Zuppa Tosacana

Zuppa Toscana does that sound so Italian? Well it is an Italian for Tuscan Soup but I doubt this recipes origin is from Tuscany because I haven’t heard of this before or even encounter this type of soup when I was in Italy, I just heard this from the Olive Garden and that’s about it.

Zuppa Toscana does that sound so Italian? Well it is an Italian for Tuscan Soup but I doubt this recipes origin is from Tuscany because I haven’t heard of this before or even encounter this type of soup when I was in Italy, I just heard this from the Olive Garden and that’s about it.

Well authenticity aside this soup is worthy to be called Italian as it does taste amazing while using as few ingredients as possible like authentic Italian dishes are. Zuppa Toscana pin a politically correct way of defining it is an Italian inspired soup prepared with Italian sausages, red peppers, onions, stock, cream and potatoes. It’s a good soup, simple but it works definitely a worthy of becoming a staple dish during the cold weather months.

Zuppa Tosacana

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Main Course
• Cuisine: American

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Description

Zuppa Toscana does that sound so Italian? Well it is an Italian for Tuscan Soup but I doubt this recipes origin is from Tuscany because I haven’t heard of this before or even encounter this type of soup when I was in Italy, I just heard this from the Olive Garden and that’s about it.

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Ingredients

Scale 1x2x3x

• 500 g Italian style sausages, casing removed
• 3 pcs large floury potatoes, cubed (roughly 500g)
• 3 pcs streaky bacon, chopped
• 5 cups good chicken stock
• 5 cups water
• 1 cup cream
• 1 large white onion, diced
• red peppers, crushed (amount according to your liking)
• 4 cloves garlic, minced
• small bunch of kale, ribbed and roughly chopped
• salt
• freshly ground black pepper
• butter

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Instructions

1. In a soup pot add a bit of butter then cook Italian sausage together with the crushed red peppers. Mash sausages and mix for 3-4 minutes.
2. Add the bacon, garlic and onions and cook in low heat until onions are soft and light brown.
3. Pour chicken stock and water, bring it to a boil then add potatoes, cook in low heat for 25 minutes.
4. Add the kale then cook for 5 minutes or until potatoes and kale are tender.
5. Add the cream, simmer for two more minutes in low heat. Season with salt and freshly ground black pepper then serve.

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