Zuppa Toscana Soup
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 lb Italian sausage, cooked and drained
- 6 large potatoes, peeled and diced
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced (or garlic powder)
- 4 chicken bouillon cubes
- 6 -8 cups water
- 1⁄2 teaspoon black pepper
- 1 tablespoon parsley
- 1⁄2 teaspoon red pepper flakes
- 3 tablespoons butter
- 3⁄4 cup sour cream
- 1⁄2 cup parmesan cheese
- 2 cups spinach (optional) or 2 cups kale (optional)
- mushroom (optional)
directions
- Cook potatoes in water with chicken bouillon cubes until potatoes are done.
- Saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. Wilt greens.
- To chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using.
- Add onions, garlic, and spinach to soup and stir to combine all.
- Simmer for 10 to 15 minutes.
- Before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined.
- Note: You may use as little or as much spinach or kale as you would like.
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Reviews
-
I love this recipe. I have made it many times. I always use Kale and sometimes mushrooms. I also added a can of cannnellini beans. I have gotten to the point that I don't really like the texture of Italian sausage so I have replaced it with other sausage or precooked meatballs. Emeril has some really good chicken applewood smoked sausage that is good in it. I would definately recommend. It is easy to change up and use what you have on hand.
RECIPE SUBMITTED BY
I'm Christine, I'm 16 years old and a junior in high school; I just recently moved to Salina, Kansas from Wichita with my mom, younger brother, and 2 cats. My life consists of school, work, and theatre. Moving to a new town and a new school half way through high school turned out to be a great event and I am very happy with my new life.
I work at Papa Murphy's Take and Bake Pizza and absolutely love my job. It is the perfect job for me at this point in time. Since the town is pretty small, the shop has become a favorite and we have lots of regular customers which is awesome. If you haven't ever had Papa Murphy's before then you should most definitely try it because it is the closest you can get to homemade pizza without making it at home! As a first hand source, I can tell you that the dough is all made, cheese shredded, and veggies cut all in-store. My favorites are the Papa's favorite, gourmet veggie, and cheesy bread! I just love experimenting and creating new tasty combinations, but I also get to take home the mess-ups:)
I have already decided that I want to be a diner owner and baker or someday (or something along those lines). I don't know if I'll get there, but that's what I wanna do.
My mom has taught me everything I know, she supports me, and she always makes sure I'm happy. I could never thank her enough for what she has done for me.
I also watch TV, not much, but there are a few shows that I absolutely have to watch (American Idol though it's over now and Hell's Kitchen). I also love Food Network and HGTV!
I love Christmas, Thanksgiving, and Easter; mainly because those are the 3 holidays that my entire family gets together on and they're the big food holidays.
I'm also very lucky because I have already traveled a lot inside the country mainly, but I have been to 3 of the islands in the Caribbean and Mexico. My absolute favorite places so far are California, Mexico, the Bahamas, Florida, Virginia, Colorado, and Oklahoma. When traveling, I love anything outdoors; skiing, the beach, amusement parks, national parks (Yosemite, Mesa Verde!). I used to think my mom was trying to make our summer vacations all 'educational', and now I can see that she WAS trying to teach us something, but I look back on those times and realize how great the places were. Williamsburg in Virginia and Eureka Springs in Arkansas are two of the cutest towns I have ever seen!
If I could meet any 3 people in the world, I would wanna meet Paula, Jamie, and Bobby Deen:), but I'm probably not alone on that.
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