Hearty Homemade Zuppa Toscana Soup

Craving Olive Garden's Zuppa Toscana soup? This homemade version is even better! Creamy, flavorful, and easy to make. Get the recipe and enjoy a comforting bowl tonight!

Right then, let's dive into some proper comfort food! ever get that craving for something hearty and warming? that's where zuppa toscana soup comes in.

It's like a big, warm hug in a bowl. honestly, who can resist?

What's all this Zuppa Toscana business then?

The roots of tuscan soup, are found in the beautiful, rustic region of tuscany, italy. it's a humble dish, traditionally made with simple, readily available ingredients.

It’s peasant food, elevated, you know? it’s easy-peasy to whip up and this recipe makes about six servings. perfect for a family dinner, or batch cooking for the week!

Why this Zuppa Toscana Soup Recipe is Boss!

I reckon one of the best things about this zuppa toscana soup is that it's fedtforbrændende mad ... okay, maybe not exactly , but it's packed with veggies and lean protein, so it definitely feels good for you.

Plus, it's perfect for those chilly autumn evenings when you just want to curl up on the sofa and binge-watch your favorite telly program.

I mean, honestly, what's better than a bowl of this and a strictly come dancing marathon? and who doesn't love olive garden soups?

Let's talk ingredients, shall we?

Right, for this italian soup magic, you'll need some good quality italian sausage (the spicy kind gives it a proper kick!), onion, garlic, chicken broth, potatoes, kale, and a splash of cream to make it extra lush.

Don’t forget the all-important salt, pepper, and a pinch of red pepper flakes for that extra bit of warmth. speaking of which, my mate dave uses bacon instead, so he can say is bacon potatoes .

Right, let's dive into what you need to make some proper zuppa toscana soup . honestly, it's easier than building ikea furniture.

Trust me! we'll break it down bit by bit. this tuscan soup is one of those comfort soup recipes that just hits the spot, especially on a chilly evening.

And the best part? you probably have half this stuff already.

Ingredients Sorted: The Nitty Gritty

First, the main players. We're talking about the heart of this Italian soup .

• Sausage: You'll want 1 pound (450g) of Italian sausage. Spicy? Mild? Up to you, mate. Just take the casings off, yeah? If you're feeling a bit cheeky, sometimes I mix in a little chorizo for extra oomph.
• Onion & Garlic: One large yellow onion, chopped. Two cloves of garlic, minced. This is the flavour base, so don't skimp! Honestly, is there anything that doesn't taste better with garlic?
• Chicken Broth: Get yourself 8 cups (1.9L) of good quality chicken broth. Low sodium is always a shout. Vegetable broth works too if you're going for a Fedtforbrændende Mad angle, trying to cut down on the naughty bits, you know?
• Potatoes: One pound (450g) of Yukon Golds, peeled and diced. These hold their shape brilliantly.
• Kale: A bunch of kale, stemmed and chopped. About 4 cups packed. Seriously, massage it a bit with olive oil first. Makes it softer, I promise.
• Cream: One cup (240ml) of heavy cream. This is where the creamy magic happens. Don't skip it!

Seasoning: The Secret Sauce (Well, Spices)

Now, for the bits that make it sing.

• Spice Mix: You'll need red pepper flakes ( 1/2 teaspoon , adjust to taste!), dried thyme ( 1/2 teaspoon ), dried rosemary ( 1/4 teaspoon ), salt ( 1 teaspoon , or to taste), and black pepper ( 1/2 teaspoon , or to taste).
• Flavour Boosters: Don't be shy with a splash of white wine vinegar at the end to brighten things up.
• Quick Subs: No rosemary? Marjoram works. Out of thyme? Use oregano. We're not Michelin star chefs here, are we?

Essential Equipment: Keep It Simple

No need for fancy gadgets here. Honestly, who has time for that?

• Large Pot/Dutch Oven: This is where the magic happens.
• Knife & Chopping Board: Obvious, innit?
• Wooden Spoon: For stirring and general pot-wrangling. A spatula will do.
• Measuring Cups & Spoons: Get the amounts roughly right. It's not rocket science.

See? not scary at all! i always think about my nan when i make this, she used to make the best zuppa toscana soup .

Right, time to get cooking! this sausage soup is gonna be amazing. it is great olive garden soups that you can do at home.

And don't forget the bacon potatoes for extra flavor and fun, if you want!

Right then, let's dive into making some hearty homemade zuppa toscana soup ! honestly, this is one of my go-to comfort soup recipes when it's chucking it down outside.

It's basically like a big, warm hug in a bowl. we're talking sausage, potatoes, kale – all the good stuff.

Plus, it's surprisingly easy!

Prep Steps: Getting Your Ducks in a Row

First things first: the mise en place . that’s just a fancy way of saying "get everything ready." chop your 1 large yellow onion, mince 2 cloves of garlic, and dice about 1 pound (450g) of yukon gold bacon potatoes .

Get that 1 pound (450g) of italian sausage (mild or spicy, your call!) out of its casing. grab your 1 bunch of kale too.

Chopping it also. this essential mise en place is all you need to make a great tuscan soup

Time-Saving Tip: Chop the onion and potatoes while the sausage is browning. Multitasking for the win!

Step-by-Step: Soup's On!

Alright, let’s get cooking! This Italian Soup is easier than you think.

