Zuppa Toscana #SundaySupper

I have to admit I don’t know much about Zuppa Toscana or about Italian cuisene in general. When the Sunday Supper Movement announced that today’s theme would be an Italian Fest I didn’t know where to start. Well besides the usual pasta sauce, lasagna or chicken parmesan of course. (stay tuned I have a healthy version of chicken parm coming) I love Italian food and restaurants, I’ve just never really knew anyone Italian. I love social media, we have a love hate relationship really, but I used to live with a friend of mine years before I met my husband and she was Italian. Yes we were in our 20’s and ate pasta dishes after we got home from the gym. Thanks to social media we recently got in touch again. Our days of pasta binging when we returned from the gym may have changed but our friendship has quickly picked up where it left off. She happened to mention a dish she loves making so I asked her to send it on over to me, I must try it! While we were at the gym earlier this week I asked her about the dish because I had no idea if it is a stew, soup or something else. I alway picture Italian food as a dish rich with red for some reason. This one was right up my ally!

There is only one change I would have made to this Zuppa Toscana to make it a bit healthier, it’s what I do folks! However I really needed to make this the true Italian way. I would have swapped out the cup of heavy cream for low fat evaporated milk. How do you make bouilion chicken base healthier is my question? Anyone have a healthier version in mind? Is stock lower in sodium. Hmmmm since this was so good I’ll be working on that. I’ll also have you know that my husband scored it a 10/10. Keep in mind, though my hubby will eat anything I place in front of him, he only scores things that are 10/10 and I’ve probably gotten maybe a handful of them. So I say congrats to my friend!

I raise my glass to my our gracious host for today Manuela of Manu’s Menu and my friend for sharing her delicious soup (yes it’s a soup) and I say Buon appetito!

Zuppa Toscano

5.0 from 2 reviews
Zuppa Toscana
 
Author:
Cuisine: Italian
Ingredients
  • Ingredients:
  • ¼ cup cooked Turkey Bacon pieces
  • 7 tsp Better than bouillon chicken base
  • 1 package Shady Brook Farm Turkey Sausage
  • 3 Garlic cloves minced
  • Organic Baby Kale (a heaping handful)
  • 3 Russet potatoes (cubed or sliced)
  • 1 large Yellow onion - diced
  • 1 tsp Red pepper flakes
  • Salt and pepper to taste
  • 1 tbsp Olive oil
  • 1 cup Organic Heavy cream
  • 10 cups Water
Instructions
  1. In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
  2. In the same pot add the olive oil, chopped onion, cook until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cooked turkey bacon and cook for an additional 3 minutes.
  3. Add 2 cups of water to the pot and stir well Add the bouillon and stir well.
  4. Add the remaining 8 cups of water.
  5. Add potatoes and cook until fork tender. After the potatoes are done, add the cooked sausage back into the soup.
  6. Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down.
  7. Add the cream and reduce the heat to low. Stir until combined well. Taste test and serve!

Zuppa Toscana

Let us celebrate the Italian way!! Enjoy!

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

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9 thoughts on “Zuppa Toscana #SundaySupper

  1. Looks delicious. To answer your question, chicken stock can be lower in sodium if you make it yourself. The next roast chicken or rotisserie chicken you purchase? Save the carcass and freeze it. You’ll need to simmer it for a couple of hours but you can do other things while that’s happening.

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