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!
- 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
- 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.
- 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.
- Add 2 cups of water to the pot and stir well Add the bouillon and stir well.
- Add the remaining 8 cups of water.
- Add potatoes and cook until fork tender. After the potatoes are done, add the cooked sausage back into the soup.
- 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.
- Add the cream and reduce the heat to low. Stir until combined well. Taste test and serve!
Let us celebrate the Italian way!! Enjoy!
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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