ZUPPA TOSCANA
I have this love/hate relationship with soups. I love creamy cheesy soups, like the broccoli cheddar from Panera, I just devour it with crusty bread. However, I seem to hate all soups I make in my crockpot. But I continue trying different soups and then mostly tossing them out or throwing them in the sink. It is such a frustrating experience that AU has asked me to stop making soups entirely (it’s that bad).
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I made an exception for this soup and guess what: I didn’t throw any of it away, it was awesome. The original recipe came from my boss, Anne, and after her telling all the ladies how good it was, I couldn’t resist not making it myself. I’d have to say it is probably one of the BEST soups I have ever made.
The ingredients in this soup are super simple. They are also way healthier than the soup you find at Olive Garden (it’s an Olive Garden copycat). I have never had the soup there but I have heard great things! This version has way less calories and absolutely no cream.
I poured in a little fat free half & half to give my soup a little extra creaminess instead of full cream which it usually calls for.
This particular soup is of the stove top variety, maybe that’s why it worked out so well. I need to stay away from soups in my crockpot. Mainly because they lose the texture and all consistency in the meat.
I served this with soft baked bread that I dunked all the way into the soup.
The original recipe also calls for kale. I am still not aboard the kale train so I used spinach instead (I love spinach). It worked perfectly, it wilted just a little bit but still retained its texture because I had added it right before serving.
To give the soup a little extra flavor I threw in some minced garlic, pepper, the half & half (mentioned above), and topped it all of with some shredded parmesan. I have this thing where I can’t stop adding ingredients for more flavor! That can’t be a negative thing in the kitchen can it? Nope.
I’m thinking my new soup rule is stick to stove top soups only, and possibly only sausage as well. Who doesn’t love sausage in anything. And to just keep rolling with the future soup suggestions… I would totally add bacon. Bacon and sausage can’t lose.
We have added the recipe in an Instant Pot and needless to say it tastes even better!!
BUT we still love the Dutch Oven version just as much.
ZUPPA TOSCANO
Ingredients
- 1 TABLESPOON OLIVE OIL
- 1 LB MILD OR HOT ITALIAN GROUND SAUSAGE
- 1/2 SWEET YELLOW ONION, CHOPPED
- 1 HEAPED TEASPOON GARLIC, MINCED
- 3 TABLESPOONS FLOUR (ONLY FOR STOVE TOP)
- 2-3 CUPS BABY POTATOES, DICED SMALL
- 32 OUNCES CHICKEN BROTH, REDUCED SODIUM
- 1/4 CUP HALF AND HALF, FAT FREE
- 2 CUPS SPINACH LEAVES OR KALE LEAVES
- 1/2 TEASPOON RED PEPPER FLAKES (OPTIONAL)
- S&P TO TASTE
- PARMESAN TO SERVE
- CRUSTY BREAD TO SERVE
Instructions
- STOVE TOP:
- IN A LARGE SOUP POT OR DUTCH OVEN, HEAT OIL AND ADD ONIONS FIRST
- COOK FOR 3 MINUTES UNTIL STARTING TO SOFTEN, ADD GARLIC AND COOK 30 SECONDS
- TOSS IN GROUND SAUSAGE AND COOK UNTIL BROWN
- SPRINKLE FLOUR OVER MIXTURE AND LET FORM A THICKENED ROUX, ABOUT 2-3 MINUTES
- ADD CHICKEN BROTH 1 CUP AT A TIME, LET HEAT AND START TO BUBBLE, ADD ANOTHER UNTIL ALL IS MIXED IN
- POUR IN HALF AND HALF, SEASON AS NECESSARY
- ONCE SOUP IS BOILING, ADD POTATOES, STIR
- ADD RED PEPPER FLAKES FOR MORE HEAT WITH HOT SAUSAGE OR ADD TO MILD
- TURN HEAT TO SIMMER FOR 15-20 MINUTES UNTIL POTATOES ARE SOFT
- TOSS IN SPINACH AND MIX, LET COMBINE FOR 5 MINUTES
- SERVE WITH PARMESAN AND CRUSTY BREAD
- INSTANT POT:
- CLICK "SAUTE" FUNCTION ON MEDIUM SETTING
- HEAT OIL AND ADD ONIONS FIRST
- COOK FOR 3 MINUTES UNTIL STARTING TO SOFTEN, ADD GARLIC AND COOK 30 SECONDS
- TOSS IN GROUND SAUSAGE AND COOK UNTIL BROWN
- CLICK "CANCEL"
- ADD POTATOES, CHICKEN BROTH, SEASON AS NECESSARY
- TURN LID TO SEALING POSITION, MAKE SURE PRESSURE VALVE IS CLOSED TO THE UPPER LEFT SIDE
- CLICK "MANUAL " OR "PRESSURE" ON HIGH FOR 10 MINUTES
- ONCE TIMER IS FINISHED, QUICK RELEASE THE PRESSURE VALVE WITH THE BACK END OF A WOODEN SPOON, AND PULL IT FORWARD (BE CAREFUL)
- WHEN STEAM IS ALL RELEASED AND PRESSURE PIN DROPS, OPEN LID
- ADD HALF & HALF AND SPINACH TO THE POT, STIR
- CLICK "CANCEL"
- SERVE WITH PARMESAN AND CRUSTY BREAD
Save this soup for a cold rainy night, it’s the perfect compliment to a dreary day.
It will definitely brighten up your evening. AU and I thought this was one of the best soups we’ve ever had, and remember we are just not soup people so I wouldn’t lie ;).
