COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
INSTANT POT® ZUPPA TOSCANA
Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.
Provided by Maureen Martindale VanHook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 35.1 g, Cholesterol 48.7 mg, Fat 21.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 8.3 g, Sodium 1634 mg, Sugar 3.6 g
TURKEY ZUPPA TOSCANA
Got the idea after one Thanksgiving when we had so much turkey left over. One of my favorite soups is zuppa Toscana. So, I came up with this. It has been an after-Thanksgiving staple for my family for the past 7 years. Great recipe for the leftover turkey during the holidays. Nice and warming and a little light. Great for those cold nights. Serve garnished with shaved Parmesan cheese and Italian bread for dipping.
Provided by jdcag1975
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
- Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
- Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
- Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.
Nutrition Facts : Calories 515.4 calories, Carbohydrate 23.8 g, Cholesterol 99.2 mg, Fat 36.2 g, Fiber 2.3 g, Protein 24.7 g, SaturatedFat 15.9 g, Sodium 916.8 mg, Sugar 2.8 g
MUSTARD SOUP (ZUPA MUSZTARDOWA)
this is a recipe thats not mine and its authentic polish dish.
Provided by Wallace Hale @katcat
Categories Other Soups
Number Of Ingredients 7
Steps:
- Melt the butter in a large pot over medium heat, and cook the onion until softened. Add the stock, raise the heat to high, and bring to a boil. continue boiling for 5 minutes. Whisk in the whole jar of mustard, bring to a boil again, and reduce the heat to medium. Cook at a low boil for another 15 to 20 minutes, stirring occasionally. Whisk in the cream and bring to a boil again. season with salt and pepper. if the mustard flavor is weak, continue to boil over medium heat until soup is slightly reduced and the mustard taste is stronger. stir in the parsley just before serving. ladle soup from bottom of the pot, which is where the mustard seeds has sunk.
MUSTARD SOUP
A simple recipe i got from an old school friend. Serve with fresh bread spread with butter and maybe some ham.
Provided by Iceland
Categories Austrian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a hot pan glace onion and garlic in the oil until golden.
- Add soup and bring to boil.
- Add cream and mustard for taste.
Nutrition Facts : Calories 31.5, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 2.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 0.3
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