1. Brown the Sausage: Get your large pot or Dutch oven hot and brown that sausage, breaking it up as it goes. Drain off any fat – we're not going for too much Fedtforbrændende Mad here, you know?
2. Sauté the Onions and Garlic: Chuck in the onion and garlic. Sauté for about 5- 7 minutes until they’re nice and soft.
3. Broth & Potatoes: Pour in 8 cups (1.9L) of chicken broth (low sodium is best). Add the potatoes, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of dried thyme, 1/4 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring it to a boil, then simmer for 15- 20 minutes , until the potatoes are tender.
4. Kale Time: Stir in that kale. Cook until it's wilted – usually about 3- 5 minutes .
5. Creamy Goodness: Turn the heat down low. Stir in 1 cup (240ml) of heavy cream. Heat it through, but don’t boil !

Pro Tips: Level Up Your Zuppa Toscana

• Sausage Matters: Go for good-quality Italian sausage. It makes a huge difference.
• Avoid Mushy Potatoes: Keep an eye on those potatoes! You want them fork-tender, not falling apart. No one likes sausage soup with mush.
• Make-Ahead Magic: This Zuppa Toscana Soup tastes even better the next day. Just saying.

Honestly, this is such a satisfying meal. it reminds me of that time i tried the olive garden soups version and thought, "i can do better!" and honestly, i think this recipe does! you'll love this toscana soup .

Give it a go!

Right, let's talk zuppa toscana soup ! it's more than just a recipe. it's like a little trip to italy in a bowl, innit? here are a few things to keep in mind when you're whipping up a batch.

Recipe Notes: Making Your Best Tuscan Soup

Honestly, this Tuscan Soup is pretty straightforward. But a few tweaks can make it even better. I've made it loads of times! And learned some things along the way.

Serving Suggestions: Get Your Plating On!

How you serve it matters, you know? for a rustic touch, ladle the zuppa toscana soup into earthenware bowls. a sprinkle of grated parmesan? essential! and don't forget some proper crusty bread.

That's vital. it’s for soaking up every last drop. fancy it up? drizzle a little olive oil over the top just before serving.

A simple green salad on the side balances the richness. pinot grigio for the grown-ups, of course.

Storage Tips: Keeping It Fresh

Got leftovers? lucky you! this italian soup keeps well. once cooled, bung it in an airtight container in the fridge.

It'll be good for 3-4 days. freezing? absolutely! portion it out before freezing. that way, you can defrost just what you need.

To reheat, gently warm it on the hob. or microwave it. but be careful not to overcook it. the potatoes will turn to mush.

Variations: Make It Your Own

Fancy a change? go for it! need a fedtforbrændende mad option? use leaner sausage. and skip the heavy cream. a bit of coconut milk still gives it that creamy vibe.

Want a seasonal twist? in autumn, butternut squash adds a lovely sweetness. honestly, the variations are endless.

Nutrition Basics: Goodness in a Bowl

Okay, let's keep it simple. this sausage soup has protein from the sausage. carbs from the potatoes. and vitamins from the kale.

But watch the sodium! use low-sodium broth. and don't go overboard with the salt. kale, you know, is packed with antioxidants.

So, you're doing your body good.

This comfort soup recipes really is a winner. simple to make. delicious to eat. and good for you too. so, get in the kitchen and give it a go.

You won't regret it! and who knows? maybe it will become your best zuppa toscana soup ! the flavors combine beautifully, and it always feels like you're getting a hug from the inside with bacon potatoes .

Frequently Asked Questions

Can I make Zuppa Toscana soup vegetarian or vegan?

Absolutely! For a vegetarian version, simply omit the sausage or substitute with plant-based sausage crumbles. To make it vegan, use vegetable broth instead of chicken broth and replace the heavy cream with coconut cream or cashew cream for a similar richness. It's a doddle, really!

How can I adjust the spiciness of my Zuppa Toscana soup?

The spiciness in Zuppa Toscana comes primarily from the Italian sausage and red pepper flakes. If you prefer a milder soup, use mild Italian sausage and reduce or omit the red pepper flakes. For a spicier kick, use hot Italian sausage and add an extra pinch of red pepper flakes or a dash of cayenne pepper. It's all down to personal preference – like deciding whether to have jam on your scone first or cream!

What's the best way to store leftover Zuppa Toscana soup?

Leftover Zuppa Toscana can be stored in an airtight container in the refrigerator for up to 3-4 days. Be aware that the potatoes may absorb some of the liquid, so the soup might be a bit thicker when reheated. You can also freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. Just give it a good stir before serving, a bit like when you’re making a lovely gravy!

The cream curdled when I added it! What did I do wrong when making my zuppa toscana soup?

Curdling happens when you add cold cream directly to a hot soup. To prevent this, temper the cream first. Before adding the cream to the pot, whisk a few tablespoons of the hot soup broth into the cream. This gradually raises the cream's temperature and prevents it from curdling when you add it to the soup. It’s a bit like when you're carefully melting chocolate – gotta be gentle!

Can I use different vegetables in my Zuppa Toscana soup?

Absolutely! While potatoes and kale are traditional, you can certainly get creative. Spinach can be substituted for kale, just add it closer to the end of the cooking time as it wilts more quickly. Other vegetables like carrots, zucchini, or cannellini beans would also be delicious additions. It's your soup, so make it your own - a bit like putting your own spin on a classic trifle!

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