zuppa

Zuppa Toscana is a soup we love to get at Italian restaurants. This hearty made from scratch recipe is better than what you'll find at that chain restaurant. It's creamy with bits of crunchy, fresh kale in every bite. The sausage adds a spicy kick and there's a hint of smoky flavor from bacon. Serve with garlic bread and you have a comforting Italian meal. We opted to test this recipe in a Crock Pot, but a Dutch oven would be just as easy and delicious.

Zuppa Toscana (Thick)

pound(s) sausage

pound(s) regular or sweet Italian sausage

cup(s) real bacon (chopped)

onion

garlic

chicken broth

water

potatoes

ADD THE FOLLOWING IN THE LAST 30 MINS BEFORE SERVING

kale (or Swiss chard), de-stem & cut/torn into bite-sized pieces

all-purpose flour

heavy cream

salt and pepper,

Mortadella and Parmigiano Reggiano, two key ingredients from the region of Emilia Romagna make this Bolognese-style soup, anything but ordinary.

Bolognese-Style Soup

1/2CUP, PLUS EXTRA semolina

1CUP Parmigiano Reggiano, grated

1/3CUP unsalted butter, softened

2OZ. mortadella

eggs

nutmeg

beef broth

salt

Preheat the oven to 350°F.&nbsp;

Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.&nbsp;

Bring broth to a boil and cook the cubes for another 5 minutes. Serve.&nbsp;

Chilled garlic soup garnished with sweet grapes is a refreshingly light starter. 

Garlic Soup

1 1/4CUP milk

almonds

3 1/2OZ. stale bread

1OZ. sherry vinegar

olive oil

green grapes

pepper

Soak the bread in the milk. Finely chop the almonds; peel the garlic, removing any green shoots, and chop. Peel and de-seed grapes (around 1-1 1/2 cups).

In a blender, purée the bread, almonds, and garlic. Add oil, 1 cup chilled water, vinegar, salt and pepper. Place soup in the refrigerator to chill.&nbsp;

Once chilled serve the soup garnished with the peeled and de-seeded grapes.

Top 3 zuppa recipes from across the web

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Top Tags

Zuppa Toscana (Thick)

Bolognese-Style Soup

Garlic Soup

Top 3 zuppa recipes from across the web

The most viewed zuppa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zuppa Toscana (Thick)

Bolognese-Style Soup

Garlic Soup

The most viewed zuppa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine