Saturday, August 19, 2017

Zuppa Toscana ala Sid for Soup Saturday Swappers

I joined a group called Soup Saturday Swappers a few months ago.  And I've had this recipe on my back burner for awhile now.
Every time I planned on making it, plans fell through or I got busy or... 
Life happened....
Zuppa Toscana ala Sid
I tasted some Zuppa Toscana at a potluck a few months ago,  and fell in LOVE!!!  It was spicy and brothy and yet hearty as well.
I love soup.  I can eat it year round and I do.   Even though it's not that cold outside.
I do live in Florida after all.
This month's theme is Copy Cat Recipes and it is being hosted by Heather of All Roads Lead to the Kitchen.  

And my Copy Cat recipe is Zuppa Toscana from Olive Garden,  but I had to put my own twist on it.  There was no kale or swiss chard to be found in my local store. sigh.
I however, had a package of spinach in the freezer.  So I used it.  I also  had a couple of sausages left over from a BBQ we'd attended a couple of days prior to, so they got chopped and added to the soup.
A good soup is all about adding good things to it.
Because I had that lovely sausage, I chose not to add the bacon as I was already getting a lovely smoke bacony flavor. 


Yield: 4 servings

Zuppa Toscana ala Sid

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a copy cat soup with my own twist, personally I think it's better than the original.

INGREDIENTS:


  • 1 lb. Hot Italian Sausage, cooked and sliced
  • 2-4 russet potatoes, cut into large dice
  • 1 onion, diced
  • 2-4 slices bacon, cooked
  • 1 cup frozen spinach, thawed and chopped
  • 4 cups chicken broth (home made is best)
  • 1 cup heavy whipping cream, tempered
  • 2-4 cloves garlic
  • 1/2 teaspoon + red pepper flakes
  • 1/2 teaspoon salt (omit if using commercial chicken stock)
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

INSTRUCTIONS:


  1. Brown the sausage in the bottom of a heavy pot. Add the onion and garlic and cook until just translucent. Then add the chicken broth to the pot and stir, adding the potatoes just as the stock comes to a boil. Cook until the potatoes are just done, adding the red pepper and tasting if it needs more. Add cornstarch slurry and stir. Then add the chopped spinach, and bacon and let come to a boil. Take a little of the broth and add to the cream to temper it, take the soup off the heat, and slowly pour in the cream while stirring. Serve immediately. You can always add more red pepper and in fact can add it when browning the meat as well.
Created using The Recipes Generator
   


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

14 comments:

  1. This sounds delicious, and I love your adaptations. I can't wait to try it. I live in California and love soup any time of the year.

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    1. It was good, and now I'm going to see how well the rest freezes. I'm the only soup eater in this house, so...

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  2. This is a soup that I have wanted to try for a long time. Thanks for sharing. It will be great this fall.

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    1. It was good now, but I think it would be even better when the weather is cooler, but I loved the spiciness of it.

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  3. Why oh why I have never tried this soup before? Everyone raves about it!!! As soon as the weather gets a little bit cooler around here, I'm totally making this!!! Faith, Hope, Love, & Luck - Colleen

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    1. It's really pretty amazing, lol. I now have several meals of it in the freezer, waiting, semi-patiently.

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  4. I've never eaten the restaurant version, but I make a similar soup often. I love that you used hot sausage! Yum!!! P~

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    1. I've never actually eaten the restaurant version, but I'm told this is the way to make it. But if you like a soup that has a kick to it, this one does. It just plain tastes good.

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  5. This sounds delicious, so comforting and the perfect soup to make a meal out of!

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    1. It was delicious, and spicy and it hit the spot. Best of all, I have enough in the freezer for a couple more meals/

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  6. You are so right Sid....that is the great thing about soups, it is so easily adaptable to whatever you have on hand.

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    1. Exactly. I have a special spot in the freezer for all the bits and bobs and odds and ends and make 'stone soup' a couple times a year.

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  7. This looks so rich and delicious. My husband loves this soup and I have never made it for him. Guess that needs to change right now!

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    Replies
    1. You need to make this for him, really. I made enough that I have a couple of meals in the freezer, waiting for me.

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