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.

Get the warmth and comfort of Zuppa Toscana by making the copycat version right in your own home! Complete with Italian sausage, bacon, potatoes, onions, and kale. This creamy soup is the perfect way to warm up when the weather&#39;s cold.

Copycat Olive Garden Zuppa Toscana

bacon

Italian Pork

Tablespoon crushed red pepper flakes

black pepper

oregano

parsley

kale (chopped)

heavy whipping cream

parmesan cheese

Cook chopped bacon in the Dutch oven over medium-low heat on the stovetop for approximately 8 minutes. Remove bacon and set aside on a paper towel lined plate. Leave the bacon grease in the Dutch oven.

Add the onions to the Dutch oven and sauté 5 minutes. Add the ground pork and sauté until browned about 10 minutes. Remove excess grease at this time if desired.

Add the garlic and spices. Cook for 1 minute.

Add potatoes and stir, followed by the chicken stock. Bring to a boil, cover and simmer for 20 minutes until potatoes are fork tender.

Remove from heat. Add kale, whipping cream, and parmesan cheese. Stir until combined and kale is tender.

Top with additional parmesan cheese and bacon before serving.

Top 4 zuppa recipes from across the web

The most viewed zuppa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zuppa Toscana (Thick)

Bolognese-Style Soup

Garlic Soup

Copycat Olive Garden Zuppa Toscana

Top 4 zuppa recipes from across the web

The most viewed zuppa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zuppa Toscana (Thick)

Bolognese-Style Soup

Garlic Soup

Copycat Olive Garden Zuppa Toscana

The most viewed zuppa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine