Hearty Tuscan Soup Recipes

TUSCAN SAUSAGE SOUP

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)

Steps:

• In a medium size heavy bottom pot add a good lug of olive oil.
• Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
• Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
• Adjust seasonings to taste with sea salt and set aside.

HEARTY TUSCAN SOUP

Steps:

• Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
• Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
• Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.

OLIVE GARDEN ZUPPA TOSCANA RECIPE {CROCK POT COPYCAT}

Steps:

• Cook your sausage in a large skillet and brown over medium heat
• Drain and set aside
• Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
• Place sausage, onions, bacon and garlic in your 6 quart crock pot along with broth and potatoes.
• Cook on low for 4-6 hours
• Add your kale and whipping cream to your crock pot and stir before serving

TUSCAN STYLE CHICKEN SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
• Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
• Add in the drained cannellini beans and cook for a further 5 minutes
• Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
• Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.

HEARTY TUSCAN TURKEY SOUP

Steps:

• In large saucepan over medium-high heat, brown turkey. Drain on plate with paper towel and set aside. In same pan, add oil, onion, carrots, celery, leeks, rosemary, thyme, and salt. Cook, stirring occasionally, until onion is tender, about 5-10 minutes. Add half a can of chicken broth and bring to boil. Meanwhile, pour some broth into gravy-maker, add flour, and shake until combined. Add to boiling vegetable mixture and stir. Add wine and stir. Add remaining broth; bring to a boil, then reduce heat to a simmer. Cover and simmer 15 minutes. Season broth to taste with salt and pepper and add browned turkey and beans. Cook 5 more minutes, until everything is hot. Just before serving, add butter and lemon juice to soup, stirring until butter is melted. Great when accompanied with good, quality bread.