Have you enjoyed Zuppa Toscana at your nearby Italian restaurant chain? Here’s a recipe for that rich flavoful soup that comes very close. Some people say it’s even better than the restaurant version. It’s rated 5-stars at AllRecipes & 777 people can’t be wrong! The recipe calls for spinach, but just about everyone used kale like they do at the restaurant.
From the reviews:
“a full pound of sausage was a bit much for me so I used a half a pound, and make sure you blot all the grease from the sausage or it will float to the top. Instead of spinach I used kale, it’s a heartier green and doesn’t wilt in the soup, the texture stays firm for a long time. Delicious!!”
“I use hot sausage instead of mild, no hot pepper flakes, only 2-4 russett potatoes (depending on the size)sliced thin and they hold their shape and do not come out mushy . . . You can substitute cauliflower for the potatoes for a lower carb diet and it is just as delicious. . . crumble the bacon instead of cutting into pieces. This is a crowd pleaser and my family loves it when I make this recipe!”
“I used turkey sausage . . . ready-to-use bacon crumbles . . . and milk instead of heavy cream . . . absolutely fantastic, better, I dare say, than the soup from the chain.”
“This is my favorite soup! Instead of heavy cream I use milk with about 3 tbsp cornstarch . . . This soup freezes great, too! Wonderful!”
If you use cornstarch be sure to mix it with the cold milk until it’s dissolved before adding to the soup. Stir well while adding this mixture and continue stirring for a while to be sure it doesn’t stick to the bottom.
Serve this with some good crusty bread for a wonderful meal. Click the title to link to the recipe at AllRecipes. Mangia!