Carol's Rich & Creamy Zuppa Toscana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-6 thick slices hardwood smoked bacon
2 tbsp. olive oil
1 1/2- 2 lbs. HOT (not sweet) Italian sausage (casings removed)
2 medium sized leeks, thinly sliced, including whites and tender green tops
4 large cloves garlic, minced
12 c. chicken broth
8 large Yukon gold or red new potatoes, cubed but NOT peeled (DO NOT use russet potatoes as texture and taste is completely different!)
l bunch fresh kale, stems removed and chopped fairly finely
1 1/2 tsp. Herbes de Provence, crushed
1 tsp. dry basil, or 1 tbsp. fresh torn basil leaf
1/4 - 1/2 c. fresh Italian flat leaf parsley, stems removed
1 1/2 c. heavy cream
1 c. dried potato flakes (approximate) OR 1/2 - 2/3 c. flour whisked with 2 c. of the broth removed from the soup at the end)
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Directions: |
Directions:1. Fry bacon in bottom of a large soup kettle until just crisp. Drain on doubled paper towels. Remove all but 1 tbsp. of bacon grease from kettle.
2. Add olive oil to kettle along with bacon grease already there. Crumble Italian sausage into hot grease/oil, and sautee over medium heat until deep pink is gone. Add in leeks and garlic. Continue to sautee until all the pink in the sausage is gone and leeks have begun to soften (about 5 minutes).
3. Add to the kettle the broth, potato cubes, chopped kale, Herbes de Provence, and basil. (NOTE: If using fresh basil, do not add until last 15 minutes of cooking).
4. Simmer gently with lid on about 3/4 of the way, for about 45 minutes.
5. Crumble bacon and add back to the soup. Add the cream and fresh Italian flat leaf parsley. Stir and heat. Adjust seasosning to taste. Thicken soup with the potato flakes, adding enough to make a medium thick consistency or as desired. It is fine to use flour instead for thickening.
6. Serve as a main dish with a salad and some hot, crusty sourdough or ciabatta, and enjoy! NOTE: I use all organic ingredients whenever possible for maximum taste and nutrition. |
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Personal
Notes: |
Personal
Notes: This soup was inspired by the Zuppa Toscana served at Olive Garden, but it is NOT their recipe, it is entirely mine, developed over a period of years from experimentation by me, and input from my family. My Zuppa is somewhat richer and creamier than theirs, and has my own interpretation of the seasoning that we love best. It has been a family favorite for many years. The Italian sausage gives it a bit of spunk, but it is not a spicy soup. You likely will not enjoy the soup with sweet Italian sausage. I find the large package of fresh Hot Italian sausage at Sam's Club (no msg, all natural) works wonderfully. If you use potato flakes to thicken, do not substitute with the potato pearls from Bishop's Storehouse...it will make the soup too salty!
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