LOL
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 01-30-2016, 08:11 PM   #17
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,003
Quote:
Originally Posted by msmofet View Post
I also make this Olive Garden knock off with kale and cannelini beans. Sometimes I serve it with knock off Red Lobster cheddar bay biscuits and a salad with Olive Garden dressing (they sell it in cute little bottles with a jug handle at my OG). LOL
I had this soup with my meal at Olive Garden not long ago, and I like mine better. The restaurant uses only potato with no cannelini beans. I like twice the amount of kale with a combo of sweet & hot sausage, and I have to have my bacon.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-30-2016, 09:45 PM   #18
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,243
Quote:
Originally Posted by Kayelle View Post
I had this soup with my meal at Olive Garden not long ago, and I like mine better. The restaurant uses only potato with no cannelini beans. I like twice the amount of kale with a combo of sweet & hot sausage, and I have to have my bacon.
I really don't like the meals very much at OG. So my meal is soup and salad. I use sweet sausage and crushed red pepper flakes, cannelini beans, bacon, kale and half and half or heavy cream.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 01-30-2016, 10:00 PM   #19
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
It's a good thing this soup is so versatile. With a base of half and half (or heavy cream), red pepper flakes, garlic, bacon, any kind of sausage, and greens, how can it be anything but good?

MsMofet, I was just thinking about Red Lobsters Cheddar Bay biscuits the other day. Those would be wonderful with this soup. Heading off to find a copycat recipe.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-30-2016, 10:11 PM   #20
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,243
Quote:
Originally Posted by Cheryl J View Post
It's a good thing this soup is so versatile. With a base of half and half (or heavy cream), red pepper flakes, garlic, bacon, any kind of sausage, and greens, how can it be anything but good?

MsMofet, I was just thinking about Red Lobsters Cheddar Bay biscuits the other day. Those would be wonderful with this soup. Heading off to find a copycat recipe.
Bisquik is the main ingredient in the copy cat. Butter, dry parsley and garlic salt to brush the tops after baking. Yummy. I want to try to make them with all fresh ingredients and a regular biscuit recipe one day. But the knock off is good.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Reply

Tags
other, c

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.